PUMPing It Up!

This is the 5th cupcake I've made along with Ingrid from 3 B's out of Martha's Cupcakes. First we made Cookies and Cream Mini Cheesecakes, then Black Forest Cupcakes, Orange Glazed Strawberry Jam Tea Cakes, Tres Leches Cupcakes and now Pumpkin Brown Butter Cupcakes!

These were my choice because I wanted something simple that didn't require making a frosting and I wanted something quick and seasonal. These filled the bill and I think Ingrid liked them too. At the last minute I decided not to make the brown butter glaze for these because I needed them to travel well and I didn't want the glaze melting in the heat of the car. It was 80 degrees here on Saturday.

So I made a couple changes, I omitted the sage, added pumpkin pie spice because I didn't have cloves, and added cinnamon chips and a sprinkling of cinnamon sugar to the top. These were so good. The recipe made 15 cupcakes and I gave a dozen of them away to a couple friends of mine that I met up with this past weekend. So Aaron, Mr. H and I each got one. They were rich and sweet, spicy and so moist. The pumpkin and the brown butter flavors were definitely apparent and the cinnamon chips added a nice sweetness and texture to the cupcakes.

I definitely plan on making these again using the original recipe with the brown butter glaze. I have posted both recipes below so you can make whichever version you prefer! You should definitely give these a try. Head on over to Ingrid's to check out her brown butter glazed version.

Pumpkin Brown Butter & Cinnamon Chip Cupcakes

• 3/4 cup unsalted butter
• 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 pumpkin pie spice
• 1 cup homemade pumpkin puree
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup cinnamon chips, plus more for sprinkling on top
• 2 tablespoons cinnamon sugar

Preheat oven to 325 degrees F. Place muffin liners in tin and set aside.

In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown. Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned bits behind; let cool.

Whisk together flour, baking powder, salt, cinnamon, nutmeg and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown butter mixture. Add the flour mixture, and whisk until just combined. Fold in cinnamon chips until evenly distributed. Top each cupcake with a few more cinnamon chips and sprinkle with cinnamon sugar (about 1/8 teaspoon per cupcake).

Divide the batter evenly among lined cups, filling each one 3/4 full. Bake, rotating tins halfway through, until a cake tester comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

To finish, dip top of each cupcake in icing (recipe follows), then turn over quickly and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Makes 15 cupcakes

Pumpkin Brown Butter Cupcakes from Martha's Cupcakes

• 3/4 cup unsalted butter
• 1 2/3 cups all-purpose flour
• 1/4 cup fresh sage leaves, cut into a chiffonade (optional)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1 cup canned pure pumpkin puree
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs

Preheat oven to 325 degrees F. Place muffin liners in tin or butter and flour and set aside.

In a saucepan, melt the butter over medium-low heat.Add the sage if desired, and continue to cook, swirling occasionally, until butter turns golden brown. Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned bits behind; let cool.

Whisk together flour, baking powder, salt, cinnamon, nutmeg and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown butter mixture. Add the flour mixture, and whisk until just combined.

Divide the batter evenly among lined cups, filling each one 3/4 full. Bake, rotating tins halfway through, until a cake tester comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

To finish, dip top of each cupcake in icing (recipe follows), then turn over quickly and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Makes 15 cupcakes

NOTE: Cupcakes can be stored overnight at room temperature, or frozen (unglazed) for up to 2 months, in airtight containers.

Brown Butter Icing

• 1/2 cup unsalted butter
• 2 cups sifted powdered sugar
• 2 teaspoons pure vanilla extract
• 2 tablespoons milk, plus more if needed

Melt butter in a small saucepan over medium heat, swirling pan occasionally, until nut-brown in color, about 10 minutes. Remove from heat, and pour butter into bow, leaving any burned sediment behind.

Add powdered sugar, vanilla, and 2 tablespoons milk to brown butter, stir til smooth. If necessary, add more milk (up to 2 more tablespoons) a little at a time, just until icing is spreadable. Use immediately.

Congratulations to #26- Christy from Christy's Kitchen Creations and #53- Tamilyn from Butter My Kitchen. They are the lucky winners of my giveaway! You'll both be receiving the McCormick Holiday Baking Pack and a bag of Hershey's Cinnamon Chips. Send me your address and I'll get them out to you as soon as I can.

What will you bake up with these goodies? Maybe these cupcakes? Inquiring minds want to know! Congrats ladies!