Maple Pumpkin Muffins

It's decorative gourd season, motherfuckers...*

This recipe comes from the New York Times Cooking (https://cooking.nytimes.com/recipes/1018354-pumpkin-maple-muffins?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=52). I have not altered it. No frills, very festive, very seasonal, very easy to eat them all. Brown butter is the shit. This makes 12 good sized muffins.

Ingredients:

1/2 cup / 115g unsalted butter

2 US cups / 280g plain flour

2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground turmeric

1/4 tsp ground nutmeg

1 1/2 cups / 355g tinned pumpkin puree (c. 1 can)

3 large eggs

1 cup / 200g light brown sugar

2/3 cup / 150ml maple syrup/200g

You can also use honey, or part honey part syrup.

Instructions:

Brown the butter: In a small saucepan, melt the butter over medium heat. Continue to let it foam and bubble, keeping an eye on it, until it starts to smell nutty and there are visible brown milk solids on the bottom of the pan, remove from heat while you make the muffins.

Preheat the oven to 350˚F / 180˚C, and line a muffin tin with muffin/cupcake/whatever liners.

In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.

In a larger bowl, whisk together the pumpkin, eggs, brown sugar and maple syrup until smooth.

Whisk they dry ingredients into the pumpkin mixture, then whisk in the brown butter.

Divide the batter into the prepared muffin tin and bake until the tops are puffed and a toothpick inserted into the centre of each muffin comes out clean, c.20-25 minutes.

Allow to cool in the muffin tin for about an hour, then try to pace yourself.

*https://www.mcsweeneys.net/articles/its-decorative-gourd-season-motherfuckers