Ginger Pumpkin Muffins with Salted Maple Butter.

Recipe adapted from Bon Appetit’s “Pumpkin Bread with Salted Maple Butter” by Molly Baz.

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Makes: 1 dozen
Time: 45 minutes

Ingredients:

Muffins:

2 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

2 large eggs

1 15 ounce can pumpkin puree

1 tablespoon plus 1 teaspoon finely grated ginger

1 1/2 cups plus 1 tablespoon sugar

1 cup olive oil

1/2 cup raw pumpkin seeds

Maple Butter:

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1/4 cup pure maple syrup

3/4 teaspoon sea salt

Instructions:

1.   Preheat oven to 300° Convection Mode. Line a muffin tin with liners. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and cloves.

2. Whisk eggs, pumpkin puree, ginger, and 1 1/2 cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogenous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.

3. Transfer batter to prepared muffin tin. Scatter pumpkin seeds on the top of each of the muffins. Sprinkle the tops with the remaining 1 tablespoon sugar. Bake muffins for 24-28 minutes until a tester comes out clean.

4. Let cool slightly, then remove from tin and let fully cool on a wire rack.

5. For the maple butter: Whisk butter in a large bowl, scraping down the sides, until light and fluffy, 5-6 minutes. Add maple syrup and 3/4 teaspoon sea salt. Beat, scraping down the sides of the bowl once more, just until incorporated.

Steam Oven: Preheat your steam oven to 325° Convection Humid Mode and bake for 24-28 minutes.