Delicious and warmly spiced muffins made with pumpkin purée and sweetened with maple syrup.
50 minutes
Delicious and warmly spiced muffins made with pumpkin purée and sweetened with maple syrup.
cups
cups
cups
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
Turmeric Powder
teaspoons
Ground Nutmeg
teaspoons
Pumpkin Puree, from one 15-ounce can
cups
each
Light brown sugar
cups
cups
1. Preheat Oven and Prepare Muffin Molds
Start by preheating your oven to 350 degrees. While the oven is warming up, prepare your muffin molds by either spraying them with nonstick spray or lining them with paper liners.
2. Brown the Butter
Take a small saucepan and melt the unsalted butter over medium heat. Continue to cook it, swirling the pan occasionally. You'll notice the butter will begin to foam and then turn a rich golden brown, which takes about 5 minutes. Once it's browned, scrape up all those flavorful browned bits from the bottom of the pan and set the butter aside to cool slightly.
3. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground turmeric, and ground nutmeg.
4. Mix Wet Ingredients
In a large bowl, combine the pumpkin purée, eggs, light brown sugar, and maple syrup. Whisk them together until you have a smooth, cohesive mixture.
5. Combine Ingredients
Gradually add the dry ingredients to the pumpkin mixture, whisking until just combined. Finally, pour in the browned butter and whisk until the batter is smooth and well-mixed.
6. Bake the Muffins
Divide the batter evenly among the prepared muffin tins. Place the tins in the preheated oven and bake for 20-25 minutes. You'll know the muffins are done when their tops are puffed and they spring back slightly when touched.
7. Cool and Enjoy
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your spiced pumpkin-maple muffins warm or at room temperature.
Replace the pumpkin puree with mashed bananas, applesauce, or pureed seasonal berries. Adjust the spices to complement the fruit; for example, cinnamon pairs nicely with applesauce, while nutmeg and lemon zest can enhance the flavor of blueberry muffins.
Fold in a cup of dark chocolate chips or roughly chopped dark chocolate into the batter for a rich chocolatey contrast. Drizzle with a simple chocolate ganache (made with heavy cream and dark chocolate) once the muffins are cooled.
Instead of pumpkin puree and spices, incorporate a teaspoon of vanilla extract and fold in chocolate chips or chunks into the batter. You could also add cocoa powder to the flour mixture for double chocolate muffins.
Add a shot of cooled espresso or 1-2 teaspoons of instant coffee powder to the wet ingredients to enhance the depth of flavors. Top with a coffee-flavored streusel, combining flour, cold butter, sugar, and a teaspoon of instant coffee granules.
Swap out half of the all-purpose flour with almond flour for a nuttier flavor and a more tender crumb. Add a crunchy topping by sprinkling chopped pecans or walnuts mixed with a bit of brown sugar on top before baking.
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