Pumpkin Muffins

It’s fall!  The leaves are changing, I had to get my coats out of storage, good tomatoes are long gone, and I’ve been eating figs like it’s my job.  Pumpkin muffins are clearly the next step!

Pumpkin muffin and whiskey – perfect for a rainy day

Last week, my friend Phoebe and I had a great morning baking and eating these.  We ate them straight from the oven, so they were still warm, and the apricot chunks were melted and jammy.  The almonds on top added a nice nutty element and a bit of crunch to the super smooth and moist muffin below.

This nutmeg comes with a mini grater inside the jar! Love

If I were you, I would think twice about serving them to French people.  More for you and your pumpkin-appreciating taste buds!

Pumpkin Muffins
inspired by these


a small handful of apricots, cut into small chunks
enough whiskey to cover the apricots
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
one whole nutmeg, grated for 30 seconds
10 twists of black pepper
1 tbsp peeled and grated fresh ginger
1/2 tsp salt
1 stick unsalted butter, browned and cooled
3/4 cup packed brown sugar
3/4 cup pumpkin (if you are using canned, not pumpkin pie filling)
2 tbsp mascarpone cheese
1/4 cup cream
2 eggs
1 tsp vanilla extract
1/4 cup sliced almonds


Preheat oven to 400°F (200°C).

Prepare muffin tin with papers or butter if necessary.

Place apricots in a bowl with the whiskey and microwave for a minute.  Let them sit for at least 5 minutes.

Whisk together flour, baking powder, baking soda, nutmeg, black pepper and salt in a large bowl.

In a separate bowl, whisk together butter, brown sugar, pumpkin, mascarpone cheese, eggs, and vanilla.

Add to the dry ingredients and stir until just combined.

Drain the apricots (save the whiskey and drink it!) and add them to the batter.

Divide the batter among the muffin cups and sprinkle each muffin with sliced almonds. Bake approximately 20 minutes or until tops are lightly browned and a toothpick inserted into the center comes out clean.