Usually when I feel compelled to eat my baked goods it is because they taste good. While this is also true for these Beetroot Muffins, there is also a more sinister reason.
Recently I have fallen in love with ginger all over again. It all started on a cold blustery day, it was dark, and my head was all stuffed up. Instead of making myself the usual cup of coffee and choccy biccy to cheer myself up, I decided to try something a bit different and made ginger and lemon tea. It really cheered me up, it was so wonderfully strong and spicy. The next day I bought the biggest ginger root I could find and began to scour the internet for ginger related recipes.
With the last of my pumpkin I decided to make muffins, as although I love muffins I only have one blog post on them, the eponymous Coffee Muffin Recipe post.
Recently I have been hearing about the US canned pumpkin shortage but American’s don’t know how easy they’ve got it – I can’t find canned pumpkin anywhere! This makes it more difficult to follow the dozens of Pumpkin recipes out there on the interwebs, so I have had to adapt this Pumpkin Muffin Recipe from Smitten Kitchen.
The brown butter adaption is something that has been running about in the back of head for some time, I loved the idea of a nuttier buttery taste. This recipe like most muffin recipes use oil instead of butter, but I figured that substituting melted butter would work just the same.
The links in the recipe below, take you to subsequent pages of this post that explain how to make each ingredient from scratch.
Brown Butter Pumpkin Muffins
~ makes 12.
- 1 cup of pumpkin puree (or 1 cup of canned solid-pack pumpkin)
- 1/4 cup of brown butter (or 1/3 cup vegetable oil)
- 1 teaspoon pumpkin-pie spice or make your own pumpkin-pie spice
- 1 tablespoon of cinnamon sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 1 1/4 cups
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Preheat the oven to 180oC or 350oF. Line a tin with muffin cups, or in my case fairy cake liners.
Add the pumpkin, brown butter, spices, sugar, baking soda and salt (if using), from reading the recipe Smitten Kitchen suggests mixing with a whisk as makes it much harder to over mix.
In another bowl mix the flour and the baking powder. Whisk the flour mixture into the pumpkin batter, until mixed through.
Pour the mixture into the liners making sure each one is around 3/4 full, although I had some extra batter left at the end so I just topped them all up.
Sprinkle on top of each muffin the cinnamon sugar.
Pop the tray into the oven for around 25 to 30 minutes, until they are golden and puffed up. Leave them to cool in the pan for 5 minutes and then allow them to cool further on a wire rack.
When the muffins were ready I was astounded by the wonderful orange colour, so vivid but so natural. It was a beautiful moist muffin, and the spices were just perfect.
I am not sure if on top of the different spices and the pumpkin I could really taste the brown butter in the final muffin, but I could definitely smell it when they were cooking!
This is definitely our favourite muffin recipe in a while, definitely a keeper.
The problem is that recipes for Coffee Flavoured Muffins, not recipes for muffins to have alongside a cup of coffee, are few and far between. While on initial glance it might seem that there are quite a few recipes, 90% of the ones that do exist are actually exactly the same recipe.
The recipe below does contain coffee, and unlike the first of couple of recipes I tried is really really good.
This Coffee Muffin didn’t last long!