Pumpkin Maple Muffins
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/114 grams (1 stick) unsalted butter
- 1cup/145 grams all-purpose flour
- 1cup/140 grams whole-wheat flour (or 1 cup/145 grams all-purpose flour)
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1¼teaspoon kosher salt
- 2teaspoons ground cinnamon
- 1teaspoon ground ginger
- ½teaspoon ground turmeric
- ¼teaspoon ground nutmeg
- 1½cups/355 grams pumpkin purée (about 1 15-ounce can)
- 3large eggs
- 1cup/200 grams light brown sugar
- ⅔cup/150 milliliters maple syrup
Nutritional analysis per serving (12 servings)
291 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 3 grams dietary fiber; 28 grams sugars; 5 grams protein; 271 milligrams sodium
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.
These are excellent! I reduced the sugar to half a cup as well as the maple syrup, and added about one third cup of buttermilk. I had some leftover kabocha squash that i had roasted and used that instead of the pre-packaged stuff. Fantastic! I made them in a mini muffin mold and they are great for that since they really puff up. So I'm making them again today! Thanks for a really wonderful recipe!
Only change I’d make is to do 14 or 15 muffins as these were a little too large. These have fantastic texture and flavor.
An excellent muffin recipe. So moist, easy to make, no fussy ingredients. Perfect spice. Not too sweet. I ran out of maple syrup (about half the amt needed) so used some honey instead to fill the rest, and they still tasted perfect like the other times I’ve made them. A great recipe to kick off fall.
Thank you all for taking time to write suggestions. I always read them and they are always helpful. This time I doubled the recipe and cut back on the sugar by half of each, brown sugar and maple syrup. I don’t generally like overly sweet baked goods, but I found this to be not quite sweet enough. I did sprinkle some Demera sugar on the second batch and that improved it but next time I make this recipe (and there will be a next time) I will go with the sugar as recommended