pumpkin maple muffins with sauteed apple filling

I found a pumpkin maple muffin 🎃 recipe on the nytimes cooking site that’s perfect for a fall breakfast or brunch.  I added a little extra to this already delicious recipe, but it’s a win-win.  here’s how I made it:

first, this recipe calls for pumpkin puree and I didn’t have the canned version BUT I did have an actual pumpkin (that I wasn’t sure what I wanted to do with) – so I decided to roast it and make my own.  ( and if you have the time, I’d recommend doing this because the taste is soooo good.  learn more about how to select pumpkins here )

fresh pumpkin puree

instructions:

  1. preheat oven to 400 degrees
  2. cut your pumpkin in half and scoop out seeds
  3. drizzle with maple syrup (I’ve seen in some recipes to sprinkle it with salt, but I wanted a little sweetness)
  4. place pumpkin skin side up and roast for 20 minutes, then flip pumpkin over to skin side down and roast for addl 20-25 minutes (I had a 3.5 lb pumpkin, for smaller or larger sizes adjust time accordingly)
  5. pumpkin is ready when the skin is soft and you can easily leave a dent in it with your finger.
  6. let it cool enough to handle, and then easily scoop out the flesh (or in my case, I just peeled the skin off)
  7. place in food processor and begin to pulse to get it to a pureed consistency – (I drizzled in more maple syrup for sweetness)

now, that I had my own fresh pumpkin puree.  time to make the muffins.

pumpkin maple muffins via nytimes cooking

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 one 15-ounce can – (or make your own like I did 😉  )
  • 3 large eggs
  • 1 cup/200 grams light brown sugar
  • cup/150 millilitres maple syrup

 preparation

  1. heat oven to 350 degrees.
  2. spray muffin molds with non-stick spray or line them with paper liners.
  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. (note: I encourage you to NOT skip this step and brown-the-butter…it has a nice nutty scent that I think amplifies the flavors)
  4. in a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
  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.
  6. divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.

special note: I took this very delicious muffin to an even higher level by adding some sautéed cinnamon apples 🍎.  the pumpkin combined with the cinnamon apples is something you must try.  I just cored the muffins and placed a few spoonfuls of the sautéed apple mixture inside the muffin, and sprinkled with cinnamon sugar and I also included a drizzle of maple syrup.

absolute yum.  and surprisingly, these muffins were not overly sweet at all, despite me using a little maple syrup in my pumpkin puree…the flavors really speak for themselves.  tell me if you try it!

get more fall recipes and follow me on pinterest 


4 thoughts on “pumpkin maple muffins with sauteed apple filling

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