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
- ½ cup114 grams (1 stick) unsalted butter
- 1 cup145 grams all-purpose flour
- 1 cup140 grams whole-wheat flour (or 1 cup/145 grams all-purpose flour)
- 2 teaspoonsbaking powder
- 1 teaspoonbaking soda
- 1 ¼ teaspoonkosher salt
- 2 teaspoonsground cinnamon
- 1 teaspoonground ginger
- ½ teaspoonground turmeric
- ¼ teaspoonground nutmeg
- 1 ½ cups355 grams pumpkin purée (about 1 15-ounce can)
- 3 largeeggs
- 1 cup200 grams light brown sugar
- ⅝ cup150 milliliters maple syrup
Directions
- 1
Heat oven to 350 degrees.
- 2
Spray muffin molds with nonstick spray or line them with paper liners.
- 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
In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
- 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
Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.