Season's Harvest Pumpkin Muffin recipe

Pumpkins are squash right? So these could suffice for one of your five-a-day veg requirements then I think... Made with real pumpkin (veg), browned butter (dairy), and brown sugar (energy kick starter for dealing with wild kids)-they are practically healthy.

I'm going with that.

Join me, let's bake.

Pumpkin Muffin Recipe

(these are so lovely)

1  1/2 sticks unsalted butter  (use real butter)

1 2/3 cups flour

2 tsp baking powder

1 tsp salt

1/2 tsp cinnamon & nutmeg

1/8 tsp cloves

15 oz  or 425g of pumpkin puree  

**If you need help making the puree, click here for my tutorial on how to bake a pumpkin.

1/2 cup dark brown sugar

1/2 cup light brown sugar

2 large room temp eggs laid by happy hens

Vanilla, cream cheese, or brown butter icing for the tops. 

In a saucepan, melt the butter over low-med heat for at least 10 minutes until it bubbles and turns brown. Keep stirring it as it gets hot to prevent scorching the bottom of the pan. Skim off the foam and pour this browned butter (yes it will be absolutely brown)- into a bowl until ready to use.

Pre heat oven to 325 F
Spray muffin tins generously with Pam cooking spray and dust with flour, tapping out the excess.

Combine all dry ingredients (but not the brown sugars) in a bowl and whisk.

In a mixing bowl, combine the rest of the  ingredients- pumpkin, sugars, eggs, and brown butter and turn on the mixer to med. Slowly add the dry ingredients continuously until combined.

Divide the batter among the muffin tin spots, and bake for 10 minutes. Set timer. TURN the pan 180 degrees and bake another ten minutes. TOTAL bake time= 20 minutes.

Take pan out and be SURE to set it on a wire rack to let it completely cool. If you try to pop the muffins out while hot they will fall apart. Yes I did.

Finish with a big dollop of icing, your choice. ;)

Baking these lil' babies makes the house smell divine as well.

Go on.

XO