Happy Belated Thanksgiving!

Brown Butter Pumpkin Cupcakes

I know this is a little late, but maybe you're sick of all the pie and need another outlet for your pumpkin cravings. If so, I have the recipe for you. I'm not a huge fan of pumpkin myself, but they tasted good, and my taste testers we're approving, so it must be good. They were fairly simple to make, and although I really wanted to try the brown butter frosting the recipe suggested, the transportation logistics called for Betty again. Hopefully this recipe isn't too late for you to enjoy!

The usual suspects- flour, butter, eggs, sugar, brown sugar and pumpkin of course

Making the butter into a lovely golden brown

Next up, mix all the dry ingredients into a lovely white and brown combo

Checking in on the butter. It's getting closer

Next up, the eggs and sugars

And the ingredient of the day- pumpkin. I will admit that right about now, this smelled like baby food...

Mix it all together. This might have been the first recipe that didn't call for the mixer

Letting the butter cool slightly

Now mixing it all together

Starting to look like delicious batter

We're using the silicone baking cups this time so we can pop out these jr cakes nice and easy

Fill them and up and get into the oven!

This batter was on the thick side, so don't be worried

And they even frost themselves! Just kidding. But they look great

Ready for their close up

If it's not too late, here is the recipe:

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground gloves
1 cup canned pumpkin puree (not pie filling)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs

Preheat the oven to 325 degrees, and either grease muffin tins with butter and flour, or you can use silicone cups.

Over medium-low heat, melt butter in a saucepan. Swirl occasionally and cook until the butter is a golden brown. Remove from heat and pour into a bowl to stop the cooking.

In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together both sugars, eggs, pumpkin and brown butter. This might not want to mix nicely, but just keep whisking. Add the flour mix and whisk until just combined.

Fill the tins. Bake for 20 minutes, rotating after 10 minutes. Makes 18. Frost with Brown Butter frosting if serving immediately, otherwise, Betty Crocker Vanilla works just as good.