Brown Butter Pumpkin Spice Muffins

A recipe for Brown Butter Pumpkin Spice Muffins using Perennial Blend™ flour.  

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Ingredients

  • 1 stick (1/2 cup) unsalted butter
  • 2 cups (280g) Perennial Blend™ flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground nutmeg
  • 1 (15 oz) can pumpkin purée
  • 3 large eggs
  • 3/4 cup (150g) brown sugar
  • 2/3 cup maple syrup
  • 1 cup cooked Kernza® grain (optional)

Method

1. Prepare Preheat oven to 350°F. Grease muffin tins (or line with paper liners).

Yield: About 18 regular-sized muffins, or 24 mini plus 6 regular-sized muffins

2. Brown the butter Melt butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until butter turns golden brown with a nutty fragrance, about 5-7 minutes. Remove from heat and let cool to lukewarm.

3. Mix dry ingredients Whisk together Perennial Blend™ flour, baking powder, baking soda, salt, cinnamon, ginger, turmeric, and nutmeg in a medium bowl until well combined.

4. Mix wet ingredients In a large bowl, whisk together pumpkin purée, eggs, brown sugar, and maple syrup until smooth.

5. Combine Whisk dry ingredients into wet ingredients until just combined. Whisk in cooled brown butter. If using, gently stir in cooked Kernza® grain.

6. Bake Divide batter among prepared muffin cups, filling about 2/3 full.

Bake until muffins are golden and spring back slightly when touched:

  • Mini muffins: 11-14 minutes
  • Regular muffins: 20-25 minutes

Cool in pan 5 minutes, then transfer to wire rack.

Baker's Wisdom

The nutty complexity from Perennial Blend™ flour complements the brown butter beautifully, creating layers of flavor you won't get from conventional flour. The optional Kernza® grain adds wonderful texture and showcases the grain in multiple forms.

For the cooked Kernza®: Simmer 1/2 cup Kernza® berries in 1 1/2 cups water for 30-40 minutes until tender. Drain and cool before using.

Ingredients

  • 1 stick (1/2 cup) unsalted butter
  • 2 cups (280g) Perennial Blend™ flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground nutmeg
  • 1 (15 oz) can pumpkin purée
  • 3 large eggs
  • 3/4 cup (150g) brown sugar
  • 2/3 cup maple syrup
  • 1 cup cooked Kernza® grain (optional)

Instructions

1. Prepare

Preheat oven to 350°F. Grease muffin tins (or line with paper liners).

2. Brown the butter

Melt butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until butter turns golden brown with a nutty fragrance, about 5-7 minutes. Remove from heat and let cool to lukewarm.

3. Mix dry ingredients

Whisk together Perennial Blend™ flour, baking powder, baking soda, salt, cinnamon, ginger, turmeric, and nutmeg in a medium bowl until well combined.

4. Mix wet ingredients

In a large bowl, whisk together pumpkin purée, eggs, brown sugar, and maple syrup until smooth.

5. Combine

Whisk dry ingredients into wet ingredients until just combined. Whisk in cooled brown butter. If using, gently stir in cooked Kernza® grain.

6. Bake

Divide batter among prepared muffin cups, filling about 2/3 full.

Bake until muffins are golden and spring back slightly when touched:

  • Mini muffins: 11-14 minutes
  • Regular muffins: 20-25 minutes

Cool in pan 5 minutes, then transfer to wire rack.

Yield:

About 18 regular-sized muffins, or 24 mini plus 6 regular-sized muffins

Baker's Wisdom

The nutty complexity from Perennial Blend™ flour complements the brown butter beautifully, creating layers of flavor you won't get from conventional flour. The optional Kernza® grain adds wonderful texture and showcases the grain in multiple forms.

For the cooked Kernza®: Simmer 1/2 cup Kernza® berries in 1 1/2 cups water for 30-40 minutes until tender. Drain and cool before using.

Storage

Store in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week. These muffins also freeze beautifully for up to 3 months.

Nutrition (per regular muffin, approximate):

180 calories, 4g protein, 32g carbohydrates, 5g fat, 3g fiber

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