I roasted a pumpkin the other day to make some pumpkin soup and I had some leftover pumpkin puree so I thought I would make these muffins. They were so tasty and quick to pull together I thought I would share the recipe with you.
This is a New York Times recipe, it calls for browning the butter, which I did and it does add a really nice toasty element that comes through loud and clear in the muffins. You can skip that step and just melt the butter and proceed with the recipe, but I recommend taking the extra few minutes it takes to brown the butter.
½ cup/114 grams (1 stick) unsalted butter
1 cup/145 grams all-purpose flour
1 cup/140 grams whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon ground nutmeg
1 ½ cups/355 grams pumpkin purée
3 large eggs
1 cup/200 grams light brown sugar
⅔ cup/150 milliliters maple syrup
Heat oven to 350 degrees.
Spray muffin molds 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 whisk 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. Whisk in dry ingredients, followed by
I haven’t made muffins in ages and I’m so glad I did. These stayed fresh for 3 days. I think these would freeze really well if you wanted to keep them longer than a few days.
Fall is in the air. It’s soup and muffin season.
Have a great week.