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
- ⅔ cup/150 milliliters Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
- Heat oven to 350 degrees.
- Spray muffin molds with nonstick 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.
- 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.