Pumpkin Muffins
It’s such a treat to wake up to a tray of fresh pumpkin muffins. They taste amazing with a pat of salted butter spread over them, and they might be our favorite grab-and-go breakfast. We’d definitely tuck them into the kids’ lunchboxes. But they’re also our favorite for long fall weekends at the cabin — all that pumpkin and spice makes a delightful pairing with cool northern air and tastes especially nice after an invigoratingly cold swim or a challenging hike — and before a nap!
Recipe adapted from The New York Times
Recipe adapted from The New York Times
Recipe - APPLE VALLEY
Pumpkin Muffins
Prep Time15 Minutes
Servings24
Cook Time25 Minutes
Ingredients
½ cup (1 stick) unsalted butter
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoons kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon ground nutmeg
1 - 15-ounce can pumpkin purée
3 large eggs
1 cup packed light brown sugar
â…” cup maple syrup
1 teaspoon vanilla extract
Directions
- Heat oven to 350 F. Line the muffin pan with paper liners or spray with nonstick spray.
- Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to turn brown, about 5 minutes. Scrape up any browned bits at the bottom of the pot. Transfer to a small bowl and set aside.
- In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
- In a large bowl, whisk together pumpkin, eggs, brown sugar, maple syrup and vanilla until totally smooth. Whisk in dry ingredients until incorporated. Then whisk in the browned butter until incorporated.
- Fill the prepared muffin tins â…” full with batter and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
- Cool muffins for 5 minutes, and enjoy warm or at room temperature with butter. Store remaining muffins in an airtight container for up to 3 days.
15 minutes
Prep Time
25 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
Gold Medal Whole Wheat Flour, 5 Pound
$8.29$1.66/lb
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
L&B Ginger Powder, 1.6 Ounce
$6.19$3.87/oz
L&B Turmeric, 1.5 Ounce
$6.19$4.13/oz
L&B Ground Nutmeg, 2.1 Ounce
$8.59$4.09/oz
Festal Golden Pie Pure Pumpkin, 15 Ounce
$2.29$0.15/oz
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Directions
- Heat oven to 350 F. Line the muffin pan with paper liners or spray with nonstick spray.
- Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to turn brown, about 5 minutes. Scrape up any browned bits at the bottom of the pot. Transfer to a small bowl and set aside.
- In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
- In a large bowl, whisk together pumpkin, eggs, brown sugar, maple syrup and vanilla until totally smooth. Whisk in dry ingredients until incorporated. Then whisk in the browned butter until incorporated.
- Fill the prepared muffin tins â…” full with batter and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
- Cool muffins for 5 minutes, and enjoy warm or at room temperature with butter. Store remaining muffins in an airtight container for up to 3 days.