Isn't she lovely?
Then...I needed some pumpkin. But no one in my family likes pumpkin pie except my mom.
|Sorry Mom. I'll make you a pie someday. |
|I dunno why the burner looks so awesome.|
Yes, they're ugly. But they make up for it with taste and charming personality.
Brown Butter Pumpkin Cupcakes
from Martha Stewart's Cupcakes 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1 2/3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves 1 cup canned pumpkin puree (not pie filling) 1 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs Preheat oven to 325 degrees Fahrenheit. Line muffin tins with paper liners. In a saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool. Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add the flour mixture, and whisk until just combined. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Makes about 15 cupcakes.