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Cozy One Bowl Maple Cinnamon Pumpkin Muffins

maple cinnamon pumpkin muffins - featured image
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Moist, tender pumpkin muffins made in a single bowl with real maple syrup and a cinnamon swirl. Perfect for busy mornings and fall cravings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (100% pure)
  • 1/2 cup maple syrup
  • 1/3 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar (for swirl)
  • 1 teaspoon ground cinnamon (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C) and prepare a 12-cup muffin tin with spray or liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, and salt until no clumps remain.
  3. In a separate bowl, whisk together pumpkin puree, maple syrup, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and mix just until combined; do not overmix. Batter should be thick and slightly lumpy.
  5. In a small bowl, mix granulated sugar and cinnamon.
  6. Divide batter evenly among muffin cups, filling them about two-thirds full.
  7. Sprinkle cinnamon-sugar mixture over each muffin and gently swirl with a toothpick or knife.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to ensure tender muffins. Use room temperature eggs to prevent the oil from congealing. Canned pumpkin puree is recommended over fresh for consistent moisture. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, maple cinnamon muffins, one bowl recipe, fall baking, easy muffins, gluten-free option, vegan option

Find it online: https://cheerycrisp.com/cozy-one-bowl-maple-cinnamon-pumpkin-muffins/