Cozy Pumpkin Maple Muffins for a Perfect Winter Morning

Join Jennifer Garner in this delightful episode of #PretendCookingShow as she prepares Pumpkin Maple Muffins that are perfect for a cozy Saturday morning with your little ones. In collaboration with Alison Roman & NYT Cooking, learn the secrets to making these light, not-too-sweet muffins that hit just the right spot. Follow along with the easy-to-follow recipe, complete with ingredients like pumpkin puree, butter, and maple syrup. Get ready to indulge in the warm flavors of cinnamon, ginger, turmeric, and nutmeg. Baked to perfection, these muffins are guaranteed to make your mornings extra special. Watch now and let the mouthwatering aromas fill your kitchen with joy! #PumpkinMapleMuffins #CozyBaking"Show more

Ingredients:
- ½ cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1¼ tsp kosher salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground turmeric
- ¼ tsp ground nutmeg
- 1½ cups pumpkin puree (about 1 15oz can)
- 3 large eggs
- 1 cup light brown sugar
- ⅔ cup maple syrup

Directions:
1. Heat oven to 350℉.
2. Spray muffin molds with nonstick spray or line them with paper liners.
3. Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, ~5 mins. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
4. In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
5. In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
6. Divide amount prepared muffin tins and bake until tops are puffed and spring back slightly when pressed, ~20-25 minutes.

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