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Maple Swirl Pumpkin Muffins
Recipe

14 INGREDIENTS • 7 STEPS • 35MINS

Maple Swirl Pumpkin Muffins

These Maple Swirl Pumpkin Muffins are perfect for fall. Maple syrup and cinnamon are perfect compliments for pumpkin in this recipe.
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Real Food with Sarah
Hi, my name is Sarah. I'm so happy you're here! I love sharing delicious and easy recipes for real, everyday life.
https://www.realfoodwithsarah.com/
These Maple Swirl Pumpkin Muffins are perfect for fall. Maple syrup and cinnamon are perfect compliments for pumpkin in this recipe.
35MINS
Total Time
$0.75
Cost Per Serving
Ingredients
Servings
12
US / Metric
Muffins
Banana
1
Ripe Banana, mashed
Baking Soda
1 tsp
Baking Soda
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Salt
1/2 tsp
Maple Syrup
1/2 cup
Maple Syrup
or Honey
Olive Oil
3 Tbsp
Non-Stick Baking Spray
as needed
Non-Stick Baking Spray
Maple Swirl
Ground Cinnamon
1/2 Tbsp
Ground Cinnamon
Nutrition Per Serving
VIEW ALL
Calories
161
Fat
4.4 g
Protein
2.9 g
Carbs
27.6 g
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Maple Swirl Pumpkin Muffins
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Real Food with Sarah
Hi, my name is Sarah. I'm so happy you're here! I love sharing delicious and easy recipes for real, everyday life.
https://www.realfoodwithsarah.com/

Author's Notes

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 bananas, you can replace them 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.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (175 degrees C). Grease muffin tin with Non-Stick Baking Spray (as needed).
step 2
Combine All-Purpose Flour (1 1/2 cups), Baking Soda (1 tsp), Ground Cinnamon (1 tsp), Ground Nutmeg (1/2 tsp), and Salt (1/2 tsp) in a large bowl and mix until combined.
step 2 Combine All-Purpose Flour (1 1/2 cups), Baking Soda (1 tsp), Ground Cinnamon (1 tsp), Ground Nutmeg (1/2 tsp), and Salt (1/2 tsp) in a large bowl and mix until combined.
step 3
Add Banana (1), Pumpkin Purée (1 cup), Vanilla Extract (1 tsp), Eggs (2), Maple Syrup (1/2 cup), and Olive Oil (3 Tbsp) to a medium-sized bowl. Pour wet ingredients into dry and stir until well combined.
step 3 Add Banana (1), Pumpkin Purée (1 cup), Vanilla Extract (1 tsp), Eggs (2), Maple Syrup (1/2 cup), and Olive Oil (3 Tbsp) to a medium-sized bowl. Pour wet ingredients into dry and stir until well combined.
step 4
Combine the Maple Syrup (2 Tbsp) and Ground Cinnamon (1/2 Tbsp) in a small bowl.
step 5
Evenly distribute batter throughout the muffin tin, filling each cup about ¾ full.
step 6
Top each muffin with about 1 teaspoon of the maple swirl mix and swirl/marble, using a fork, knife, or kabob skewer.
step 7
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!
step 7 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!
Tags
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Breakfast
Dairy-Free
American
Shellfish-Free
Kid-Friendly
Fall
Vegetarian
Dessert
Pumpkin
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