I was born and raised in New England and, despite living here on this farm on Kauai for 38 years, I still miss the East Coast. And that becomes highlighted during this Autumn time of year.
My memories of the sights and smells that October brings are etched in my mind and heart. While there are subtle changes to the seasons here on Kauai, it just doesn’t measure up to those.
So, yesterday I was full of nostalgia and made pumpkin muffins. They were divine. Not too sweet and with all scents I needed. Here is the recipe from the New York Times.
PUMPKIN MAPLE MUFFINS
Ingredients
Yield:12 muffins
- ½cup (1 stick) unsalted butter
- 1cup all-purpose flour
- 1cup 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 pumpkin purée (about 1 15-ounce can)
- 3large eggs
- 1cup light brown sugar
- ⅔cup maple syrup
Preparation
- Step 1
Heat oven to 350 degrees.
- Step 2
Spray muffin molds with nonstick spray (I used butter) 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.
