I feel like my window to post pumpkin recipes is quickly coming to a close. So now I have no choice but to share all of the remaining pumpkin recipes that I have saved in my drafts folder. If you are like me, you will continue to bake with pumpkin throughout the year. Last year I even posted a few recipes in February- sorry but they were too good not to share! But since everyone will be talking about Christmas baking next week, I figured I would share the last of my pumpkin recipes here and now.
You have to save the best for last, right? Well these Brown Butter Pumpkin Cupcakes are my very favorite pumpkin recipe from this fall. That is saying a lot too- I made a lot of pumpkin recipes! Anyways, these cupcakes are everything pumpkin cupcakes should be- packed with sweet pumpkin flavor and warm fall spices. After making several batches of sub-par pumpkin cupcakes, I am so glad that I came across this recipe. I should have known that brown butter would take regular pumpkin cupcakes to a whole different level. I paired them with my favorite cream cheese frosting because pumpkin + cream cheese is such a great combination. And I even topped a few of with with these Edible Acorns, because I just couldn’t resist!
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 cup light brown sugar
- 1 cup granulated sugar
- 4 large eggs, lightly beaten
- 1 can (15 oz.) pumpkin puree
- 10 oz. cream cheese, chilled
- 6½ tbsp. unsalted butter, at room temperature
- 3¼ cups powdered sugar
- 4 tsp vanilla extract
- Preheat the oven to 350 degrees F. Line two muffin pans with paper liners and set aside.
- Add the butter a medium-sized skillet set over medium heat. Allow the butter to melt completely. Continue to cook, whisking constantly, until the butter turns brown in color. Once brown, turn off the heat and continue to whisk for another minute. Allow to cool completely.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground ginger and ground nutmeg. In another large bowl, whisk together the brown sugar, granulated sugar, eggs and cooled butter. Add the pumpkin puree and continue to whisk until combined. Slowly add the dry ingredients to the wet ingredients. Whisk until smooth and fully incorporated.
- Divide the batter between the prepared muffin cups, filling each cup about ⅔ full. Bake for about 20 minutes or until an inserted toothpick comes out clean. Allow to cool for a few minutes before transferring to a wire rack to cool completely.
- For the frosting:
- Add the cream cheese and butter to the bowl of an electric mixer. Beat until light and creamy, about 3-4 minutes. Add the powdered sugar and mix on low speed until incorporated. Increase the speed of the mixer and beat for another 2-3 minutes on high speed. Add the vanilla extract.
- Frost fully cooled cupcakes.
Source: Cupcake recipe from Martha Stewart’s Cupcakes, Frosting recipe from Annie’s Eats