Maple Pumpkin Muffins, An After School Treat


Once a week I gather with several other mothers along with their little ones and we spent time together baking, making, and sharing our hearts. It’s a sacred time for us, and gives our kids the opportunity to play and be surrounded by others while we mothers get to support one another in our journey as mothers. During the month of October, pumpkin muffins are on our daily rhythm for baking. Little hands do the pouring and stirring, and as they bake, the room fills with the warming spices of cinnamon and brown sugar. After free play, circle time, and washing hands, we take a seat around the long but short wooden table and hold hands over candlelight. It’s a beautiful pause in our otherwise sometimes hectic week, and it reminds me how truly essential gathering and breaking bread with others is. Together we say this blessing aloud:


“Earth we thank you for this food,

for rest and home and all things good.

For wind and rain and sun above,

and most of all for those we love.”


And then we eat. We mothers chat about things like toddler toys, the importance of warm clothing in cold temperatures, and too much screen time, while the kiddos gobble up muffins. This is the recipe we’ve been using each week, and they make for the perfect after school snack!


Maple Pumpkin Muffins

  • 4 cups gluten free (King Arthur) or whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 tablespoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 1 cup avocado oil (or 1 cup of applesauce or two mashed bananas)
  • 4 eggs
  • 2 15 oz. cans organic pumpkin puree
To prepare, mix dry ingredients together, and set aside. Mix wet ingredients together, and add to dry. Stir well, fill muffin cups, and bake at 350º for 20-25 minutes. Makes around 24 muffins. These also make for great a great morning breakfast if you slather them with full fat butter and serve alongside herbal tea. Enjoy!
  • Michelle Bylsma - Can’t wait to try these!ReplyCancel

  • Maíra - Hi Amanda! I´m from Brazil and our cooking measures are different. When you say 2 15 oz cans organic pumpkin puree, you mean 2 times 15 or 215 (two hundred fifteen)? Another doubt: cans could be the same as cups?ReplyCancel

    • admin - Maria, 2 fifteen ounce cans, each can equalling a little over 1 cup. I hope that clarifies the recipe! xx AmandaReplyCancel

  • Rebecca Scott - I can not wait to try these! Thank you for sharing! >> RebeccaReplyCancel

  • Show & Tell | The Ing’s of Mid-Autumn » Homesong - […] maple pumpkin muffins (I’ve got a batch in the oven right now!) and pies and soups. This Chicken Pot Pie is on […]ReplyCancel

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