Pumpkin Muffins with Salted Maple Butter
An easy and quick Fall baking treat! Full of pumpkin and warm spices, not too sweet and really good with a smear of salted maple butter and a cup of coffee. The perfect grab-and-go for the Fall!
Servings: 12 muffins
Equipment
- 1 muffin tin
Ingredients
- 1 3/4 cups flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1 1/4 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/2 tsp salt
- 2 eggs
- 1/2 cup vegetable or avocado oil
- 1 cup packed light brown sugar
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- coarse sugar for dusting
Salted Maple Butter
- 5 tbsp unsalted butter, softened slightly
- 1 1/2 tbsp maple syrup
- Salt to taste
Instructions
- Preheat oven to 350° and line a muffin tin with liners or spray with nonstick.
- In a medium bowl mix flour, salt, baking powder, cinnamon, ginger, nutmeg, cloves and allspice. Set aside.
- In a large bowl whisk the eggs and oil together until emulsified. Then add brown sugar, pumpkin and granulated sugar. Mix until well combined. Switch to a spatula and add the flour ingredients to the wet ingredients. Mix until just combined. Spoon into muffin tins and top each one with some coarse sugar. Bake 22-24 minutes until toothpick comes out clean, or with just a moist crumb. Let cool slightly before serving.
- While those bake combine the butter, maple syrup and salt in a small bowl. Keep mixing until smooth. Spread on top of muffins. Enjoy!