We love making these kid-friendly pumpkin muffins. They’re super simple, gloriously healthy, and sweetened naturally with maple syrup!
It must be really hard being related to a food blogger…
Another batch of muffins, mom?
That makes 2 dozen this week alone. You can’t be serious.
Also, are pumpkin muffins a carb?
Is butter a carb?
WHAT IS A CARB?!
We’re currently on batch 3 of these perfect little pumpkin muffins by the way, with no signs of stopping! A simplified twist on the chickpea’s beloved Carrot Butternut Muffins, these naturally sweet treats have just a kiss of pure maple syrup and a whole lot of yum in every bite!
I tried a few tweaks with each batch, and below is our favorite combination of ingredients. They’re a little more savory than sweet and taste great straight up or slathered in a little cinnamon sugar sprinkled butter for good measure. Snag a few for a snack or an on-the-go breakfast or pair them with a warm bowl of chili on a cold day!
Of course you’ll totally need to try my sweet pumpkin cornbread next. We’re totally team pumpkin-all-the-things right now!
Yield 12 muffins
We love making these kid-friendly pumpkin muffins. They're super simple, gloriously healthy, and sweetened naturally with maple syrup!
- 1 + ⅓ cup unbleached, all-purpose flour
- 3 TBSP ground flax
- ¾ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp cinnamon
- ¼ tsp salt
- 2 large eggs
- ½ cup milk
- ¼ cup pure maple syrup
- 3 TBSP butter, melted
- 1 tsp pure vanilla
- ½ cup pureed pumpkin
- Pre-heat oven to 350 degrees F.
- Line a muffin tin with parchment paper baking cups or spritz with your favorite oil spray. I used parchment liners for uber-easy clean up and zero sticking!
- In a medium bowl, combine flour flax, baking soda, baking powder, cinnamon, and salt and mix.
- In a larger bowl, combine lightly beaten eggs with milk, maple syrup, melted butter, vanilla and pumpkin. Whisk until incorporated..
- Slowly sift the flour mixture into the egg mixture, using a fork to mix in a clockwise motion.
- Once the mixture is just combined, scoop into muffin cups, filling each about halfway.
- Bake at 350F on the center rack for approximately 14-16 minutes, inserting a toothpick into the center to check for a fluffy, full-cooked interior.
- Remove muffins from tray and allow to cool on a wire rack until they're cool enough to eat.
- Dig in! Store remaining muffins wrapped on the counter for up to four days or in the freezer for a month. Enjoy!
If you’re feeding them to kiddos like moi, I suggest leaving them just barely sweetened as written in the recipe. Trying to trick adults? You may need a little extra sweet stuff to appease their sugar-lovin’ palate. 1-3 tablespoons of brown sugar should do the trick! I actually prefer the muffins as written above [with just a kiss of maple syrup] and will sprinkle a little cinnamon sugar on softened butter as a spread if I'm in the mood for a little extra sweetness. Anything goes!
:: pin it for later ::
Regular readers of this little blog of mine have probably noticed that I choose the nugget over blogging a lot. There’s just something so fun, challenging, awesome, crazy, crazy awesome about being her momma. I’m determined to make the most of these precious and fleeting moments and often play favorites, choosing time with her over nearly everything else. Something tells me I’m not going to regret it one bit.
Lately my little muffin thief is all about the kitchen, helping me make everything from pumpkin muffins to sweet potato pancakes to that really wicked awesome jalapeño dip I posted a few weeks ago. (seriously go make it now!) It’s like having a tiny sous chef, if sous chefs took a bite out of each muffin on the tray while you changed camera batteries and then walked away with your tripod. That’s totally what sous chefs do right? No?
Oh well. At least she’s cute.