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Instructions |
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Preheat oven to 350°. Line cupcake tins with papers.
Melt the butter in a saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns golden brown. Pour the browned butter into a small bowl and let stand until cool but not solidified.
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In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt and allspice. Set aside.
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In a large bowl, whisk 1 ½ cups of pumpkin puree with the granulated sugar, brown sugar, eggs and sour cream until well combined. Stir in the flour mixture until just combined. Whisk in the browned butter until well blended.
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Divide batter between cupcake liners. Fill them about half full.
Bake cupcakes for 20-25 minutes, or until they spring back when pressed in the middle.
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Serving
Suggestions |
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Use the Cinnamon Frosting recipe to put on top of these cupcakes.
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Originally Submitted
11/9/2011
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