These Maple Swirl Pumpkin Muffins are perfect for fall. Maple syrup and cinnamon are perfect compliments for pumpkin in this recipe.
Author: Real Food with Sarah
Non-Stick Baking Spray
Preheat oven to 350 degrees F (175 degrees C). Grease muffin tin with
Non-Stick Baking Spray (as needed)
All-Purpose Flour (1 1/2 cups)
Baking Soda (1 tsp)
Ground Cinnamon (1 tsp)
Ground Nutmeg (1/2 tsp)
Salt (1/2 tsp)
in a large bowl and mix until combined.
Pumpkin Purée (1 cup)
Vanilla Extract (1 tsp)
Maple Syrup (1/2 cup)
Olive Oil (3 Tbsp)
to a medium-sized bowl. Pour wet ingredients into dry and stir until well combined.
Maple Syrup (2 Tbsp)
Ground Cinnamon (1/2 Tbsp)
in a small bowl.
Evenly distribute batter throughout the muffin tin, filling each cup about ¾ full.
Top each muffin with about 1 teaspoon of the maple swirl mix and swirl/marble, using a fork, knife, or kabob skewer.
Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes on a cooling rack, remove muffins from the tin and enjoy!
I used a silicone muffin tin for this recipe, but a metal muffin tin will work great. You can also use cupcake liners if you wish.
The recipe for these pumpkin muffins, can easily be halved, doubled or tripled.
If you don't like banana, you can replace it with an extra cup of pumpkin puree.
This muffin recipe uses cinnamon and nutmeg, but you can use pumpkin pie spice in their place. Use 1 ½ teaspoons.
Nutrition Per Serving
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