Brown Butter Pumpkin Muffins
Basic Information
- Servings: 12
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 14.62
- Health score: 5.00
- Weight Watcher points: 25.00
Summary
The recipe Brown Butter Pumpkin Muffins can be made in roughly 45 minutes. One portion of this dish contains around 9g of protein, 25g of fat, and a total of 610 calories. This recipe serves 12. For $1.25 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. Only a few people really liked this breakfast. If you have eggs, baking powder, vanilla, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 30%, this dish is not so super. Similar recipes are Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze, Brown Butter Pumpkin Muffins, and Brown Butter Pumpkin Orange Muffins.
Ingredients
cashews0.5 cup
flour0.5 cup
brown sugar0.75 cup
oats0.25
butter5 tablespoons
muffin12 servings- butter1 cup
sugar1.25 cups
vanilla1.5 teaspoons
pumpkin puree15 ounces
eggs2- flour1.5 cups
baking powder1 teaspoon- baking soda0.5 teaspoon
ground ginger1 teaspoon
ground cinnamon1.5 teaspoons
kosher salt0.5 teaspoon
nutmeg12 servings
Instructions
Step 1
Start with the streusel topping by placing the cashews, flour, brown sugar, and oats in a food processor. Blend until combined, then add the butter and blend again until the mixture becomes crumbly. (If you do not have a food processor, whisk the dry ingredients together in a bowl, then stir in the butter until the mixture forms crumbs.) Set into the refrigerator to chill.
Step 2
Spray a muffin tin with baking spray and set aside.
Step 3
Set the butter into a small pan over medium heat and warm until all of the butter has melted, and it begins to crackle and pop, turn brown, and milk solids separate and float to the bottom of the pan, approximately 5-7 minutes.
Step 4
Remove from heat and set aside to cool slightly.
Step 5
In the bowl of an electric mixer, beat the sugar, vanilla, pumpkin puree and eggs until smooth. As the wet ingredients mix together, whisk the flour, baking powder, baking soda, ginger, cinnamon and salt together in a separate bowl.
Step 6
Add to the wet ingredients and mix until just combined.
Step 7
Scoop batter into the muffin tin, filling each cup about 3/4 of the way.
Step 8
Sprinkle about 2-3 tablespoons of the chilled streusel topping over each one, pressing the crumbles lightly into the batter if they fall off. Grate fresh nutmeg over each muffin cup, then bake in a preheated oven at 350 degrees for 25-30 minutes. Rotate the baking sheet halfway through baking.
Step 9
Remove from oven and allow to cool a few minutes before removing from the tin.
Categories
Dish Types: morning meal, brunch, breakfast