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The addition of ground turmeric gives these muffins the perfect balance of sweetness, subtle spice, and deep orange flavour.
Although browning the butter in advance can seem like a fussy step, it gives the muffin a deeply caramelised, somewhat nutty flavour that makes it exceptional.
INGREDIENTS
INGREDIENTS
Yield: 12 muffins
½cup/114 grams (1 stick) unsalted butter
1cup/145 grams all-purpose flour
1cup/140 grams whole-wheat flour (or 1 cup/145 grams all-purpose flour)
2teaspoons baking powder
1teaspoon baking soda
1¼teaspoon kosher salt
2teaspoons ground cinnamon
1teaspoon ground ginger
½teaspoon ground turmeric
¼teaspoon ground nutmeg
1½cups/355 grams pumpkin purée (about 1 15-ounce can)
3large eggs
1cup/200 grams light brown sugar
⅔cup/150 milliliters maple syrup
PREPARATION
PREPARATION
Step 1
Heat oven to 350 F degrees.
Step 2
Spray muffin molds with nonstick spray or line them with paper liners.
Step 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.
Step 4
In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
Step 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.
Step 6
Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
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