Adapted from The New York Times, these muffins are the perfect antidote to any gloom related to the darkening skies of autumn. You’ll taste those lovely pumpkin spices, but the turmeric adds deep orange color and opens up a bolder flavor to suit the season.
Browning the butter beforehand is absolutely worth doing to get a superlative butterscotch flavor. You could call these Butter Pecan Muffins if you add the optional pecan pieces. They really are a special treat.
1 stick unsalted butter
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground nutmeg
1 ½ cups pumpkin purée (15-ounce can)
3 large eggs
1/2 cup light brown sugar
⅔ cup maple syrup
(1/2 cup pecan pieces)
Heat oven to 350 degrees.
Spray muffin molds with nonstick spray or line them with paper liners.
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.
In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter, and pecan pieces if you are using them.
Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.