Farmers Market Pumkin Muffin

Pumpkin muffin recipe from the Saratoga Farmer's Market

  • ½ cup (1 stick) unsalted butter
  • 2 cups Einkorn flour 
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1¼ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground turmeric
  • 1½ cups pumpkin purée (about 1 15-ounce can)
  • 3 large eggs
  • ½ cup light brown sugar/coconut sugar 
  • ⅓ cup maple syrup

Preparation

  1. Heat oven to 350 degrees and spray muffin molds with nonstick spray or line them with paper liners.
  2. 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.
  3. In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
  4. In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
  5. Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.

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