These muffins are worthy of that last can of pumpkin sitting in your cupboard! I found this recipe on the New York Times Cooking website. After reading the comments, I decided to cut the brown sugar and maple syrup in half – with great success! The muffins are sweet, but not overly so, allowing for the caramel notes from the browned butter to shine. Next time, I may add chocolate chips, a crumble on top, or a little cayenne to the batter. Because, there WILL be a next time…
Yield: 12 muffins or 48 mini muffins
- ½ cup (1 stick) unsalted butter
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground turmeric
- ¼ teaspoon ground nutmeg
- 1 ½ cups pumpkin purée (about 1 15-ounce can)
- 3 large eggs
- ½ cup light brown sugar
- 1/3 cup maple syrup
- Heat oven to 350 degrees. Spray muffin pans with nonstick spray or line them with paper liners.
- 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 spatula to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
- In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
- In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Stir in dry ingredients, followed by browned butter.
- Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed. Bake full-size muffins 20 to 25 minutes. Bake mini-muffins 11 to 12 minutes.
Adapted from NY Times Cooking