– ½ cup Plus 1 tablespoon Unsalted butter browned – 2 cups All-purpose flour – ¾ cup Brown sugar packed light or dark – 2 tablespoon Baking powder – 1 teaspoon Baking soda – 2 teaspoon Ground cinnamon – ½ teaspoon Salt – ¼ teaspoon Ground nutmeg – 1 teaspoon Pumpkin pie spice – ½ cup Buttermilk room temperature – 1 Large egg room temperature – 1 cup Pumpkin puree Do not use the pumpkin pie filling. Use puree from a can. – 1 teaspoon Pure vanilla extract – ¼ cup Sour cream room temperature – 1 cup Mini chocolate chip
Melt butter in a large pan over medium heat. Whisk until foaming and the pan bottom is hidden. Separated milk deposits become brown. Stop cooking.
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Pour the butter into a measuring cup made of glass. Wait 30 minutes for it to cool down.Warm the oven up to 425°F. 12 muffin cups should be put inside a muffin pan. Put away.
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Put the flour in a bowl and sift it. Put in the salt, nutmeg, cinnamon, baking soda, baking powder, and pumpkin pie spice.
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A separate bowl, Combine brown butter, buttermilk, egg, pumpkin puree, vanilla, and sour cream. Combine wet and dry components. Combine. Mix in small chocolate chips.
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Fill muffin liners ¾ full with batter.Bake 10 minutes. Set the oven to 375°F. Bake another 8-10 minutes. Baking is complete when a toothpick comes out clean.
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Wait ten minutes before moving the muffins to a cooling rack once they have been allowed to rest. Before you eat the muffins, let them to slightly cool down.
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