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!
I want to bring the muffins to an afternoon work event. There is an oven at work. Has anyone pre-made the batter and then baked them the next day?
Had more batter than my muffins pan would hold. Made a small cake on the side. Used the small amount of pumpkin that was leftover and made a buttercream frosting for that little cake. It was a nice touch and nothing went to waste.
I subbed date syrup for the maple and it worked well without too much flavour change.
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