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pumpkin brown sugar cupcakes

(3 RATINGS)
640 Pinches 15 Photos
knichols5895 avatar
Thousand Oaks, CA
Updated on Aug 22, 2017

These cupcakes are a perfect autumn treat! They have just the right amount of real pumpkin flavor topped with a savory brown-butter glaze.

Blue Ribbon Recipe

Your kitchen will smell heavenly while these are baking. The cupcakes are dense, rich and full of spices. The cupcake itself tastes like autumn, but the glaze is what makes the recipe. It's really rich and, thanks to the browned butter, has a wonderful buttery flavor. This glaze isn't typical - it's really thick and the perfect topping for this fall treat.

— The Test Kitchen
prep time 25 Min
cook time 20 Min
method ---
yield 12-14 serving(s)

Ingredients

  • 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 nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup canned pumpkin puree (not pie filling)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • GLAZE
  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons milk

How To Make pumpkin brown sugar cupcakes

  • Butter melting in a saucepan.
    Step 1
    Preheat oven to 325 degrees. In a saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color.
  • Melted butter in a bowl.
    Step 2
    Drain the butter into a small bowl (leaving the foam on top behind) to let cool.
  • Dry ingredients whisked together.
    Step 3
    Whisk together flour, baking powder, cinnamon, salt, cloves, and nutmeg.
  • Wet ingredients mixed in a bowl.
    Step 4
    In another bowl, whisk the sugars, eggs, butter, and pumpkin puree.
  • Combining wet and dry ingredients together.
    Step 5
    Whisk in the flour mixture until combined.
  • Dividing batter into cupcake tins.
    Step 6
    Divide the batter evenly among paper-lined cups, filling each 3/4 full.
  • Baked cupcakes.
    Step 7
    Bake until a cake tester inserted in the cupcakes comes out clean. This should take about 20 minutes.
  • Cupcakes cooling on a wire rack.
    Step 8
    Transfer cupcakes to wire racks to cool completely before glazing them.
  • Butter for icing melting in a saucepan.
    Step 9
    To make the icing, melt the butter in a small saucepan over medium heat until brown in color. This might take about 10 minutes.
  • Butter poured into a stainless steel bowl.
    Step 10
    Remove from heat and pour the butter into a bowl.
  • Adding powdered sugar, vanilla, and milk to the butter.
    Step 11
    Stir in the powdered sugar, vanilla, and 2 tablespoons of milk to the butter until smooth. You can add more milk by tablespoons if necessary. Use immediately or else it hardens!
  • Spooning glaze over cupcakes.
    Step 12
    To finish, spoon about 1 tablespoon of glaze over each cupcake. It's okay if it drips down the sides!
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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