This week I’m continuing to share recipes for fall foods that are eaten, shared, and mentioned in my newest release Mister October. My story in this limited romance anthology is called One October Night, and it takes place in Kingsmill, VA, a tiny fictional town deep in the Shenandoah Mountains.
In the center of this town, there’s a small cafe owned by the heroine Clara’s Uncle Harry. Harry’s cafe serves as the meeting place for all of the characters, and Harry is a fun, quirky guy who knows way more about the all the folks in town than he admits. Harry’s cafe also offers all sorts of fall-themed treats. In One October Night, Pumpkin Scones and Pumpkin Lattes are some of the popular treats my characters (and I) enjoy! And this week, I’m sharing Harry’s recipe for Pumpkin Muffins. I hope you enjoy them!
Pumpkin Muffins
Ingredients
Muffin
- 1/2 cup unsalted butter
- 1 1/2 cups flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pure pumpkin puree (not pie filling)
- 3/4 cup sugar
- 2 large eggs lightly beaten
- 1 teaspoon pure vanilla extract
Streusel Topping
- 3 Tablespoons flour
- 1/2 teaspoon ground cinnamon
- 2 Tablespoons brown sugar
- 3 Tablespoons cold butter
- 1/2 cup chopped pecans
Glaze
- 4 Tablespoons unsalted butter
- 1 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3-4 Tablespoons whole milk
Instructions
Muffins
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Preheat oven to 350℉. Line a 12-muffin pan with paper liners or spray with coconut oil cooking spray. Set aside.
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In a small saucepan over medium heat, melt the butter while gently stirring until it's golden brown–but has NOT separated. (If the milk solids separate, begin again!). Pour the butter into a small bowl and set aside. Allow to cool for at least an hour or until room temperature.
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In a medium bowl, whisk the flour, all of the spices, baking soda, and salt. Set aside.
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In a larger bowl, stir together pumpkin puree, sugar, browned butter (in the small set aside bowl), eggs, and vanilla. Stir until it's blended and smooth. Then gradually fold the flour mixture into the pumpkin batter. Divide the batter into the 12 muffin cups, filing each one about 3/4 full. Divide evenly.
Streusel
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In another small bowl, stir together the flour, brown sugar, and cinnamon. Cut in the butter until it resembles crumbs. Then stir in the pecans until they are evenly distributed.
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Evenly distribute the streusel on top of all the unbaked muffins. Bake the muffins for about 20 minutes or until a toothpick in the middle comes out with only a few crumbs but mostly clean. Cool on a baking rack for 30 minutes.
Glaze
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In a small saucepan, melt the butter over medium heat and cook until browned and it smells "nutty". But, again, don't let the solids separate. Then pour the butter into a small bowl or glass measuring cup.
While the muffins are cooling, make the brown butter glaze. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl. In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 3 tablespoons of milk. If the glaze is too thick, add an additional tablespoon of milk.Generously drizzle cooled muffins with glaze.
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In another medium bowl (Yes, this recipe uses a TON of bowls lol), whisk together the powdered sugar, browned butter, vanilla, and 3 Tablespoons of whole milk. If the glaze is too thick and sticky, slowly add in another Tablespoon of milk. Drizzle ALL the glaze over the muffins and don't be stingy. There is a lot of glaze to be used.
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