Adapted from the recipe by Alison Roman, featured in New York Times Cooking
Total time: 50 minutes
Yield: 12 muffins
*Ingredients currently available at the Saratoga Farmers’ Market
- ½ cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 1 cup whole-wheat flour (or 1 cup all-purpose flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1¼ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground turmeric
- ¼ teaspoon ground nutmeg
- 1½ cups pumpkin* purée (about 1 15-ounce can)
- 3 large eggs*
- ½ cup light brown sugar
- ⅓ cup maple syrup*
- Heat oven to 350 degrees and 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.