Pumpkin Maple Muffins
Published October 13, 2016
Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving
49 grams carbs; 67 milligrams cholesterol; 291 calories; 3 grams monounsaturated 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
- Step 1
Heat oven to 350 degrees.
- Step 2
Spray muffin molds with nonstick spray or line them with paper liners.
- 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.
- Step 4
In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
- 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.
- Step 6
Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
Private Notes
Comments
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.
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.
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.
I followed the recipe to the letter - using weights - but added a bit of orange zest and juice. Very good. I took advice from other commenters - added half cup of toasted, chopped walnuts and found the quantity easily made 18 muffins. I'll make it again.
Fantastic! Can’t wait to have one for breakfast in the morning. Since I’m the only one who would eat them (we’re retired, hubby can’t eat baked goods), I did use 2 eggs in the 1/2 recipe vs. one. Yummy.
Added buckwheat flour, won't repeat. Should add more tumeric, maybe fresh ginger. Grated apple and/or carrots. Added 1 cup toasted walnuts, could do 1.5 cups. Took 30 minutes at 350. Consider buttermilk or yogurt instead of butter.