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Pumpkin Brown Butter Cupcakes

Yield: 15 cupcakes

Tessa Arias Pumpkin Brown Butter Cupcakes are soft, moist, creamy yet nutty, and perfect to quench any fall-flavor craving! [caption id="" align="aligncenter" width="500"] Pumpkin Brown Butter Cupcakes[/caption] Remember back around Halloween when I...
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8 Responses to “Pumpkin Brown Butter Cupcakes”

  1. #
    thenotsoskinnykitchen — January 10, 2010 at 11:50 pm

    Oh, don't those sound amazing! I was afraid we might be leaving pumpkin season, but I'm happy to eat sweet and spicy treats any day 🙂

  2. #
    organic baby crib — January 11, 2010 at 7:22 am

    I am afraid I may not make some of these cupcakes since pumpkin season is almost over. I may have a hard time searching for nice pumpkins for this.

  3. #
    Jessica @ How Sweet — January 11, 2010 at 9:39 pm

    These look incredible!! That frosting sounds amazing. Great photography!!

  4. #
    Hannah — April 8, 2010 at 5:09 am

    I love Martha's cupcake book, I am slowly working my way through it. Pumpkin is good anytime of year!

  5. #
    Anonymous — November 4, 2010 at 5:22 am

    When you made these cupcakes did you use the sage in the recipe? If so, do you think it added to the flavor?

  6. #
    Tessa — November 4, 2010 at 2:53 pm

    Anonymous – I did not use sage when I made these cupcakes simply because I didn't have any on hand. I think it would probably add some nice depth of flavor and freshness but I don't feel the recipe would fall short without the sage.

  7. #
    Kimmy11 — October 6, 2011 at 1:48 am

    My friend made these using the sage…OMG !!! It is subtle but it definitely adds a freshness and unique flavor that;s woonderful….so moist and tasty!!!

  8. #
    ナイキ サッカー — April 9, 2013 at 9:18 pm

    Right now

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