I may or may not have come across this recipe by watching a video that Jennifer Garner posted. And the muffins may or may not have looked so scrumptious, I needed to have them in my life immediately. And they certainly did not disappoint. Like most of the things I find on the NY Times cooking site recently, these are a definite winner.
Note: Don't let the original recipe fool you, this makes a ton of batter, and I was able to make 24 normal-size muffins with one recipe.
Pumpkin Maple Muffins
From NY Times Cooking website
½ cup (1 stick) unsalted butter
1 cup all-purpose flour
1 cup whole-wheat flour (or 1 additional cup all-purpose flour)
2 teaspoons baking powder
1 teaspoon baking soda
1¼ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon ground nutmeg
1½ cups pumpkin purée, about 1 (15-ounce) can
3 large eggs
1 cup light brown sugar
⅔ cup maple syrup
Heat oven to 350°F. 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 browned butter.
Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
Pumpkin Maple Muffins
From NY Times Cooking website
½ cup (1 stick) unsalted butter
1 cup all-purpose flour
1 cup whole-wheat flour (or 1 additional cup all-purpose flour)
2 teaspoons baking powder
1 teaspoon baking soda
1¼ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon ground nutmeg
1½ cups pumpkin purée, about 1 (15-ounce) can
3 large eggs
1 cup light brown sugar
⅔ cup maple syrup
Heat oven to 350°F. 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 browned butter.
Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
Makes 24 muffins
