Pumpkin Maple Muffins

These are excellent! I reduced the sugar to half a cup as well as the maple syrup, and added about one third cup of buttermilk. I had some leftover kabocha squash that i had roasted and used that instead of the pre-packaged stuff. Fantastic! I made them in a mini muffin mold and they are great for that since they really puff up. So I'm making them again today! Thanks for a really wonderful recipe!

Thanks to all the other readers' tips I adjusted the amount of sugar and maple syrup down by a half and still found the muffins plenty sweet.
I also substituted 1/4 cup of flour with a 1/4 cup of flaxseed meal, which I think improved the texture and added even more nutritional goodness.
I will definitely makes these muffins again.

Great recipe. I bake it regularly. I offer three small tweaks. First, just use the whole 15oz can of pumpkin. It works out fine and then no waste or trying to figure out what to do w small amount of pumpkin. Second, add at least half a cup of chopped toasted walnuts when you add brown butter. The texture and taste of walnuts is a big plus. Last, if you are trying to cut sugar intake, it is still plenty sweet when you reduce sugar by 1/4 cup.

Made these to use up pumpkin puree left over from [Canadian] Thanksgiving.

Mixed reviews. Some loved them whilst others found them too sweet -- maybe scale back the brown sugar? Would cut the cinnamon to 1tsp as that dominated the other spices.

It also makes VERY big muffins. In hindsight, I wished I'd used the extra batter to make mini muffins alongside - would have been perfect for small hands and those of us who cannot face something the size of a boulder.

Still worth another go! :)

Delicious warm with a cup of coffee. I didn't have any maple syrup so I used about 1/2 cup of good honey instead. I also cut the brown sugar slightly. I cut the cinnamon in half and added some vanilla, and they cooked for 20 minutes. With the changes, the sweetness was just right. I will make these again!

I've made these several times and absolutely love them! They are very easy to make, they feel healthier than most muffin recipes with the natural sugar. I made them again today, and this time around I decided to cut down the sugar. Instead of using 2/3 cup maple syrup, I used 1/3 maple syrup and 1/3 raw honey (I ran out of maple syrup); I also only used half a cup of brown sugar. With the change, they turned out just as delicious and now feel even healthier! Cheers to this fabulous recipe!

I listened to all the comments about cutting the sugar and maple syrup in half. They tasted awful. Definitely needed more sugar.

I made the recipe exactly as written. It has a lot of sugar - the brown sugar plus the maple syrup - and these are very sweet. I put some frosting on them and called them cupcakes. Their texture is very soft and moist. Folks, changing out some of the white flour for something else or reducing the sugar even by half ain't going to make these healthy or even reduce the calories by much, if at all, so you might as well enjoy them as they are, but to each their own.

Made as is. Don’t change recipe!

Really liked these. Note to those who like to cut sugar when possible. I tried half the sugar- okay for me, but my husband thought it was a stretch. I'd rec'd 3/4 brown sugar and full maple syrup. I also used half butter and coconut oil and that seemed to work well.

You guys, I made these with a LOT of modifications: 1 cup almond flour and 1 cup French 45 flour 1/2 cup brown sugar and 1/2 cup maple syrup 1/2 stick of browned butter and added coconut oil Added chopped walnuts, that I soaked in the butter! I was told by multiple people these were the best muffins they've ever had. They're moist and amazing (and definitely don't need as much sugar as originally specified). Please make these, everyone will love you. Also made about 18 normal size muffins.

Muffins are deelish! I followed the advice to reduce sweetness- skipped maple syrup and used dk brown sugar. I think that although still irresistible, it could have used more sweetness- next time will add maple syrup. I also halved the cinnamon because sometimes it can be overpowering. I will NOT do that next time; it needs the cinnamon. Added pecans for crunch. I did taste the browned butter come through and the turmeric gave it a sublime dimension of flavor- never would've thunk it! YUM.

These are outstanding! Like others, I cut down on the brown sugar and maple syrup (2/3 c. brown sugar and a bit over 1/3 cup syrup) and they were still just sweet enough. Also used 1.5 tsp cinnamon. Great flavor and very easy. I'll be making these regularly.

I added chopped candied ginger and walnuts, which made it a much more exciting muffin.

Thanks for the tips on sweetness. I used 1/2 cup of brown sugar and 1/2 cup of maple syrup which was plenty. Other than that I followed the recipe exactly (used a boring old can of pumpkin puree). I was able to get 18 nice sized muffins from the recipe.