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
- preheat oven to 400 degrees
- cut your pumpkin in half and scoop out seeds
- drizzle with maple syrup (I’ve seen in some recipes to sprinkle it with salt, but I wanted a little sweetness)
- 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)
- pumpkin is ready when the skin is soft and you can easily leave a dent in it with your finger.
- let it cool enough to handle, and then easily scoop out the flesh (or in my case, I just peeled the skin off)
- 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
- 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
- ⅔ cup/150 millilitres maple syrup
- heat oven to 350 degrees.
- spray muffin molds with non-stick spray or line them with paper liners.
- 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)
- 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 and maple syrup until totally smooth. whisk in dry ingredients, followed by browned butter.
- 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!