Pumpkin Maple Muffins

It’s pumpkin-spice-latte season, with all of its implications. If you prefer to eat your pumpkin and spice in a muffin, try these pumpkin maple muffins from The New York Times.

The browned butter makes this recipe, so don’t skip it.

Two warnings:

  1. The recipe calls for 1½ cups/355 grams of pumpkin purée. As the recipe notes, this is about one 15-ounce can. But don’t use the whole can. If you do, you will end up with muffins that are too moist to properly rise.
  2. Each time I’ve baked this recipe, I’ve ended up with more batter than a standard 12-muffin pan accommodates. I follow the standard fill-your-muffin-cups-three-quarters-of-the-way-full rule. Maybe I’m too conservative with my batter.

Although this is an excellent recipe, I thought the muffins needed just a little something. So I added a streusel topping.



Here’s an all-purpose streusel recipe:

Flour: 6.8 oz
Brown sugar: 5 oz
Cinnamon: ½ tsp
Pinch of salt
Butter, cold, cubed 5 oz

Combine dry ingredients in the bowl of a standing mixer fitted with the paddle attachment. Mix on low. Add butter cubes and mix until crumbly. Chill.

I sprinkled about 1 tablespoon on the top of each muffin before baking.

This recipe makes a lot of streusel. Store the rest in the fridge for future muffins or other baked goods that need a little something.





Lemon pound cake


Lemon pound cake

Butter 3.25 oz
Sugar 3.6 oz
Eggs 1.75 oz
Lemon zest .5 tsp
Lemon juice 1.5 tsp
Cake flour 3.5 oz
Baking powder .5 tsp
Baking soda .5 tsp
Sour cream 3.5 oz
Salt 1/8 tsp


  1. Butter/oil loaf pan
  2. Sift together cake flour, baking powder, baking soda and salt; set aside
  3. Cream butter and sugar until light and fluffy
  4. Slowly add eggs and lemon zest and juice
  5. Slowly add sour cream
  6. Add dry ingredients; mix gently
  7. Bake @350F for 30-35 mins or until a cake tester comes out clean
  8. Cool for 5 mins in pan, then turn out onto cooling rack
  9. Options:
    1. Leave unadorned
    2. Sift powdered sugar over top
    3. Mix up a simple syrup to which you add some lemon zest or juice; while cake is warm, use a skewer or similar object to poke holes in it; dribble syrup over cake so syrup soaks into holes
    4. Mix up a simple liquidy lemon icing (cup of powdered sugar with enough lemon juice and cream to make it liquidy); once cake is completely cook, dribble icing over top



My new favorite brownie recipe. Pro tip: if you plan to decorate or ice, use the bottom of the baked slab as the top because it’s even and smooth.


  • Bittersweet chocolate: 24 oz
  • Unsalted butter: 16 oz.
  • Granulated sugar: 28 oz.
  • Eggs, room temperature: 8
  • Vanilla extract: 1 tsp.
  • All-purpose flour: 16 oz.
  • Baking powder: ½ tsp.
  1. Pre-heat oven to 375F.
  2. Line a half-sheet pan with parchment paper. Set aside.
  3. Melt chocolate and butter together. Set aside to cool.
  4. Sift flour and baking powder together. Set aside.
  5. Put eggs and vanilla into the bowl of a stand mixer fitted with the whip attachment. Start the mixer, then slowly rain in the sugar. Whip at medium speed until light and fluffy.
  6. Slowly add the chocolate mixture to the egg/sugar mixture. Combine well.
  7. On low speed, slowly add the flour mixture, mixing until just combined.
  8. Spread batter onto parchment-lined half-sheet pan and use an off-set spatula to even out the top.
  9. Bake for 30-40 minutes or until set but still slightly soft.
  10. Remove from oven and let cool.
  11. Place pan in freezer until firm.
  12. Remove from freezer. Run knife around edge of pan. Flip pan over onto another sheet of parchment. Peel off baked-on parchment. Decorate top (formerly the bottom). Photo shows brownie covered with layer of melted white chocolate.
  13. Beware: this is a big batch of brownies.