Pumpkin Maple Muffins

Muffins are the first thing that I learned to cook. I quickly became obsessed with the whole idea of muffins; I would bake a new batch every week, buy muffin recipe books, have them as breakfast, snack AND dessert... Although, now that I think about it, my affection for muffins is no surprise. I mean, they are delicious, extra versatile, easy to have on the go, and there are so many varieties. I’m pretty sure you can make muffins from any ingredient under the sun.

Perfecting the art of muffin-making, however, is not so easy. Yes, the basic is pretty simple. But making a truly flavorful and fluffy muffin requires concentration and precision. Muffins can easily be too dense, too elastic, slightly burned, too hard, blunt, crumbly, etc. We’ve all had them before; the muffins that stick to the liners, the ones that separate in half when you bite into them, the super sticky ones, the ones that turn to powder when you so much as look at them... You get the idea.

Over the years, I’ve tried many, many muffin recipes, and I’m pleased to say that I have finally cracked the code. Today I’m sharing the recipe to one of my favorite fall treats: pumpkin muffins. These fluffy little guys have a warm spicy taste and they fill your house with the smell of pumpkin and cinnamon; they definitely have the fall seal of approval.

Enjoy!

Pumpkin Maple Muffins

Light and extra fluffy, these will make everyone gather around the oven. And the best part? They are even better warm.

Ingredients:

• ¼ cup maple syrup
• ½ cup brown sugar
• 1 cup flour
• ¾ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• 1 tsp pumpkin spice
• 2 eggs
• ¾ cup pumpkin puree
• 1/3 cup butter, softened
  

1. Preheat the oven to 325˚F and prepare a muffin pan, either by greasing it or by using silicone muffin cups.
2. Mix all the dry ingredients together (the flour, baking soda, baking powder, salt and spices). Set aside.
3. In a small bowl, beat together the eggs, maple syrup and pumpkin puree.
4. In a bigger bowl, cream butter and sugar, beating until light and fluffy. Add the pumpkin mixture and mix well.
5. Add the dry ingredients and blend until just combined.
6. Pour batter into your muffin pan and bake for 25 minutes.
7. Let cool for a few minutes. Sit by the window and enjoy with a cup of chai tea.
   

*Makes 12 small muffins or 9 bigger ones.

Extra tips:

• Just like for my Pumpkin Blondies, make sure to use pumpkin puree and not pumpkin pie filling. The latest already has spices and sugar mixed in and does not have the same texture.
  
• For a richer taste, make sure to use real maple syrup, and not just pancake syrup.
• Spend some time creaming the butter and sugar. The mixture should be pale in color, fluffy and light. This step can really make or break your recipe.
• When combining the dry ingredients with the wet, do not over mix. Mixing too much would turn the muffins into little rocks.
• Make extras, because everyone will want some.

If you end up trying this recipe, make sure to send me pictures and use the hashtag #teaandmascara.

Happy November!

Much love,
-TM-