Pumpkin Maple Muffins

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.

Ingredients

  • 114 grams unsalted butter

    1 stick

    ½ c
  • 145 grams all-purpose flour
    1 c
  • 140 grams whole-wheat flour

    or 1 cup/145 grams all-purpose flour

    1 c
  • baking powder
    2 tsp
  • baking soda
    1 tsp
  • kosher salt
    1 ¼ tsp
  • ground cinnamon
    2 tsp
  • ground ginger
    1 tsp
  • ground turmeric
    ½ tsp
  • ground nutmeg
    ¼ tsp
  • 355 grams pumpkin purée

    about 1 15-ounce can

    1 ½ c
  • eggs
    3 large
  • 200 grams light brown sugar
    1 c
  • 150 milliliters maple syrup
    ⅝ c

Directions

  1. 1

    Heat oven to 350 degrees.

  2. 2

    Spray muffin molds with nonstick spray or line them with paper liners.

  3. 3

    Heat 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.

  4. 4

    In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.

  5. 5

    In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.

  6. 6

    Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.

Pumpkin Maple Muffins

Pumpkin Maple Muffins

5.0(7.9k)291 cal

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Ratings & Reviews

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Based on 7,949 ratings

cooking.nytimes.com
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About this Recipe

Craving the comforting flavors of fall in a tender, moist package? These Pumpkin Maple Muffins are your new go-to, delivering that perfect balance of sweet and spice you've been dreaming of, ideal for a crisp morning or cozy afternoon.

What makes these pumpkin muffins truly stand out is the browned butter, a seemingly small step that unlocks a profound, nutty, and caramelized depth of flavor. This technique, highlighted in the recipe, elevates the entire muffin experience, setting it apart from more conventional versions. Paired with the subtle warmth of ground turmeric, these muffins achieve a vibrant, deeply orange hue and a uniquely balanced spice profile.

When you bite into one of these Pumpkin Maple Muffins, you'll discover a wonderfully tender, moist crumb, thanks to the generous amount of pumpkin purée and eggs. Each mouthful offers a harmonious blend of earthy pumpkin, sweet maple syrup, and warm fall spices like cinnamon, ginger, and nutmeg. The light brown sugar adds another layer of caramel-like sweetness, creating a comforting and deeply satisfying treat that's just the right amount of sweet and lightly spiced.

These muffins are wonderfully adaptable to your pantry or preferences. You can easily swap the whole-wheat flour for an equal amount of all-purpose flour for a lighter crumb, or use a combination as specified. Feel free to adjust the amount of cinnamon, ginger, or nutmeg to suit your personal spice preference for a bolder or milder profile. While maple syrup is a key flavor here, you could experiment with other liquid sweeteners, though it may alter the distinct maple essence.

These Pumpkin Maple Muffins are an ideal breakfast or brunch item, perfect for serving with coffee or tea. They also make a fantastic afternoon snack, especially during the fall season, and are described as great leftover for quick enjoyment.

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