Brown Butter Pumpkin Spice Mochi Muffins
Ingredients
- 1/4 cup brown butter Put butter into a small sauce pan on medium heat until it starts bubbling. Make sure it doesn't burn and turn off heat once it turns brown.
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup whole milk
- 1/2 cup pumpkin puree can be fresh or from a can, can works better usually since there is less water
- 1/4 tsp cinnamon powder
- 1/4 tsp grated fresh ginger you can add more if you like the taste of ginger more
- 1/4 tsp ground clove
- pinch nutmeg
- 1 cup glutinous rice flour
- 1 tsp baking powder
- pumpkin sees for garnish, optional
Instructions
- Put butter into a small sauce pan on medium heat and let is bubble until it turns brown. Keep an eye on it so it doesn't burn or turn too dark
- Preheat oven to 350 F
- In a large bowl of mixer, add ingredients except rice flour and baking powder
- Mix until fully combined, add rice flour and baking powder to combine
- At this point you can combine by hand with a spatula to evenly incorporate all the flour
- lightly grease the muffin tin or liner with butter or an oil spray so the muffins don't stick
- Pour muffin batter into tin, makes about 6-7 muffins
- Bake muffins for 45 minutes.
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