moonshadow
Pumpkin Maple Muffins
These muffins embody fall with the warm spices and pumpkin flavor.
cook time: ~45 mins
equipment: muffin tin with liners, bowls to mix or stand mixer
yield: 18 muffins
ingredients:
- 1 stick/114 g unsalted butter
- 290g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/4 tsp ground nutmeg
- 1 15oz can pumpkin puree
- 3 eggs
- 150g brown sugar
- 150 mL maple syrup
recipe:
- Heat the oven to 350F. Line a muffin tin with paper liners.
- Put the stick of butter in a small sauce pan on medium heat. Stir occasionally, until it starts to brown, about 5 minutes. Remove from the heat and set aside.
- In a medium bowl, mix dry ingredients (flour, baking powder, baking soda, spices, salt). Whisk to combine.
- In a large bowl or stand mixer, add the pumpkin puree, brown sugar, and eggs until smooth on low speed. Mix in the dry ingredients, and then the browned butter.
- Scoop the batter into the muffin liners (I like to use a cookie scoop). Bake for 25 mins or until the tops spring back when touched.
- Remove from the muffin tin immediately for them to cool.