Wednesday, October 13, 2010
Pumpkin Brown Butter & Cinnamon Chip Muffins-adapted from Lick the Bowl Good
1 stick of butter
1 2/3 cups flour(wheat and ap)
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp pumpkin pie spice
1 cup pumpkin puree(not pie filling)
1 cup brown sugar(pretty sure I cut this back, but can't remember how much!)
1/2 cup sugar(think I cut this one down too)
1/2 cup applesauce
2 large eggs
1 cup cinnamon chips, plus some for the top
Preheat oven to 325. Line or grease muffin tins.
In a saucepan, melt butter. Continue to cook swirling occasionally, until butter turns a golden brown. Skim foam from top and remove from heat. Pour into a bowl to stop cooking, leaving burned bits aside. let cool.
Whisk together dry ingredients except sugars. In another bowl whisk together sugars, egg, pumpkin, and brown butter. Whisk pumpkin mix into dry ingredients until just combined. Fold in chips until well distributed.
Scoop batter into muffin tins and top with a few more chips. Bake for about 20 minutes, rotating the pans half way through cooking time. Cool completely on wire rack before removing.
**These were so phenominally good! These best muffin I have ever tasted even if the sugar and butter were cut back! They were moist and tasty. I couldn't get enough of these! I really want to make them again too. Q loved the chips...he dug them out and left the muffin. I let my sister have one, she ate one bite then someone else decided to try it, must have been good because it was gone!