Maple Pumpkin Muffins: A GERD and IBS-Friendly Treat
Why These Maple Pumpkin Muffins Work for Sensitive Stomachs
Tips for Making Moist, Perfect Muffins Every Time
- Don’t overmix: Mix the wet and dry ingredients until just combined to avoid dense muffins.
- Measure flour correctly: Spoon flour into your measuring cup and level it off—don’t scoop straight from the bag.
- Check doneness early: Begin testing with a toothpick at 18 minutes; pull them as soon as they come out with a few moist crumbs.
- Seal in moisture: Store muffins in an airtight container after cooling to prevent them from drying out.
- Mini muffin option: Make mini muffins for kids by shortening the bake time (around 12–15 minutes).
Ingredient Add-Ins and Variations
- Raisins add natural sweetness and chewy texture.
- Mini chocolate chips make them a treat for kids or adults.
- Nut-free option: Skip add-ins if you need a simple, allergy-friendly version.
Baking and Storage Tips
- Use silicone muffin trays if possible—they don’t require spray or liners and release muffins easily.
- Be sure to use canned pumpkin puree (not pumpkin pie filling, which has added sugar and spices).
- These muffins freeze well, so consider making a double batch for quick grab-and-go breakfasts or snacks.
Final Thoughts
Maple Pumpkin Muffins
Ingredients
1 1/2 cups gluten-free 1:1 flour
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
1/2 cup pure maple syrup
1/3 cup melted butter
1 1/3 cup canned pumpkin puree
Instructions
Preheat oven to 350 F. Line your muffins tins with liners or spray with cooking spray.
In a large bowl, sift (or whisk) together the flour, cinnamon, salt, baking soda and baking powder.
Make a well in the middle of the flour mixture and pour in the eggs, maple syrup, and melted butter. Mix together until smooth. Add in the pumpkin puree and fold until just combined.
Fill muffin tins about ¾ full. Recipe makes 12 full sized muffins. Bake for 18-22 minutes, depending on your oven. When done, the tops will be golden, and a toothpick comes out clean.
Store at room temperature for about a week.
Nutrition Facts
Per serving
160
7.0g
20.0g
3.0g
2.0g
220.0mg
9.0g
4.0g
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Comments
Allison Koch, PhD, RDN
10/01/2025 at 01:57 PM
Hi Zoee! Thank you for your comment! The recipe originally stated 2.5 cups of flour, but it was meant to say 1.5 cups of flour (which has now been corrected). If you make these again, please let us know. Thank you again for bringing this to our attention. Happy Baking!
zoee
10/01/2025 at 01:55 PM
Hi! I am wondering if this recipe is missing milk or any other liquid? Your description says smooth once mixed while mine was crumbly once mixed so it seems like something is perhaps missing from the recipe?
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