There is a chill in the air, the wind is twirling the first fallen leaves around and it is definitely a day for a jacket and scarf.
To celebrate the new season, I made cupcakes, because every celebration is better with cupcakes.
And not just any cupcakes, pumpkin cupcakes with delicious brown butter icing smeared over top, because nothing says fall like pumpkin... and sugar!
I adapted this recipe from Shutterbean.com, Tracy made this as a cake but since I was bringing this to co-workers I decided cupcakes were a better route.
Pumpkin Cupcakes with Brown Butter Frosting - slightly adapted from Shutterbean
For the cupcakes:
8 tbsp (1 stick) unsalted butter at room temperature
1 2/3 cups all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups sugar
2 lrg eggs
1 cup pumpkin puree
1/2 cup warm milk
|Good things come from these ingredient|
Preheat oven to 350F. Line cupcake tins with liners, set aside.
In a large bowl sift together flour, cinnamon, nutmeg, allspice, salt, baking powder and baking soda.
|time to scoop|
|smells like fall|
4 tbsp salted butter
1 cup sifted confectioner's/icing sugar
1 tsp pure vanilla extract
1 to 2 tbsp milk
|brown butter icing for breakfast|
In a small saucepan, melt butter over medium-high heat until nut-brown in colour, about 10 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind.
Add sugar, vanilla and 1 tbsp milk, stir until smooth. If icing is too thick, add the remaining tbsp of milk, a little at a time, until consistencey is spreadable. Let cool 5 minutes. Use immediately.