Pumpkin Maple Muffins

It’s pumpkin muffin season! But these aren’t your typical giant, overly orange, super sweet cupcakes-masquerading-as-muffins -- these are the real deal.

Pumpkin Maple Muffins

They’re sweet, but not so sweet that you’d feel bad having them for breakfast. Half of the flour involved is whole wheat, which makes for a moister muffin and adds extra fiber to boot. The balance of spices asserts itself without overpowering all of the other wonderful flavors of the muffin. Maple syrup and brown sugar add complexity to the sweetness, and a crunchy raw sugar and pumpkin seed topping rounds them all off!

Spices used in this recipe

Salt, Kosher
Cinnamon, Ground
Ginger, Ground
Turmeric, Ground
Nutmeg, Ground


  • 1/2 cup/114 grams unsalted butter (1 stick)
  • 1 cup/145 grams all-purpose flour
  • 1 cup/140 grams whole-wheat flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 ½ tsp. Vanns Kosher Salt
  • 2 tsp. Vanns Ground Cinnamon
  • 1 tsp. Vanns Ground Ginger
  • ½ tsp. Vanns Turmeric
  • ½ tsp. Vanns Ground Nutmeg
  • 1 ½ cups/355 grams pumpkin puree (about 1 15-oz. can)
  • 3 large eggs
  • ½ cup/100 grams light brown sugar
  • ⅔ cup maple syrup
  • Raw cane sugar (optional)
  • Pumpkin seeds (optional)


  1. Preheat the oven to 350°F. Prepare a muffin tin with nonstick spray or liners.
  2. Make the brown butter: melt the butter in a small saucepan over medium-low heat. As the butter starts to foam and brown, swirl it gently, so that it cooks evenly. In about 5 minutes, the butter should be a deep, hazelnut brown. Remove the pan from the heat and scrape up any brown bits that are stuck to the bottom of the pot. Set aside and allow to cool slightly, but not to solidify.
  3. Combine the all-purpose and whole wheat flours, baking powder, baking soda, kosher salt, cinnamon, ginger, turmeric, and nutmeg in a medium bowl. Whisk until evenly combined.
  4. In a bowl large enough to accommodate both wet and dry ingredients, combine the pumpkin, eggs, brown sugar, and maple syrup and whisk until completely smooth.
  5. Add the dry ingredients to the wet ingredients and whisk until just combined. Pour in the brown butter, making sure to get all those delicious brown bits, and whisk until the batter is smooth.
  6. Using an ice cream scoop or medium-large spoon, evenly fill each of the prepared muffin tins, gently smoothing the tops.
  7. If desired, sprinkle the top of each muffin with a pinch of pumpkin seeds and ¼ tsp. raw cane sugar to create a crunchy topping.
  8. Bake the muffins for 20-25 minutes, or until the tops are domed and spring back when pressed gently.

Makes 12 muffins. Adapted from The New York Times.

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