Pumpkins with Brown Butter Glaze and Candied Walnuts. Right?!
Truth. These pumpkin muffins are more like a dessert and they are sinful. Literally. Not too sweet, just buttery and spicy enough. You might eat them until you feel sick. I did.
Preheat oven to 350.
Get a couple of cupcake pans out and line them with the cutest wrappers you can find. Mine were polka dots! Cream together 2/3 cup butter, and 2 2/3 cups sugar until fluffy. Stir in 4 eggs, 2 cups fresh pureed pumpkin (or 1 can), and 2/3 cup water. Then mix in 3 1/3 cups flour, 2 teaspons baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon cloves. Taste and add more spiciness if needed. Stir in 1/2 cup chopped walnuts. Spoon into pan and bake about 30-35 minutes, until a toothpick comes out clean.
Brown Butter Icing:
Melt 4 Tablespoons Butter in a small saucepan until brown. This takes about 10 minutes. Remove from heat, and strain out any burnt pieces (you may not have any. This means, like me, you rock:) Remove from heat and stir in 1 cup powdered sugar, 1 teaspoon vanilla, and 1 tablespoon milk. If sauce needed loosing up, add another tablespoon milk. Mix well.
Melt about 1/2 cup sugar until brown. Toss in about 20 walnut halves and coat them. Remove them and place on foil to cool.
Ice your cupcakes, and stick one walnut piece on top. Plate them on something pretty and your friends will be unbelievably impressed. Trust me.