Pumpkin and Browned Butter Muffins

These pumpkin muffins were awesome..there is just no other way to describe them. The pumpkin and browned butter worked together to add a beautiful color and an amazingly rich flavor. The ingredients list is long but it is easy to put together.

These are perfect for a breakfast, brunch, or snack. Moist, dense and spicy; pumpkin muffins are autumn in a hand-held package.

Next week is PUMPKIN WEEK on Baking Delights! If you ever wondered:

• How to turn a whole pumpkin into a pie
• Which pumpkins can be used for cooking
• What can I make besides pie with pumpkin..
• How can I use the seeds?

As well as some awesome recipes, including something special I am developing as we speak…well you will definitely want to check back. Between now and then, though, here is a pumpkin recipe to whet your appetite!

Yes..these really were that rich color!  If you would rather a bread than muffins try this Pumpkin Pecan Quick Bread.

Pumpkin Browned Butter Muffins

• 1 cup sugar
• 1 cup brown sugar
• 2/3 cup butter
• 3 eggs
• 2 cups  pumpkin puree (homemade is best but canned will work..not pre -prepared pie filling)
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon ground chipotle, optional (but awesome)
• 2 tablespoons finely minced candied ginger, optional
• 1 teaspoon salt
• 1 cup chopped nuts, optional
• Cinnamon and sugar mixture for sprinkling the tops

1. Preheat oven to 400F
2. Melt butter over medium heat, stirring constantly. Stir until it reaches a golden brown color – remove from heat and set aside to cool
3. Place silicon muffin cups in muffin pan or grease muffin tins lightly
4. Mix dry ingredients and set aside
5. Beat sugars and eggs until light and fluffy
6. Slowly add cooled browned butter
7. Beat in pumpkin puree
8. Stir in dry ingredients until well blended
9. Quickly stir in nuts and candied ginger
10. Spoon into muffin cups and sprinkle tops with cinnamon and sugar
11. Bake for 20 minutes or until done
12. Cool slightly before removing from the pan

Makes 12-16 depending on size

images:marye audet