Pumpkin Brown Butter Cupcakes Recipe – From T. Gold

It’s THAT time of year again… FALL!  I love Fall for the cool, crisp night air, the beautiful colors of the leaves in the trees and because it is time to bake all things pumpkin!

I found the following recipe in a cookbook that a friend of mine, Julie Hess, put together to help raise money for a trip to Japan to assist with the earthquake and tsunami relief efforts.  One of Julie’s dear friends, Tonya Gold, submitted this recipe for Julie’s cookbook.

I made this recipe and loved the results… A LOT!   So, I thought I’d share it:

Pumpkin Brown Butter Muffin

Pumpkin Brown Butter Muffin

PUMPKIN BROWN BUTTER CUPCAKES

From Tonya Gold

3/4C. Butter

Pumpkin Brown Butter Cupcakes

Pumpkin Brown Butter Cupcakes

1 2/3 C. Flour

2 tsp. Baking Powder

1 tsp. Salt

1/2 tsp. Cinnamon

1/4 tsp. nutmeg

1/8 tsp. Cloves

1 C. Canned Pumpkin

1 C. Brown Sugar, Packed

1/2 C. Sugar

2 Eggs

Preheat oven to 325°.  Grease and flour muffin tin.  Melt butter in saucepan over medium-low heat and swirl occasionally until golden brown, about 10 minutes.  Pour into bowl.  Add pumpkin, sugars and eggs and mix well.   Add flour, baking powder, salt and spices and mix until blended, but don’t over mix.   Fill tins 3/4 C. full and bake about 20 minutes or until toothpick comes out clean.  When cool, dip tops in brown butter icing (See recipe below).

BROWN BUTTER ICING

1/2 C. Butter

2 C. Powdered Sugar

2 tsp. Vanilla

2 Tbsp. Milk

Melt butter in saucepan over medium low heat until golden brown, about 10 minutes.  Remove from heat and add sugar, vanilla and milk and stir until smooth.  Add more milk if it seems too thick.

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