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