Maple Pumpkin Muffins

freshly baked pumpkin muffins
Number of Servings: 
8 muffins
Recipe Source: 
Used with permission from the Vermont Maple Sugar Makers’ Association


  • 1 12 cups all purpose flour (or 1 cup all-purpose and 12 cup whole wheat flour)
  • 1 tsp baking powder
  • 12 tsp baking soda
  • 12 tsp cinnamon
  • 12 tsp salt
  • 1 cup unsweetened pumpkin purée
  • 34 cup pure Vermont maple syrup
  • 14 cup canola or vegetable oil
  • 1 egg


  1. Preheat oven to 350°F and line muffin tin with paper cups.
  2. Combine flour, baking powder, baking soda, cinnamon and salt in a bowl.
  3. In a separate large bowl, combine pumpkin, maple syrup, oil and egg and beat until evenly mixed. Add dry ingredients to the pumpkin mixture, incorporating with a spatula until just mixed.
  4. Divide batter in prepared muffin tins and bake for 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.
Nutrition Info: 
Per serving (1 muffin): 231 Calories, 3 g Protein, 38 g Carbohydrates, 18 g Total sugars (18 g Added sugars), 2 g Fiber, 8 g Total fat (1 g sat), 187 mg Sodium, ★★★ Vitamin B2 (riboflavin), ★★ Vitamin A, Vitamin B1 (thiamine), E, Folate, Phosphorus