- ½ cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ¼ teaspoons kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoons ground turmeric
- ¼ teaspoons ground nutmeg
- 1 15-ounce can pumpkin purée
- 3 large eggs
- 1 cup packed light brown sugar
- ⅔ cup maple syrup
- 1 teaspoon vanilla extract
Heat oven to 350 F. Line the muffin pan with paper liners or spray with nonstick spray.
Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to turn brown, about 5 minutes. Scrape up any browned bits at the bottom of the pot. Transfer to a small bowl 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, maple syrup and vanilla until totally smooth. Whisk in dry ingredients until incorporated. Then whisk in the browned butter until incorporated.
Fill the prepared muffin tins ⅔ full with batter and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
Cool muffins for 5 minutes, and enjoy warm or at room temperature with butter. Store remaining muffins in an airtight container for up to 3 days.
Recipe adapted from NYT