recipe image

  • Makes
    24 muffins
Author Notes

My mother has never been one to strictly follow a recipe. I’ve always had better results sticking strictly to the book However, the older I grow, the more I become like her my mother, developing those same experienced instincts.. Add a little of this and a little of that and it makes something marvelous! That, my friends, is how the Maple Pumpkin Muffins came to be. The credit of the original recipe goes here:… —Monica Galbraith


  • 4


  • 1 1/2 cups


  • 2 cups

    Pumpkin puree (however, cans come in 15 oz, which really works just as well)

  • 1/2 cup

    vegetable oil (I used olive.)

  • 1/2 cup

    Greek yogurt (nonfat because that’s what was in the fridge)

  • 2 teaspoons

    maple extract

  • 2 cups

    all-purpose flour

  • 1 teaspoon

    baking soda

  • 2 teaspoons

    baking powder

  • 1/2 teaspoon


  • 2 1/2 teaspoons


  • 1/4 teaspoon

    ground ginger

  • 1/4 teaspoon

    ground nutmeg

  1. Preheat over to 350 F and grease two dozen muffin tins (or line with muffin liners for easy cleanup. Who doesn’t love easy cleanup?)
  2. Beat eggs, sugar, oil, Greek yogurt, maple extract, and pumpkin in a large bowl until smooth. Use a hand-mixer or go all pioneer and use a little elbow grease, but get that baby smooth.
  3. In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger.
  4. Mixing at a low speed, combine the flour mixture with the wet ingredients (being careful now to puff flour everywhere of course) until just smooth. Careful not to over-mix!
  5. Fill those 24 muffin tins and pop them in your preheated oven where they will bake for 20-25 minutes until a toothpick comes out lean.
  6. Cool just for a bit, 5-10 minutes, until you can’t wait any longer and they won’t burn your fingers. Then eat, because what’s better than a hot muffin, right?

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