Maple Pumpkin M&M Cookies
Medically reviewed by Christiana George Updated Date: June 8, 2023
OK people, I am back. The last two months have been a whirlwind of activity. First came the packing, next was driving fifteen hours to our new location, then living in a hotel for two weeks while the new house was completed, and finally moving in and unpacking everything. Now, my family and I have settled in, the kids are happy and have adjusted well to their new lives.
My daughter is doing well in school and has already made new friends. My son is talking more. Hopefully, that means we will be able to potty train soon. I really want to get him into preschool, but he is really stubborn and only does things when he is good and ready. As for me, I am enjoying my new kitchen. I made these cookies in my new double oven.
This year I was lucky enough to find Pumpkin Spice M&Ms at Target. If you can’t find them at the store, you can find them online here. I love pumpkin spice and chocolate together, so these were perfect for me.
I also love the combination of pumpkin spice and maple syrup. I made sure I packed a few cans of my dad’s maple syrup. I’ll stock up again when I go home for the holidays. I don’t know what I would do if I run out of maple syrup.
This recipe is based off the Pumpkin Dulce de Leche Chocolate Chip Cookies that I made at the beginning of the year. I like how soft and puffy those cookies were. I just swapped out the dulce de leche for maple syrup, changed the cinnamon for pumpkin spice, and added some Pumpkin Spice M&Ms.
One thing I did learn making these cookies is that these M&Ms are very sensitive to moisture. In first batch, I mixed them into the batter and all the color washed off into my cookie batter. That made for some pretty ugly cookies. So the second batch I placed the candies gently on the cookies before baking them. The color only spread a little bit. This made for much prettier cookies.
These cookies had just the right amount of pumpkin spice and maple sweetness, and plenty of chocolate in every bite. The Pumpkin Spice M&Ms just enhanced all the flavors.
Maple Pumpkin M&M Cookies
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Keywords: bake dessert snack maple syrup pumpkin pumpkin spice pumpkin spice m&m Halloween Thanksgiving cookie American fall
Ingredients (36 cookies)
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 egg, beaten
- 1 teaspoon maple essence/extract
- 1/4 cup pure maple syrup
- 2 3/4 cups all purpose flour
- 2 teaspoons pumpkin spice
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup pumpkin puree
- 1 cup semi-sweet chocolate chips
- 1 bag (9.9oz) Pumpkin Spice M&Ms
Instructions
Preheat oven to 350º F.
In a stand mixer add butter, sugar, egg, maple essence/extract and maple syrup. Beat on low until well mixed and texture is smooth.
In a separate bowl combine flour, pumpkin spice, salt, baking powder and baking soda. Stir until all is well blended.
Then slowly add dry mixture to the wet mixture and beat on low until it becomes a dough like consistency.
Then add the pumpkin puree and give it a good mixing.
Finally, add the chocolate chips and mix until they are evenly distributed throughout the dough.
Using cookie scoop, drop by scoopful onto a greased cookie sheet leaving two inches between each dough ball.
Place three M&Ms onto each dough ball and gently press down.
Bake for 10-12 minutes or until the tops are slightly golden. Remove from the oven and wait 5 minutes, then remove from cookie sheet and place on cooling rack until completely cooled.
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Maple Zucchini Banana Muffins
It’s muffin time! Time for me to make some more healthy muffins to snack on, so my husband and I have something sweet to eat with our coffee without feeling guilty. Last time I made some Maple Pumpkin Banana Muffins based off of the recipe for my Strawberry Coconut Banana Muffins. This time I opted for zucchini, since that’s what was in the fridge this week. These Maple Zucchini Banana Muffins are just as flavorful as the other two. I even increased the ratio of wheat flour to all purpose flour in the recipe to make them even more healthy. Although, you could probably use just whole wheat flour. The real key is the coconut oil, that’s what make them so light and fluffy.
The ingredients are pretty basic. I did add some vanilla extract to these muffins because zucchini doesn’t have as much of a sweet flavor as pumpkin.
I grated the zucchini by hand, but you can also do it in a food processor. The bananas, I just mash with a fork. When they are over ripe, they are very easy to mash.
These are just the prettiest muffins. I love all the green bits of zucchini. I have never peeled my zucchini to bake with it. I just wash the skin and grate it whole. Why waste flavor. These Maple Zucchini Banana Muffins are perfect for breakfast, coffee breaks, school lunches, or dessert. They don’t sit in your stomach like a brick and you don’t feel bad eating them. The only problem is stopping yourself from eating more than one.
Maple Zucchini Banana Muffins
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake bread breakfast dessert snack healthy banana maple syrup zucchini muffins bread American fall
Ingredients (15 muffins)
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil
- 2 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup shredded zucchini
- 2 medium bananas, mashed
- 1 cup whole wheat flour
- 2/3 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup rolled oats
- 1/2 cup chopped walnuts
Instructions
Preheat oven to 375ºF.
Place solid coconut oil in a microwave safe bowl and microwave for about 20 seconds until melted.
In a stand mixer bowl add maple syrup, oil, eggs, vanilla, and shredded zucchini. Mix on low speed until completely blended.
Then add mashed bananas and mix until smooth.
In a medium bowl, combine flours, spices, baking soda, and salt. Mix with a spoon until well blended.
Add the flour mixture to banana/zucchini mixture and mix on low until completely incorporated.
Next, add the rolled oats and walnuts, mixing until they are evenly distributed.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15 minutes or until toothpick inserted in center comes out clean.
Remove from oven and enjoy warm or place on cooling rack and eat later.
Notes
These muffins are freezer friendly. I just defrost them at room temperature and keep them in an airtight container.
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