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Brown Butter Pumpkin Muffins

 
One serving costs about $0.77

$0.77 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian morning meal,brunch,breakfast
spoonacular Score:27%

Spoonacular Score: 27%

 

Brown Butter Pumpkin Muffins takes about roughly 45 minutes from beginning to end. This recipe makes 12 servings with 453 calories, 5g of protein, and 24g of fat each. For 77 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. Not a lot of people really liked this breakfast. If you have baking powder, cashews, vanilla, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 26%, this dish is rather bad. Try Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze, Brown Butter Pumpkin Muffins, and Nutella-Stuffed Pumpkin Brown Butter Chocolate Chip Muffins for similar recipes.

Ingredients

Servings:
0.5 cups
0.5 cups raw cashews
raw cashews
0.5 cups
0.5 cups flour
flour
0.75 cups
0.75 cups brown sugar
brown sugar
0.25
0.25  oats
oats
5 Tbsps
5 Tbsps unsalted butter
unsalted butter
some
some english muffin
english muffin
1 cup
1 cup unsalted butter
unsalted butter
1.25 cups
1.25 cups sugar
sugar
1.5 tsps
1.5 tsps vanilla
vanilla
15 oz
15 oz pumpkin puree
pumpkin puree
2
2  eggs
eggs
1.5 cups
1.5 cups flour
flour
1 tsp
1 tsp baking powder
baking powder
0.5 tsps
0.5 tsps baking soda
baking soda
1 tsp
1 tsp ground ginger
ground ginger
1.5 tsps
1.5 tsps ground cinnamon
ground cinnamon
0.5 tsps
0.5 tsps kosher salt
kosher salt
some
some fresh nutmeg
fresh nutmeg
0.5 cups raw cashews
0.5 cups
raw cashews
0.5 cups flour
0.5 cups
flour
0.75 cups brown sugar
0.75 cups
brown sugar
0.25  oats
0.25
oats
5 Tbsps unsalted butter
5 Tbsps
unsalted butter
some english muffin
some
english muffin
1 cup unsalted butter
1 cup
unsalted butter
1.25 cups sugar
1.25 cups
sugar
1.5 tsps vanilla
1.5 tsps
vanilla
15 oz pumpkin puree
15 oz
pumpkin puree
2  eggs
2
eggs
1.5 cups flour
1.5 cups
flour
1 tsp baking powder
1 tsp
baking powder
0.5 tsps baking soda
0.5 tsps
baking soda
1 tsp ground ginger
1 tsp
ground ginger
1.5 tsps ground cinnamon
1.5 tsps
ground cinnamon
0.5 tsps kosher salt
0.5 tsps
kosher salt
some fresh nutmeg
some
fresh nutmeg

Equipment

hand mixer
hand mixer
food processor
food processor
baking sheet
baking sheet
muffin tray
muffin tray
whisk
whisk
bowl
bowl
oven
oven
hand mixer
hand mixer
food processor
food processor
baking sheet
baking sheet
muffin tray
muffin tray
whisk
whisk
bowl
bowl
oven
oven


Instructions

Start with the streusel topping by placing the cashews, flour, brown sugar, and oats in a food processor. Blend until combined, then add the butter and blend again until the mixture becomes crumbly. (If you do not have a food processor, whisk the dry ingredients together in a bowl, then stir in the butter until the mixture forms crumbs.) Set into the refrigerator to chill. Spray a muffin tin with baking spray and set aside. Set the butter into a small pan over medium heat and warm until all of the butter has melted, and it begins to crackle and pop, turn brown, and milk solids separate and float to the bottom of the pan, approximately 5-7 minutes. Remove from heat and set aside to cool slightly. In the bowl of an electric mixer, beat the sugar, vanilla, pumpkin puree and eggs until smooth. As the wet ingredients mix together, whisk the flour, baking powder, baking soda, ginger, cinnamon and salt together in a separate bowl. Add to the wet ingredients and mix until just combined. Scoop batter into the muffin tin, filling each cup about 3/4 of the way. Sprinkle about 2-3 tablespoons of the chilled streusel topping over each one, pressing the crumbles lightly into the batter if they fall off. Grate fresh nutmeg over each muffin cup, then bake in a preheated oven at 350 degrees for 25-30 minutes. Rotate the baking sheet halfway through baking. Remove from oven and allow to cool a few minutes before removing from the tin.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.77
Ingredient
½ cups raw cashews
½ cups flour
¾ cups brown sugar
5 tablespoons unsalted butter
some english muffin
1 cup unsalted butter
1.25 cups sugar
1.5 teaspoons vanilla
15 ounces pumpkin puree
2 eggs
1.5 cups flour
1 teaspoon baking powder
1 teaspoon ground ginger
1.5 teaspoons ground cinnamon
some fresh nutmeg
Price
$1.15
$0.08
$0.53
$0.60
$0.43
$1.95
$0.34
$0.45
$2.43
$0.48
$0.25
$0.03
$0.24
$0.12
$0.15
$9.23

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're following a gluten-free diet, make sure your bread (and all other ingredients) is truly gluten free.

  • Important note for those with gluten intolerance: oats are naturally gluten free, but cross contamination with wheat?in the factory or in the field?is a real possibility. To be on the safe side, look for oats and oat flours that say they are gluten free on the box!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
453 Calories
5g Protein
23g Total Fat
57g Carbs
4% Health Score
Limit These
Calories
453
23%

Fat
23g
36%

  Saturated Fat
13g
84%

Carbohydrates
57g
19%

  Sugar
35g
40%

Cholesterol
80mg
27%

Sodium
317mg
14%

Get Enough Of These
Protein
5g
10%

Vitamin A
6174IU
123%

Manganese
0.42mg
21%

Selenium
11µg
16%

Vitamin B1
0.21mg
14%

Folate
49µg
12%

Iron
2mg
12%

Phosphorus
117mg
12%

Vitamin B2
0.18mg
11%

Copper
0.21mg
11%

Vitamin K
9µg
9%

Fiber
2g
8%

Magnesium
33mg
8%

Vitamin B3
1mg
8%

Vitamin E
1mg
7%

Potassium
210mg
6%

Calcium
56mg
6%

Zinc
0.69mg
5%

Vitamin B5
0.46mg
5%

Vitamin B6
0.07mg
4%

Vitamin D
0.52µg
3%

Vitamin C
1mg
2%

Vitamin B12
0.11µg
2%

covered percent of daily need

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