Inspired by a recipe by Alison Roman from Cooking NY Times
Time: 50 min
Servings: 12 muffins



  • ½ cup/114 grams unsalted butter
  • 1 cup/145 grams all-purpose flour
  • 1 cup/140 grams whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ¼ teaspoons Himalayan Pink Salt
  • 4 teaspoons A Spice Affair Pumpkin Spice
  • 1 ½ cups/355 grams of pumpkin puree, homemade
  • 3 large eggs
  • 1 cup/200 grams of brown sugar
  • ⅔ cup/150 millilitres maple syrup


For serving

Pumpkin seeds



  1. Preheat oven to 350 F/180 C. Butter the muffin tins.
  2. In a small saucepan, heat the butter over medium heat for about 5 minutes. Stir and scrape occasionally, until the butter begins to brown. Remove from heat and set aside.
  3. In a medium bowl, combine the two flours, baking powder, baking soda, salt, A Spice Affair Pumpkin Spice.
  4. In a large bowl, whisk together pumpkin puree, eggs, brown sugar and maple syrup until well blended. Whisk in dry ingredients, then browned butter.
  5. Divide between the buttered muffin tins and bake for 20-25 minutes until the tops are puffed.
  6. Sprinkle with pumpkin seeds before serving.


PRO TIP: they are good when you press them down and they spring back slightly.


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