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Brown Butter Pumpkin Muffins

 
One serving costs about $1.25

$1.25 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 morning meal,brunch,breakfast
spoonacular Score:14%

Spoonacular Score: 14%

 

The recipe Brown Butter Pumpkin Muffins can be made in roughly 45 minutes. One portion of this dish contains around 9g of protein, 25g of fat, and a total of 610 calories. This recipe serves 12. For $1.25 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. Only a few people really liked this breakfast. If you have eggs, baking powder, vanilla, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 30%, this dish is not so super. Similar recipes are Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze, Brown Butter Pumpkin Muffins, and Brown Butter Pumpkin Orange Muffins.

Ingredients

Servings:
0.5 cup
0.5 cup raw cashews
raw cashews
0.5 cup
0.5 cup raw cashews
raw cashews
0.5 cup
0.5 cup flour
flour
0.75 cup
0.75 cup brown sugar
brown sugar
0.75 cup
0.75 cup brown sugar
brown sugar
0.25
0.25  oats
oats
5 Tbsps
5 Tbsps unsalted butter
unsalted butter
some
some muffin
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 ounces
15 ounces 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 cup raw cashews
0.5 cup
raw cashews
0.5 cup raw cashews
0.5 cup
raw cashews
0.5 cup flour
0.5 cup
flour
0.75 cup brown sugar
0.75 cup
brown sugar
0.75 cup brown sugar
0.75 cup
brown sugar
0.25  oats
0.25
oats
5 Tbsps unsalted butter
5 Tbsps
unsalted butter
some muffin
some
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 ounces pumpkin puree
15 ounces
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
oven
oven
whisk
whisk
bowl
bowl
hand mixer
hand mixer
food processor
food processor
baking sheet
baking sheet
muffin tray
muffin tray
oven
oven
whisk
whisk
bowl
bowl


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: $1.39
Ingredient
½ cups raw cashews
½ cups raw cashews
½ cups flour
¾ cups brown sugar
¾ cups brown sugar
5 tablespoons unsalted butter
some 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
$1.15
$0.08
$0.53
$0.53
$0.60
$5.13
$1.95
$0.34
$0.45
$1.82
$0.48
$0.25
$0.03
$0.24
$0.12
$1.77
$16.63

Nutritional Information

Quickview
692 Calories
10g Protein
27g Total Fat
103g Carbs
5% Health Score
Limit These
Calories
692k
35%

Fat
27g
42%

  Saturated Fat
14g
91%

Carbohydrates
103g
35%

  Sugar
48g
54%

Cholesterol
80mg
27%

Sodium
539mg
23%

Get Enough Of These
Protein
10g
20%

Vitamin A
3601IU
72%

Manganese
0.85mg
42%

Fiber
5g
24%

Vitamin B1
0.33mg
22%

Phosphorus
211mg
21%

Copper
0.41mg
21%

Folate
80µg
20%

Selenium
12µg
18%

Iron
3mg
17%

Vitamin B2
0.29mg
17%

Magnesium
61mg
15%

Vitamin B3
2mg
12%

Calcium
109mg
11%

Vitamin B5
1mg
10%

Zinc
1mg
10%

Vitamin B6
0.16mg
8%

Potassium
281mg
8%

Vitamin K
5µg
5%

Vitamin E
0.77mg
5%

Vitamin D
0.52µg
3%

Vitamin B12
0.13µg
2%

Vitamin C
1mg
2%

covered percent of daily need

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