Pumpkin Muffins with Brown Butter Glaze
 
 
Author:
Recipe type: Breakfast
Ingredients
Pumpkin Muffins
  • 1-3/4 cups pumpkin puree
  • 4 eggs
  • ½ cup canola oil
  • ½ cup coconut oil
  • 1 cup white sugar
  • ⅛ cup honey
  • 3-1/2 cups flour
  • 2 tsp baking soda
  • 2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground ginger
Brown Butter Glaze
  • 3 tbsp butter
  • 2 tsp vanilla extract
  • 1 cup powdered sugar
  • 2 tbsp skim milk
Directions
To make your muffins:
  1. Preheat oven to 350. Line two muffin tins with cupcake wrappers and set aside.
  2. In a large bowl, whisk together pumpkin puree, eggs, oil, water, sugar, and honey until well mixed.
  3. In a separate bowl, stir together dry ingredients.
  4. Slowly stir dry ingredients into your wet pumpkin mixture, until all ingredients are thoroughly combined.
  5. Divide muffin batter between the two muffin tins, about ¼ cup batter per cupcake liner - the cups should be about ⅔ full.
  6. Bake for approximately 25 minutes, or until tops are high/puffy and a toothpick inserted into the centers of your muffins come out clean.
  7. Set muffins aside to cool.
To make your brown butter glaze:
  1. Add the butter to a small saucepan over medium heat.
  2. Whisk and swirl your pan constantly until the butter begins to bubble.
  3. As soon as your butter is becomes deep amber color and brown bits start to appear in the bottom of the pan, remove it from the heat. (Your brown butter should smell kind of nutty/toffee-ish.)
  4. Pour the brown butter into a bowl and whisk in the powdered sugar and vanilla extract. If the mixture is too thick to drizzle, whisk in the milk.
  5. Spoon glaze over your muffins once they are cooled.
  6. Enjoy!
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2014/11/pumpkin-muffins-with-brown-butter-glaze.html