This is an original recipe, though I was inspired by Libby’s Pumpkin Muffins over at VeryBestBaking:
Mapley Pumpkinish MuffinsNotes:
3/4 c (105 g) all-purpose flour
3/4 c (112 g) whole wheat flour
2 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
1/2 c brown sugar
1/4 c maple syrup
1/4 c vegetable oil
1/4 c milk
1 c pumpkin puree
1. Preheat your oven to 350º.
2. Place the two flours, cinnamon, cloves, baking soda, and salt in a large bowl. Whisk them together until they are well combined.
3. Place the eggs and the brown sugar into a medium-sized bowl. Whisk them together until they are smooth. Add the maple syrup, oil, milk, and pumpkin and whisk until everything is well combined.
4. Pour the pumpkin mixture into the flour mixture and gently stir until the two combine.
5. Divide the finished batter evenly among the twelve cups of a well-greased, standard-sized muffin tin. Bake the muffins for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
6. Take the muffin tin out of the oven, and let the pan cool for ten minutes. Turn out the muffins onto a wire rack and let them cool completely.
- You can use butternut squash puree or sweet potato puree instead of pumpkin puree. The muffins will taste a bit different, but they will still be tasty!
- These muffins freeze well.