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.





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