American
Maple-Pepita Pumpkin Muffins
Tender pumpkin muffins sweetened with maple and brown sugar, warmly spiced without excess clove, and finished with salted pepitas for a crisp savory contrast.
12 servings · 18 minutes prep · 24 minutes cook
Ingredients
Pumpkin Batter
- 2 large eggs
- 1/2 cup packed dark brown sugar
- 1/3 cup pure maple syrup
- 1/2 cup neutral oil
- 1 1/4 cups unsweetened pumpkin purée
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon Diamond Crystal kosher salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Pepita Top
- 1/2 cup roasted salted pumpkin seeds
- 1 tablespoon granulated sugar
Directions
Prepare the Batter
- Heat the oven to 375°F / 190°C. Line a 12-cup muffin tin and lightly grease the papers. Whisk the eggs, brown sugar, and maple syrup vigorously for 45 seconds until slightly thickened.
- Whisk in the oil in a steady stream, then add the pumpkin purée and vanilla and whisk until no dark streaks remain.
Fold and Portion
- In a separate bowl combine the flour, baking powder and baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Fold into the pumpkin mixture only until evenly moistened.
- Divide the batter among the wells, about 81 g each. Mix the pepitas with the sugar and press a generous pinch onto each muffin.
Bake and Set
- Bake until the crowns are risen, the centers spring back, and a tester comes out without wet orange batter, 22 to 26 minutes. Rotate the pan once only if the oven browns unevenly.
- Cool in the pan for 5 minutes, then transfer to a wire rack for at least 15 minutes. Cool completely before storing so condensation does not soften the seeds.
