Have you started baking with pumpkin yet? After one of the hottest Septembers ever here, this is the only pumpkin recipe I’ve made so far, but it was a good one! Brown butter + maple syrup + pumpkin = YUM! Don’t skip browning the butter! It adds such a nice caramel, nutty flavor. I tried to eliminate the brown sugar, so the only sweetener would be the pure maple syrup but they weren’t sweet enough. I try to limit Titus’ sugar intake at home at least, but I don’t go crazy about it. He ate one (with brown sugar! *gasp*) and moved on. No big deal! They are adult approved too. I froze the leftovers to enjoy over the next few weeks. Enjoy!

Pumpkin Maple Muffins

1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon ground nutmeg
1 ½ cups pumpkin purée (1 15-ounce can)
3 large eggs
1/2 cup light brown sugar
⅔ cup 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.
*adapted from NY Times Cooking

Categories: Breakfast, Muffins, Pumpkin

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