Maple Pumpkin Spiced Muffins
These are for rich, dense, moist muffins. They have the perfect balance of spice and pumpkin flavors, and are not too sweet. They’re great on their own, warm or cold… but would also be fabulous with cream cheese, or a bit of cream cheese frosting.
Servings 12 Muffins
- 2-1/4 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 2 tsp Baking Powder
- 3 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
- 1/4 tsp Ground Cloves
- 1 cup Pumpkin Puree
- 2 Large Eggs lightly beaten
- 3/4 cup Milk
- 1/4 cup Maple Syrup
- 1/4 cup Melted Butter Can use vegetable oil instead
- 1 tsp Vanilla Extract
In a large bowl, combine flour, sugar, baking powder, spices and salt, set aside.
In a blender, process pumpkin puree, eggs, milk, maple syrup, butter/oil and vanilla until smooth. Add pumpkin mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy.)
Divide batter among 12 prepared muffin cups.
Bake in a 375 degree F oven for 22 to 24 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
Cool in muffin cups on a wire rack for 5 minutes.
Remove from muffin cups; serve warm.