Pumpkin Muffins with Brown Butter Glaze

Happy Halloween!!!

I snuck in by the skin of my teeth on this one.  I couldn’t really use this skull plate on November 1st.  That’d be a bit odd, right?  So the procrastinator in me just waited until Halloween night.

Speaking of Halloween night, I thought about watching episodes of American Horror Story tonight.  But that show is just too scary to watch at night!  I can only watch it at high noon!!  Oh oh oh….and Dylan McDermott…so hot!! Can you believe he’s 50!?!?! Ridiculous!

I couldn’t decide whether these should be pumpkin muffins or pumpkin cupcakes.  The glaze versus frosting seemed like muffins to me.  I took them to my parents’ house on Sunday.  My sister-in-law said if you eat one before noon, call them muffins.  And if you eat one after lunch time, call them cupcakes.  She’s a smartie!  And after both of my brothers asked if they could eat them before lunch, I went with muffins.  :)

Pumpkin Muffins with Brown Butter Glaze

Recipe from Bake Me Blush

Yields 15 muffins


For the muffins:

1 1/2 sticks unsalted butter at room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup canned pumpkin puree
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs

For the glaze:

1/2 stick unsalted butter
1 cup sifted powdered sugar
1 teaspoon vanilla extract
1-2 tablespoon milk


To make the muffins:

Preheat oven to 325 degrees.  Spray muffin tins with non-stick spray.  Dust with flour.  Tap off the excess.  Set tins aside.

In a small saucepan, melt your butter over medium-low heat.  Stir occasionally until your butter turns golden brown.  Skim the foam from top if needed.  Pour the melted brown butter into a bowl to stop the cooking and allow it to cool.

In a bowl, whisk together your flour, baking powder, salt, cinnamon, nutmeg, and cloves.

In another bowl, whisk together your pumpkin, light brown sugar, granulated sugar, eggs, and melted brown butter.

Add your flour mixture to the wet ingredients.  Whisk until just combined.

Divide batter among your muffin tins.  Bake your muffins for 10 minutes.  Rotate your pans.  Bake your muffins another 10 minutes, until a toothpick inserted in center comes out clean.

Place your muffins on a wire rack while you immediately make the glaze.

To make the glaze:

In a small saucepan, melt your butter over medium heat.  Stir occasionally, until golden brown in color.  Remove melted butter from heat and pour into a bowl.

Add powdered sugar, vanilla, and 1 tablespoon milked to your browned butter.  Stir until smooth.  Add another tablespoon milk if necessary.  You want a thin enough consistency that you can dip the muffins into the glaze.

Immediately dip the top of each muffin into the glaze while the muffins are still warm.  Let the glaze set before serving.