Description
Deliciously moist cupcakes infused with the rich flavors of brown butter, pumpkin, and coffee, perfect for fall.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, browned
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup brewed coffee
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the browned butter, brown sugar, and granulated sugar until creamy.
- Add the pumpkin puree, eggs, coffee, and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely before frosting.
Notes
- For a richer flavor, use freshly brewed espresso instead of regular coffee.
- These cupcakes can be topped with cream cheese frosting for added sweetness.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg