Baking with Whole Grains: Pumpkin Maple Muffins


There are so many yummy pumpkin bread recipes and photos floating around right now that I couldn’t help buying some canned pumpkin at the store yesterday. I had been planning on trying out one of the recipes I’ve seen lately but instead I decided to experiment. The recipe I came up with is similar to the other whole grain muffin recipes on this site with the exception that I used maple syrup to replace some of the sugar this time. The maple and pumpkin flavors are great together and these muffins are really nice and moist.

I ate one (ok, maybe two) of these with cream cheese this morning while they were still warm and I highly suggest trying them that way!

You might see a few more pumpkin recipes up here pretty soon. I’m dying to try this pumpkin soup that I saw a while back at The Traveler’s Lunchbox. Plus I have a new mini-muffin pan so I will probably be making some mini pumpkin muffins too!

Pumpkin Maple Muffins

*Preheat oven to 375 degrees.

Whisk these ingredients together in a large bowl:
1 3/4 C. whole wheat pastry flour (or substitute any whole wheat flour)
1/2 C. pecan meal (1.5 oz. pecans, ground)
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon

In a separate bowl, whisk together these ingredients:
1/3 C. maple syrup
1/2 C. packed brown sugar
1 C. pumpkin puree (I use canned)
1/2 C. buttermilk
2 eggs, slightly beaten
1/4 C. butter, melted
1/3 C. raisins

  1. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined.
  2. Immediately spoon batter into a greased 12-cup muffin tin.
  3. Place in the center of a preheated 375 degree oven and bake for 20-25 minutes.
  4. Check muffins after 20 minutes, muffins are done when you lightly touch the top of one of the muffins and it springs back.
  5. Let cool for five minutes in the pan and then remove muffins and let cool completely on a wire rack.

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  1. 1
    erin Says:

    Yum! I too just bought a bunch of canned pumpkin at the store–it’s that time of year. On another note, I made a somewhat similar zucchini cupcake recipe last night–with honey and olive oil instead of butter and sugar. I bet you could make it whole grain, too.

  2. 2
    peabody Says:

    Yeah, I will have a ton of pumpkin recipes too…I love it.

  3. 3
    Orchidea Says:

    Nice recipe… I was looking for recipes with pumpkin now the the pumpkin season is here.

  4. 4
    Amanda Says:

    Okay Nicole, now i was starting to salivate just from looking at the picture… but then i read about the spreading cream cheese on the warm fresh product and my heart started to flutter. granted i haven’t eaten breakfast yet, but mmm mmm mmm. And how cool is that nutritional facts thing. πŸ™‚ I don’t ever think i mentioned Thank You, Thank You, Thank You for your incredible gracious write-up on us!

  5. 5
    jenjen Says:

    hello Nicole,
    I’ve just discovered your blog and I think it is wonderful. I love all your recipes and your photography is beautiful.
    Your blog will most definitely be a resource for future recipes. Thanks

  6. 6
    Brilynn Says:

    I love pumpkin, it’s pretty much forgotten about the rest of the year, this is unfortunate.

  7. 7
    bloglily Says:

    Wonderful Nicole. (Were you reading my mind?) What would you substitute for the 1/2 cup of pecan meal if you, like me, want to make these right away and not stop to get pecans? Would ground walnuts or almonds work? An equal amount of white whole wheat flour?

  8. 8
    Nicole Says:

    Erin: I have some zucchini to use up too! Not sure yet what I’ll make

    Peabody: I made some pumpkin cheesecakes tonight…they’ll probably show up here tomorrow!

    Orchidea: I learned to make Zucca Gialla with Agrodolce here in Sicily. I love it! I’m hoping to try it again soon!

    Amanda: Yes, the cream cheese was definitlely good a good addition! The photo could have been better but I gave away all of the good looking muffins before I remembered to take a photo! So, the one that you see is one of the “rejects” I kept for myself πŸ˜‰

    Jenjen: Thanks for stopping by, hope you come back soon!

    Brilynn: You’re right, I’m going to make it a point to eat more pumpkin throughout the year!

    Bloglily: I think any kind of nuts would be fine in this recipe and they don’t need to be ground. You could also leave the nuts out completely without making any other changes or you could add extra raisins or whatever you want! I don’t think you would need to add any more flour though.

  9. 9
    Ana Says:

    Yum, another good muffin recipe!
    I made your apple muffin recipe here and we all liked it a lot! So much so, that I also made the same recipe using mashed bananas instead of the applesauce and it was equaly delicious! Apple muffins are my favorite, but the husband and the son prefer banana ones, and since it was such a great recipe I decided to give it a try. Well, they loved it! And so did I!
    Thank you for sharing the nice recipes!!

  10. 10
    Pearl Says:

    As soon as I decide on silicon or non-stick muffins tins I’m making me some muffins like that.

  11. 11
    Nicole Says:

    Ana: It’s so great to hear when other people try out my recipes! Glad you liked it and good to hear that it was good with banana too, I’ll have to try it next time I have some ripe ones.

    Pearl: If you decide on silicon, let me know how you like it. I haven’t tried any of the the new silicon baking molds but I’m very curious about them!

  12. 12
    Ivonne Says:

    You are hereby charged with wonderfully brilliant use of canned pumpkin and ordered to continue …

    Seriously. Those are wonderful muffins and I love the addition of maple.

  13. Extreme Recipe Makeover- Kate’s edition

    I think I ought to be on reality TV, hosting a food show about taking simple recipes and making them open up and say ‘WOW’. I could get a cutesy, glitzy image, flip my hair a lot, wink at the camera and throw out my hip complete with a flir…

  14. 14
    Detlef Says:

    I made the pumpkin muffins per the recipe and they turned out very well. I used real pumpkin which I processed by steaming the cleaned out shell and then pureeing in a blender. I then let the mash drain overnight in cheesecloth. Other than that I followed the recipe and they are very good indeed. Just a note on silicone muffin shells. I bought some and I am undecided if I like them. The ones I bought are somewhat small (I like bigger muffins) and still need a lot of cleaning. Wait until the muffins are well cooled before popping them out otherwise they’ll break apart. Believe it or not I still run a knife around the edge before popping them out.

  15. 15
    lauren Says:

    I just made these pumpkin muffins and we (husband and 3 yr old son) loved them. I am always on the lookout for whole wheat muffin recipes. I found your site by accident, but plan to come back to try more recipes.

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