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