Brown Butter Pumpkin Maple Muffins
Tender, fluffy pumpkin muffins made with brown butter and pure maple syrup.
Ingredients
- 1 stick unsalted butter
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 15 oz can pumpkin puree
- 3 large eggs at room temperature
- 1 cup golden brown sugar
- 2/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
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Preheat oven to 350° and place oven rack in top 3rd of oven. Line muffin tin with parchment liners.
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Cut butter into pats and add to small skillet. Heat over medium to medium low heat, stirring butter constantly. Remove from heat once butter starts to foam and butter is a light golden brown. Set aside to cool.
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In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
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In a larger bowl, stir together, pumpkin, eggs, brown sugar, maple syrup, and vanilla. Stir in dry ingredients, then stir in brown butter. Use a standard sized ice cream scoop to evenly dived muffin batter into muffin tin. Bake for about 25 minutes, until tops of muffins spring back when lightly touched.