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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!
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