Brown Butter Pumpkin Pie Cupcakes
Ingredients
- 3/4 c unsalted butter at room temperature
- 1 2/3 c all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
- 1 c canned pumpkin pie filling
- 1 c lightly packed light brown sugar
- 1/4 c granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
Instructions
The Butter
- In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown
- Skim foam from top, and remove from heat.
- Pour into a bowl to stop the cooking, leaving any burned sediment behind.
- Let cool.
The Batter
- In one bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, and cloves
- In another larger bowl, whisk the pumpkin, sugars, eggs, vanilla extract, and brown butter.
- Add the flour mix in batches and whisk until just combined.
- Line a cupcake tray with liners and fill each cup 3/4 full.
- Bake at 325F for 10 minutes, rotate, then bake for another 9-10 minutes.
- Cool cupcakes completely before removing from tray.
- Ice the cupcakes with the salted caramel icing (I prefer a bag with a nice fat tip)
- For the drizzle, scoop some caramel into a sandwich bag and cut a TINY hole by snipping a bit of a corner off and go back and forth over the icing.
Notes
Cooking at sea level, I find that I need to add a bit more baking powder. I usually put in a heaping tsp and a regular level tsp.
Adapted from Two Peas & Their Pod