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  • Writer's pictureSusie Csorsz Brown

Pumpkin Muffins with Salted Brown Butter Glaze

Is there anything better than muffins for a nice breakfast surprise? Not only are the easy to throw together, but they also start the day off with a beautiful smell in the kitchen. The best way to surprise your family is with these pumpkin muffins. Good for them (whole grain! fiber! Yummy flavor!) and great tasting, I promise you they will be very happy to sit down and gobble these goodies up.

If you opt to skip the glaze - though I hope you don't - you can sprinkle the chopped pecans on the batter before baking, too.

Pumpkin Muffins with Salted Brown Butter Glaze

yield: 15 - 18 muffins


For the Muffins:

14 ounces all-purpose flour (2 1/2 cups; 338g) Feel free to sub half whole grain flour

1 1/2 teaspoon baking powder

1 teaspoon salt

1 1/2 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon ground allspice

3/4 teaspoon ground nutmeg or mace

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

3 large eggs

15 ounces pumpkin or butternut squash purée, canned or homemade

8 ounces neutral oil, such as vegetable or canola oil (1 cup; 260g)

4 ounces (1/2 cup; 115g) granulated sugar

4 ounces (1/2 cup; 115g) light brown sugar

3 ounces milk, any fat percentage (1/3 cup)

2 teaspoon vanilla extract

For the Glaze:

2 ounces (1/2 cup; 60g) powdered sugar, sifted

pinch of salt

1/8 teaspoon ground cinnamon

1 ounce (2 tablespoons; 30g) unsalted butter

1/2 ounce milk, any fat percentage (1 tablespoon; 15g)

1/4 teaspoon vanilla extract

1/4 cup pecans, toasted, coarsely chopped


1. For the Muffins: Grease a 12-cup muffin pan. You can, of course, use muffin liners, too, if you prefer. Adjust oven rack to lower-middle position and preheat to 350°F (177°C).

2. In a medium bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, baking soda, allspice, nutmeg or mace, cloves, and ginger until well combined.

3. In a large bowl, whisk together eggs, pumpkin/squash purée, oil, granulated sugar, brown sugar, milk, and vanilla until thoroughly combined and sugars are dissolved, about 1 minute.

4. Add flour mixture to egg mixture. Whisk just until incorporated and no dry flour remains, about 1 minute.

5. Using a medium cookie scoop, or a spoon, fill each of the muffin cups 3/4 full. I like my muffins to be nice and well-domed. If you prefer smaller muffins, please use less in each cup. Slide the muffin tins into the oven. If you've had to use more than one pan of muffins, please be sure to rotate them halfway through the baking time to ensure even baking.

5. Bake until muffins are domed and golden brown, about 25 to 28 minutes.

6. Once baked, remove the tins from the oven, and let cool on a trivet for 5 minutes. Then remove the muffins from the pans, and allow to cool on a rack while you make the glaze.

7. For the Glaze: In a heatproof small bowl, combine powdered sugar, salt, and cinnamon. Add milk and vanilla. Stir until well combined; set aside while you brown the butter.

8. In a small stainless steel pan, melt butter over medium-low heat. Increase heat to medium and simmer, stirring with a heat-resistant spatula while butter hisses and pops. Continue cooking and stirring until foaming subsides, scraping up brown bits that form on bottom, and butter is golden yellow and milk solids are chestnut brown in color, about 5 minutes. Remove from heat.

9. Add the brown butter, along with all the brown bits, to powdered sugar mixture and whisk until smooth. You should have 3 ounces (about 1/3 cup; 80g) of glaze.

10. Slowly drizzle glaze evenly over top of the muffins. Allow glaze to set for for a couple of minutes, then sprinkle the tops of each with some chopped pecans.


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