Dense and moist maple pumpkin muffins are gorgeously domed and oh-so fluffy. A combination of warm spices, maple syrup, whole-grain gluten-free flour, and plenty of pumpkin makes this recipe a fall staple.
Crack open a full can of pumpkin (or use 2 cups of homemade pumpkin puree) and swirl it with maple syrup to make these deliciously rich muffins. I like to call them "pumpkin pie muffins" because they both smell and taste like a pumpkin pie that's been turned into a handheld delight!
I came up with these muffins on a rainy November afternoon when I had a craving for something cozy and sweet. Dense and ultra-tender, these pumpkin-packed muffins more than fit the bill. They're delicious when slightly warm, served plain or with a smear of softened butter, or slicked with maple glaze for extra-delicious maple flavor. A true fall treat.
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Why I Love These Pumpkin Maple Muffins
I just can't stop baking all of the pumpkin things in autumn! From oat flour pumpkin bread to gluten free spiced pumpkin blondies, there's a recipe to suit any time of day. These maple pumpkin muffins are lovely as a mid-morning snack, and they're also terrific as an after-school treat (they also pack up wonderfully in lunchboxes). I seriously can't stop eating these. Why? They're:
- Maple-y sweet. I LOVE maple syrup and find excuses to tuck it into so many bakes (see my gluten free maple cornbread and maple shortbread recipes for other ways to feature this wonderful sweetener). It adds natural sweetness and unique flavor wherever you use it.
- Perfectly gluten-free. An easy combination of oat and almond flours keeps these muffins gluten-free - but I bet you won't be able to tell.
- Fluffy and tender. I love the texture of these muffins, which, thanks to being first baked on high heat, creates beautifully tall and fluffy muffins.
- Full of pumpkin. An entire can of pumpkin puree goes into the batter, which adds moisture and flavor. If you love pumpkin, this is the recipe for you.
Ingredients Needed
Take a look at what goes into these muffins below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Oat flour - Whole grain gluten-free oat flour is a natural choice here! If you can't eat oats, try brown rice flour or sorghum flour.
- Almond flour - Fine-ground almond flour adds protein and moisture. If you can't eat almonds, try another nut flour or substitute it with oat flour.
- Leavening - An equal combination of (fresh!) baking soda and baking powder.
- Salt - I use fine sea salt, and table salt works, too.
- Spices - A mix of ground cinnamon, nutmeg, allspice, ginger, and cardamom, or try pumpkin pie spice.
- Pumpkin - Use a whole can of pure pumpkin puree (or sweet potato puree, for a slightly different flavor) NOT pumpkin pie mix.
- Granulated sugar
- Maple syrup - Pure maple syrup is best here, rather than maple-flavored syrup.
- Butter - I like unsalted butter.
- Eggs - Use large eggs.
Variations to Try
- Use brown sugar - For a more economical option, swap light or dark brown sugar for the maple syrup, or substitute brown sugar for the granulated sugar.
- Add chocolate - Stir in 1 cup of semisweet chocolate chips.
- Nuts - For a bit of crunch, try 1 cup of chopped walnuts or pecans.
- Dairy-free - Substitute the butter for a non-dairy butter.
- Use gluten-free flour - Instead of the oat and almond flours, use a 1:1 gluten-free flour blend or try my homemade gluten free flour blend.
Step-by-Step Instructions
Here's an overview in photos of how to make maple pumpkin muffins:
1. Mix dry ingredients: In a large bowl, whisk together the dry ingredients.
2. Combine: Mix together the butter, eggs, and pumpkin, then add it to the flour mix.
3. Rest batter: Portion out the muffins in the pan and rest for 15 muffins.
4. Bake: Bake the muffins for 5 minutes at 425°F, then lower the temperature to 350°F and bake for about 15 minutes.
Tips & Recipe Notes
- Why the different temperatures? Starting muffins at a higher temperature (425°F) and then lowering it for the remainder of the baking time creates those beautiful, domed tops. Give it a try!
- Make them with regular flour. If you don't need to keep gluten-free, make these muffins with 2 ¼ cups all-purpose flour or whole wheat pastry flour.
- Sprinkle with sugar. For a little added sweetness, sprinkle coarse or granulated sugar over the tops of the muffins before baking.
- Rest the batter. For the best results, let the batter rest in the tin for at least 15 minutes before baking. Full disclosure: I let my batter rest for about 35 minutes on my first recipe test because I had something else in the oven, and they turned out absolutely divine.
- Fill up the muffin cups. These muffins turn out best when the muffin tin cups are filled nearly to the rim. Don't worry, they won't spill over when baking because of the high temperature at the start.
- Brown the butter. Yes, I love browning butter as a base in so many recipes! It will add a rich, slightly nutty undertone to the finished product. Melt butter over low heat, swirling the pan occasionally, until it crackles and gives off a nutty aroma. Cool slightly before continuing with the recipe.
- Use salted butter. For a little bit of sweet-salty, use salted butter rather than unsalted butter in the batter.
Storage Options
Always cool muffins completely before placing them in a storage container so that they don't get soggy. Here's how to store these beauties:
- Counter - Store muffins in an airtight container or resealable bag at room temperature for up to 3 days.
- Fridge - Keep the muffins a bit longer in the fridge in their container or bag for up to 5 days.
- Freezer - Place muffins in a freezer-safe bag and store them in the fridge for up to 3 months. Thaw in the fridge before eating.
More Gluten Free Pumpkin Recipes
Happy baking! If you make this recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Gluten Free Maple Pumpkin Muffins
Ingredients
- 2 cups oat flour (240 grams)
- ½ cup almond flour (60 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- 1 15-ounce can pure pumpkin puree , about 2 cups
- ½ cup granulated sugar
- ½ cup maple syrup
- ½ cup unsalted butter , melted and slightly cooled
- 2 large eggs
Instructions
- Preheat oven to 425℉ and grease or line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the 2 cups oat flour, ½ cup almond flour , 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon sea salt, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ¼ teaspoon ground ginger, and ¼ teaspoon ground cardamom.
- In a small bowl, whisk together the 1 15-ounce can pure pumpkin puree, ½ cup granulated sugar, ½ cup maple syrup, ½ cup unsalted butter, and 2 large eggs until smooth and combined.
- Add the wet ingredients to the dry ingredients and mix gently until just combined.
- Using a ¼ cup measure, divide the batter evenly between the muffin cups, filling each cup nearly to the rim. Rest the batter for 15 minutes.
- Bake the muffins at 425℉ for 5 minutes, then reduce the heat to ℉ and bake 10-12 more minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for 5 minutes in the muffin tin, then turn them out to a wire rack to cool completely.
Notes
- Why the different temperatures? Starting muffins at a higher temperature (425°F) and then lowering it for the remainder of the baking time creates those beautiful, domed tops. Give it a try!
- Make them with regular flour. If you don't need to keep gluten-free, make these muffins with 2 ¼ cups all-purpose flour or whole wheat pastry flour.
- Sprinkle with sugar. For a little added sweetness, sprinkle coarse or granulated sugar over the tops of the muffins before baking.
- Rest the batter. For the best results, let the batter rest in the tin for at least 15 minutes before baking. Full disclosure: I let my batter rest for about 35 minutes on my first recipe test because I had something else in the oven, and they turned out absolutely divine.
- Fill up the muffin cups. These muffins turn out best when the muffin tin cups are filled nearly to the rim. Don't worry, they won't spill over when baking because of the high temperature at the start.
- Brown the butter. Yes, I love browning butter as a base in so many recipes! It will add a rich, slightly nutty undertone to the finished product. Melt butter over low heat, swirling the pan occasionally, until it crackles and gives off a nutty aroma. Cool slightly before continuing with the recipe.
- Use salted butter. For a little bit of sweet-salty, use salted butter rather than unsalted butter in the batter.
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