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