Ingredients
For the cupcakes:
• ½ cup (1 stick) unsalted butter (or vegan butter)
• 1 cup pumpkin puree (unsweetened)
• ⅓ cup maple syrup or honey
• 1 egg
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour (or gluten-free 1:1 blend)
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp salt
For the brown butter frosting:
• ¼ cup (4 tbsp) unsalted butter
• 2 cups powdered sugar (or erythritol)
• 1–2 tbsp milk or almond milk
• ½ tsp vanilla extract
• Pinch of salt
Instructions
- Brown the butter: In a saucepan over medium heat, melt butter. Cook 5–7 minutes, swirling often, until golden-brown and nutty-smelling. Pour into a heatproof bowl (including brown bits!). Cool 10–15 minutes.
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a large bowl, whisk together cooled brown butter, pumpkin, maple syrup, egg, and vanilla.
- Add flour, baking soda, cinnamon, nutmeg, ginger, and salt. Stir until just combined.
- Divide batter evenly into liners (about ¾ full).
- Bake 18–22 minutes, until a toothpick comes out clean.
- Let cool completely before frosting.
Make the frosting:
8. Brown the second batch of butter the same way. Let cool slightly (warm, not hot).
9. In a bowl, beat browned butter until creamy. Gradually add powdered sugar, then milk, vanilla, and salt. Whip until light and fluffy.
10. Pipe or spread frosting onto cooled cupcakes.
✨ The rich, caramelized notes of brown butter take these cupcakes from cozy to gourmet!
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 20 mins , Total Time : 50 mins , Servings : 12 cupcakes , Calories : 180 , Net Carbs: 24g , Fats: 9g , Protein: 2g