Spiced Pumpkin Muffins
Wonderfully aromatic muffins with a soft, fluffy crumb and rich pumpkin flavour. Warmly spiced with a classic autumn blend and naturally sweetened with maple syrup, these are packed with vitamin A and make a cozy treat for the whole family.
Ingredients
- 1 cup Pumpkin Purée
- 2 large Eggs
- 0.33 cup Maple Syrup
- 0.25 cup Unsalted Butter
- 0.5 cup Whole Milk
- 1 teaspoon Vanilla Extract
- 1.75 cups White Whole Wheat Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 2 teaspoons Pumpkin Spice Blend
Instructions
- Preheat the oven to 175°C (350°F). Line a muffin tin with liners or grease lightly — this recipe makes about 10 muffins.
- In a large bowl, whisk together the pumpkin purée, eggs, maple syrup, melted butter, milk, and vanilla extract until smooth.
- In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and pumpkin spice blend.
- Add the dry ingredients to the pumpkin mixture and stir gently until just combined. The batter should be thick but smooth — do not overmix.
- Divide the batter among the muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes until the tops are domed and a toothpick inserted in the centre comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- Safety step: For babies and younger toddlers, crumble into bite-sized pieces. These muffins are very soft, which makes them ideal for self-feeding.
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