Make Ahead

Maple pumpkin muffins

January 20, 2017
5 Stars
Photo by Fatimah Steele
Author Notes

I'm not completely over pumpkin just yet. These muffins are simply put together and so delicious. Not too sweet, and sprinkled with granola they make a perfect morning bite with your coffee. I like to bake them the night before which lets the flavors set in by morning. —Fatimah Steele

  • Serves 12 muffins
Ingredients
  • 1/3 cup pumpkin purée
  • 1/4 cup maple syrup
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut oil
  • 1/3 cup cane sugar
  • 1/3 cup ricotta or milk
  • 1 cup flour
  • 1/4 teaspoon cinnamon
  • 1 egg
In This Recipe
Directions
  1. grease muffin tin. preheat oven to 350 combine the dry ingredients next add in your wet ingredients stir until just combined. divide batter evenly and sprinkle with granola. Bake for 15-20mins or until tester comes out clean. allow the muffins to cool in pan. Enjoy!

See what other Food52ers are saying.

  • Linda
    Linda
  • Kristen
    Kristen

2 Reviews

Linda July 22, 2021
I've made this recipe twice both times yielded tender moist muffins; first time used recipe as is, second time tweaked to reduce sugar to scant 1/4 C and sprinkled walnuts+pumpkin seeds to muffin top before baking. Really great recipe I'll continue to use. As with Kristen's review, makes about 8 small muffins.
 
Kristen October 26, 2017
This was a great recipe, very sweet tender muffins. I used ricotta cheese. But it only made 8 small muffins. I subbed butter for the coconut oil. And next time I'd use less sugar. But overall, great! Thank you!