Pumpkin Muffins with Brown Butter Glaze

Y'all, I don't wait for the leaves to fall and the air to turn crisp before I start making pumpkin goodies.  In fact, I started making pumpkin whoopie pies weeks ago.  Because you know what?  People are like me and they eat the stuff up no matter what the thermometer says.  It's delicious, so why wait?  I mean, unless you're waiting for your pumpkins to grow and ripen on the vine of course.  Otherwise grab a giant can of Libby's Pumpkin Purée and join me!

*These muffins are super moist, taste like pumpkin pie, and are great with or without glaze.  You can store them for a few days in a container (if they last that long!) and are perfect heated up in the microwave for just a few seconds.

Pumpkin Muffins
adapted from King Arthur Flour
makes approx. 24 large standard muffins

-1 c. canola oil
-6 eggs
-3 c. granulated sugar
-3 c. pumpkin purée
-1 Tbsp. pumpkin pie spice
-2 1/2 tsp. salt
-1 Tbsp. baking powder
-3 3/4 c. all purpose flour

Preheat oven to 350º.  Line muffin tins with tulip parchment cups if you have them, I ordered mine on Amazon, but I've also found them at Krogers.  Otherwise, use standard cupcake liners.  If you do, the recipe will make more than 24-feel free to cut the recipe in half!

Beat together oil, eggs, sugar, pumpkin, pumpkin pie spice, salt, & baking powder until smooth.  Slowly add flour and mix until flour is just blended in and no flour streaks remain.

For standard muffin liner, fill 3/4 full.  If you're using tulip cups like mine, fill to the top of muffin pan-the tulip cups support the extra rise.

Bake standard muffins for 20-25 minutes; ones in tulip cups 25-30 minutes.  Toothpick should come out clean.

As muffins cool slightly make your glaze...

Brown Butter Cinnamon Glaze
adapted from Martha Stewart

-1 stick unsalted butter
-2 c. powdered sugar, sifted
-1 1/2 tsp. vanilla extract
-1/4 tsp. cinnamon
-2-4 Tbsp. heavy cream (can use whole milk or such)

Over medium heat, melt butter in a light colored pan on stove.  Butter will melt, bubble and foam.  Stir as sediment collects at bottom to prevent scorching.  After 5-10 minutes, sediment and butter will start to darken and give off a nutty aroma.  Remove from heat once medium-light in color.

Transfer butter and brown butter sediment to mixing bowl.  Add sugar, vanilla, and cinnamon and whisk.  Slowly pour in heavy cream and whisk until you've reached your desired consistency.

Pour, scoop, or drizzle over warm muffins.  These would also be great brushed with butter and topped with cinnamon sugar.

Enjoy and join the rest of us pumpkin eating/drinking maniacs...

Found on a friend's Facebook.  Can't tell if he was poking fun at over zealous pumpkin lovers like myself.  Hmm.