Maple Pumpkin Muffins

Maple Cinnamon Pumpkin MuffinsI opened one of those big cans of pumpkin to make a double batch of pumpkin apple muffins and then had an extra cup of pumpkin to play with. I read a few recipes, but they didn’t strike a chord. I wanted to add oatmeal, but didn’t make it work. Instead I made a triple batch of instant oatmeal packets. So anyway, here is the result of some fiddling and combining. These aren’t too sweet and taste delicious warm with a dab of butter.

Pumpkin Muffins

These are not your “are these a cupcake?” muffins.  They are very hearty and would work as an accompaniment to a big breakfast or even dinner.   Of course, they could stand alone, too.  My family had no trouble gobbling them up as snacks.

Maple Pumpkin Muffins
Author: 
 
Ingredients
  • ¼ cup butter, softened
  • ½ cup pure maple syrup
  • 2 eggs
  • 1 cup pumpkin
  • 1¼ cup milk
  • 1½ cup whole wheat flour
  • 2½ cup flour
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp allspice
  • 1 Tbsp baking powder
  • 1 cup cinnamon chips (or nuts or raisins)
Instructions
  1. Cream the maple syrup and butter.
  2. Add eggs and blend.
  3. Add pumpkin.
  4. Combine dry ingredients and add alternately with milk.
  5. Stir raisins into batter.
  6. Divide amongst 12 greased muffin cups.
  7. Bake 400 degrees for 20 minutes.

 

Pumpkin Maple Muffins

 

15 thoughts on “Maple Pumpkin Muffins

  1. >I have had the pleasure of doing a review of "Frugal Antics of a Harried Homemaker" and I'm more than happy to inform you that your blog has been added to Blogging Women.

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    Please continue your outstanding work and watch for the monthly blog contest where you can win a spot to have your blog listed in the Featured Blogs section!

  2. >Those look wonderful! I wouldn't have thought to put raisins with pumpkins. I'm curious to try actual pumpkin instead of the canned stuff this year. Have you done that before?

  3. >Sound so good and I like the WW flour. Can you believe my market does not have any canned pumpkin? They told me not until October which I thought was so strange.
    Joyce

  4. >Hi there. Came on over from MomTrends and wanted to say hi. Just joining in her Friday festivities.

    These muffins look wonderful. I have never put pumpkin into muffins but it's definitely the time. Can't wait for Fall.

  5. >Your muffins look really good. I love that you've used some whole wheat flour in your mix. The maple and pumpkin flavors are terrific together and make for a really special treat. I hope you are having a wonderful day.

  6. >I love that you used maple syrup instead of sugar! I'd probably leave the raisins out, but I may have to try these this fall–they sound tasty! Thanks for visiting Family Recipe Fridays!

  7. >Did she really mean there is a canned pumpkins shortage???? No way.
    Ours in British Columbia are ready so early there should be a glut of pumpkins out there this year.
    Maple and pumpkin go perfectly together.

  8. >I love experimenting in the kitchen and it looks like your was a huge success. What a wonderful combinations of flavors! We are eating up our last batch of pumpkin muffins, I will have to follow your example and add maple syrup and raisins next time.

  9. >I see you feel strongly about using PURE maple syrup since you put it in bold and italics. I so agree with that. Imitations and chemicals just aren't the same, and are so bad for our health.

  10. >Perfect for this time of year! Can't wait to see what you come up with for tomorrow's Momtrends Friday Food feature. My recipe is pork–until then!

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