Pumpkin Maple Muffins

By Alison Roman

Published October 13, 2016

  • Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
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Total Time
50 minutes
Rating
5(8,114)
Comments
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These muffins are just the right amount of sweet, lightly spiced and deeply orange, thanks to the addition of ground turmeric. Browning the butter beforehand may seem like a fussy step, but it provides a vaguely nutty, deeply caramelized flavor that makes for a superlative muffin.

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Ingredients

Yield:12 muffins

  • ½ cup/114 grams (1 stick) unsalted butter

  • 1 cup/145 grams all-purpose flour

  • 1 cup/140 grams whole-wheat flour (or 1 cup/145 grams all-purpose 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 (about 1 15-ounce can)

  • 3 large eggs

  • 1 cup/200 grams light brown sugar

  • ⅔ cup/150 milliliters maple syrup

Ingredient Substitution Guide
Nutritional analysis per serving

49 grams carbs; 67 milligrams cholesterol; 291 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 3 grams fiber; 271 milligrams sodium; 5 grams protein; 28 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees.

  2. Step 2

    Spray muffin molds with nonstick spray or line them with paper liners.

  3. Step 3

    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.

  4. Step 4

    In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.

  5. Step 5

    In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.

  6. Step 6

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

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Ratings

5 out of 5
8,114 user ratings
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Comments

Susan

Great recipe. I bake it regularly. I offer three small tweaks. First, just use the whole 15oz can of pumpkin. It works out fine and then no waste or trying to figure out what to do w small amount of pumpkin. Second, add at least half a cup of chopped toasted walnuts when you add brown butter. The texture and taste of walnuts is a big plus. Last, if you are trying to cut sugar intake, it is still plenty sweet when you reduce sugar by 1/4 cup.

Monika Eaton

Thanks to all the other readers' tips I adjusted the amount of sugar and maple syrup down by a half and still found the muffins plenty sweet.
I also substituted 1/4 cup of flour with a 1/4 cup of flaxseed meal, which I think improved the texture and added even more nutritional goodness.
I will definitely makes these muffins again.

PERFECT NO NOTES

Please do not mess with perfection and bake exactly as written. There are lots of comments saying to cut the sugar in half but I promise that you deserve joy in this lifetime. Just use the prescribed amount of sugar.

Alli

I made these with my toddlers and decided to melt the butter in the microwave instead of browning to save a step they couldn’t help with…and ended up forgetting to add it altogether. They were delicious and moist without it, in case anyone is curious!

Amy

This is a fantastic recipe. It makes more than 12 muffins - more like 14 or 15 muffins. The brown sugar is totally unnecessary – just use the maple syrup and skip the brown sugar altogether. Agree with others that chopped nuts is a nice addition.

alisa

As I was making these I found I had no cinnamon! I added garam masala instead of all the spices and it was sooo good! I followed the recipe otherwise.

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