Brown Butter Pumpkin Muffins

This recipe is originally from the Sweet Enough: A Dessert Cookbook by Alison Roman. We traded out the maple syrup and used our Pure Cane Syrup instead. It is a great recipe! 

Ingredients 

1 1/2 sticks unsalted buttere
2 tbsp freshly grated ginger or 1 1/2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 3/4 cup all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
1 (15oz) can unsweetened pumpkin puree
2 large eggs
1 cup Blackberry Patch Pure Cane Syrup
3/4 cup light brown sugar

Instructions

1. Preheat oven to 375 degrees. Line 12 cups of a muffin tin with liners. 

2. In a medium pot, melt the butter over medium-high heat and cook, swirling occassionally until the butter is browned, foamy and smells like popcorn, 5-7 minutes. Remove from the heat and stir in teh ginger, cinnamon and nutmeg. 

3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. 

4. In a large bowl, whisk the pumpkin puree, eggs, maple syrup, and a brown sugar until combined. Slowly whisk in the flour mixture until nearly no lumps remain, followed immediately by the browned butter mixture, whisking until no lumps remain (the batter should be smooth and thick, but do not overmix). This is important - ours sank a little bit in the middle after baking - we think because we overmixed. 

5. Pour into the prepared cake pan(s) or loaf pan, smoothing the top. Or divide among the muffin cups. Bake until golden brown on top, 20-25 minutes for muffins. Let cook entirely before frosting. 

6. We lightly frosted with a cream cheese frosting with a little bit of cane syrup mixed in. 

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