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Robin Ward

Easy Pumpkin Maple Muffins🍁

These Pumpkin Maple Muffins are everything cozy baking should be—moist and tender with a nutty browned-butter base, rich maple sweetness, and warm fall spices that fill the kitchen with nostalgia. Frost them with silky brown sugar cream cheese frosting for a bakery-style treat, or enjoy them unfrosted for a wholesome breakfast alongside eggs and bacon. They freeze beautifully, make the house smell amazing, and are just the thing to serve with coffee, share with neighbors, or tuck into a Thanksgiving breakfast spread.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Course: #brunch, Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the muffins:
  • ½ (114g) cup (1 stick) unsalted butter
  • 1 (145g) cup all-purpose flour
  • 1 (140g) cup  whole-wheat flour (or 1 cup/145 grams all-purpose flour)
  • 2 tsp baking powder
  • 1¼ tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground turmeric
  • ¼ tsp ground nutmeg
  • 1½ (355g) cups pumpkin purée (about 1 15-ounce can) The recipe calls for slightly less than a full can of pumpkin, but using the whole can works beautifully—the muffins turn out tender and flavorful. Or save that last spoonful for your pup, if you like.
  • 3 large eggs (room temperature)
  • 1 (355g) cup light brown sugar
  • ⅔ (150ml) cup  pure maple syrup
For the brown sugar cream cheese frosting:
  • 8 oz Cream cheese, softened to room temperature
  • 8 (4oz) Tbsp unsalted butter, softened to room temperature
  • ¾ (5¼oz)  cup firmly packed dark brown sugar
  • ½ (2oz) cup confectioners’ sugar, sifted if lumpy
  • 2 tsp pure vanilla extract
  • ¼ tsp table salt
  • 2 tsp heavy cream (If needed, half-and-half can be substituted for heavy cream.)

Equipment

  • muffin tin (plus liners or baking spray)
  • hand or stand mixer

Method
 

Make the muffins:
  1. Heat oven to 350 degrees. Spray muffin molds with nonstick spray or line them with paper liners.
  2. Add butter to a small saucepan and set over medium heat. Let it melt, then cook for 5–7 minutes, swirling the pan occasionally. The butter will foam, then turn golden brown and smell nutty. Use a whisk to gently stir and scrape up any browned bits from the bottom. Once it’s browned, remove from heat and set aside to cool slightly.
  3. In a large bowl (recommended to prevent spills), whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric, and nutmeg. If you only have a medium bowl, that works too—just go slow to avoid flour flying. For a smoother mix, you can sift the dry ingredients first using a sifter or small mesh strainer; it’s optional but helps break up any baking soda lumps.
  4. In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
  5. Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
Make the frosting:
  1. Put the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until very smooth and creamy, 1 to 2 minutes.
  2. Add the brown sugar, confectioners’ sugar, vanilla, and salt and beat on medium high until well blended and fluffy, about 1 minute. Add the heavy cream and mix until blended.
  3. Cover the frosting and set aside at room temperature until the muffins are completely cool and ready to be frosted.

Notes

🧈 Butter too cold? Cube it and let it sit while you prep. Softens fast.
🥚 Eggs chilly? Soak in warm water for 5 minutes. Easy fix.
🧀 Cream cheese firm? Cube it, spread on a metal pan. Ready in 15.