Chef’s Thanksgiving Recipe: Sugar Pie Pumpkin Maple Muffins

Chef’s Thanksgiving Recipe: Sugar Pie Pumpkin Maple Muffins

Pumpkin spice and everything nice! Thanksgiving is just around the corner, and why not add in a new recipe for friends and family to enjoy! This season, Portola Hotel & Spa Executive Chef Danny Abbruzzese is sharing a family favorite, Sugar Pie Pumpkin Maple Muffins. So, preheat that oven, break out the muffin pan and let the holiday baking begin!

Sugar Pie Pumpkin Maple Muffins

Serves 8
Preheat oven to 350 degrees.

¾ cup pure maple syrup
½ tsp. salt
¼ cup canola oil
1 egg
1 cup sugar pumpkin puree
1 ½ cup all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. ground cloves
½ tsp. ginger
½ tsp. nutmeg
½ cup pumpkin seeds

Pumpkin Prep:
Clean and quarter medium sugar pie pumpkin, reserving the seeds. Season pumpkin wedges with salt and pepper and place on sheet pan. Roast for 30-to 40 minutes, until fork tender. Season seeds with salt and toast on sheet pan for 10-12 minutes, until slightly brown.

Muffin Mix:
Stir syrup, salt, and oil together. Whisk in egg until thoroughly blended. Add pumpkin and stir to combine. Add flour, baking soda, baking powder, and all spices to bowl. Stir the dry ingredients together and then blend into the pumpkin-syrup mixture until just combined.

Fill the muffin cups ¾ full and bake in preheated 350 degree oven for 24-26 minutes or until firm and a toothpick comes out clean. Let cool in pan for 5 minutes and then remove muffins on to a wire rack. Top muffins with frosting (see recipe below) and garnish with toasted pumpkin seeds.

Frosting:
1/2 cup unsalted butter, softened
½ cup cream cheese
¾ tsp. vanilla
1 1/2 cup powdered sugar

Beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes until smooth and creamy, scraping bowl occasionally during mixing. Stir in vanilla, then powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.

*Some of these muffins were topped with red velvet cake crumbs and caramel bits.

Pastry Chef Marcos with fresh baked muffins!

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