Pumpkin Maple Muffins

This recipe comes from The New York Times and receives the personal stamp of approval of one of our brokers.

The author writes:
These muffins are just the right amount of sweet, lightly spiced and deeply orange, thanks to the addition of ground turmeric. Browning the butter beforehand may seem like a fussy step, but it provides a vaguely nutty, deeply caramelized flavor that makes for a superlative muffin.

Cooking time: 50 minutes

Yield:  12 muffins


  • 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 1 15-ounce can)
  • 3 large eggs
  • 1 cup/200 grams light brown sugar
  • cup/150 milliliters Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup


  1. Heat oven to 350 degrees.
  2. Spray muffin molds with nonstick 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.
  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.