Pumpkin Maple Muffins
These muffins are just the right amount of sweet, lightly spiced and deeply orange, thanks to the addition of ground turmeric. Browning the butter beforehand may seem like a fussy step, but it provides a vaguely nutty, deeply caramelized flavor that makes for a superlative muffin.
- Serves: 12 persons
- ½cup/114 grams (1 stick) unsalted butter
- 1cup/145 grams all-purpose flour
- 1cup/140 grams whole-wheat flour (or 1 cup/145 grams all-purpose flour)
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1 ¼teaspoon kosher salt
- 2teaspoons ground cinnamon
- 1teaspoon ground ginger
- ½teaspoon ground turmeric
- ¼teaspoon ground nutmeg
- 1 ½cups/355 grams pumpkin purée (about 1 15-ounce can)
- 3large eggs
- 1cup/200 grams light brown sugar
- ⅔cup/150 milliliters maple syrup
Step 1Heat oven to 350 degrees.
Step 2Spray muffin molds with nonstick spray or line them with paper liners.
Step 3Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
Step 4In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
Step 5In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
Step 6Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.