Ingredients
- 240 g all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 eggs
- 150 ml Québec maple syrup
- 240 g pumpkin purée
- 90 ml vegetable oil
- 1 tsp vanilla extract
Method
- Heat the oven to 175 °C and line a 12-cup muffin tin.
- Whisk flour, leaveners, salt, and spices; in a second bowl whisk eggs, maple syrup, pumpkin, oil, and vanilla.
- Fold the wet mixture into the dry ingredients until no dry streaks remain.
- Fill the cups and bake for 20–24 minutes, until a skewer emerges clean.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar
Conversion used: Replace 200 g sugar with 150 ml maple syrup; reduce the classic added liquid by 45 ml and lower the oven from 190 °C to 175 °C.
Why Quebec maple syrup: Maple deepens pumpkin's earthy flavor and works naturally with warm spices. It brings a regional Québec ingredient and a modestly less refined sweetness to the traditional muffin.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →