Pumpkin Muffins and Maple Butter
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Serves: makes about 3 dozen muffins
 
Ingredients

  • FOR THE MAPLE BUTTER
  • ¾ cup unsalted butter
  • 1 cup sugar
  • ¼ cup water
  • 3-4 tablespoons pumpkin puree
  • 1-2 tablespoons maple syrup
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
    FOR THE MUFFINS
  • 2½ cups flour
  • 1 cup whole wheat flour
  • 2 cups granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 2 teaspoons cinnamon
  • 1 cup oil
  • 4 eggs
  • ⅔ cup water
  • 2 cups pumpkin
  • chopped pecans (optional)
Preparation Instructions
  1. Start with making the maple butter so it can cool a bit before you use it.
  2. Melt butter in a skillet over low heat.
  3. Stir in remaining ingredients, whisking until smooth and sugar dissolves.
  4. To make the muffins preheat the oven to 350ยบ. Spray a muffin tin with cooking spray or line with paper cups.
  5. In a large mixing bowl or the bowl of a stand mixer combine, both flours, sugar, baking soda, salt and cinnamon, stir to combine.
  6. Mix in the oil, water, eggs and pumpkin and stir, scraping down the sides until smooth.
  7. Add the nuts if you want to.
  8. Scoop the batter into each muffin tin so they are about ¾ of the way full. Spoon about a tablespoon worth of the maple butter into the center of each muffin, pressing it into the batter a little as you scoop it in.
  9. Bake about 18 minutes. Allow to cool for a few minutes in the tray, then run a knife around the edges and remove from tray to cool or to eat.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/pumpkin-muffins-and-maple-butter/