Pumpkin Maple Muffins

By: June Owens

I am no Cinderella but there is definitely something magical about pumpkins. I love all things pumpkin year-round, but the Thanksgiving holiday brings out the best in this delightful gourd. And while I’m busy planning and preparing the feast, a grab and go breakfast (or late night sweet treat) is appreciated. Try this just once and you will surely have a new twist on this holiday all-star, too!

WHAT YOU NEED

• ½ cup (1 stick) unsalted butter                      
• 2 cups all-purpose flour (or 1 cup all-purpose and 1 cup whole wheat flour for a higher fiber option)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 can (15 oz) pumpkin purée
• 3 large eggs
• 1 tsp vanilla
• ¾ cup light brown sugar
• ⅔ cup maple syrup
• ½ cup chopped pecans, walnuts, or mini chocolate chips (optional)
• Icing (also optional … see below)

WHAT YOU DO

• Pre-heat oven to 350 degrees.
• Spray muffin pan with nonstick spray.
• Melt butter in a small saucepan over medium heat, swirling occasionally, until the butter becomes foamy and starts to brown (about 5 minutes). Give a final stir to incorporate any browned bits from the bottom of the pan, then remove from heat and set aside.
  • Browning the butter may seem like an extra, perhaps unneeded, step; however, it will add a deep caramelized and somewhat nutty flavor that takes this recipe to the next level.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• In a larger bowl, whisk together the pumpkin, eggs, vanilla, brown sugar, and maple syrup until totally smooth. Whisk in dry ingredients and then incorporate the browned butter.
• Fill each muffin cup about 2/3 and bake until the tops are puffed and spring back slightly when pressed or a toothpick inserted comes out clean, about 20 to 25 minutes.

Now here’s the icing on the top … LITERALLY!  Sure, it’s optional. But I don’t think icing should ever really be labeled as an option. Simply mix 1 ½ cups of powdered sugar with 2 Tbsp pure maple syrup, and 2 tsp milk. You can then add more powdered sugar to thicken or a few drops more milk to thin to your liking. Congrats, you now have one more thing to be thankful for this year!