Ingredients
- 1/4 c unsalted butter
- 1/2 c all-purpose flour
- 1/4 t baking soda
- 1/4 t baking powder
- 1/4 t salt
- 1/2 t cinnamon
- 1/4 t ground ginger
- pinch of nutmeg
- 1 large egg
- 1/4 c brown sugar
- 1/4 c white sugar
- 3.5 oz pumpkin purée
- For the Dulce de Leche Frosting:
- 1/4 c unsalted butter, at room temp
- 2 T dulce de leche
- 1/2 t vanilla
- 1 c powdered sugar, plus more if needed
Directions
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Preheat oven to 350 F. Prepare 6 muffin tins.
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In a small skillet melt the butter over medium-low heat. Cook the butter over low heat stirring from time to time until it is a golden brown & smells nutty. Keep an eye on it so it doesn’t burn. Remove from the heat & allow it to cool.
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In a small bowl whisk the flour, baking soda, baking powder, cinnamon, ginger & nutmeg together & set aside.
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In another bowl lightly beat the egg. Whisk in the sugars & cooled butter. Add the dry ingredients & whisk until smooth. Finally whisk in the pumpkin & maple syrup.
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1/4 T maple syrup
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Divide the batter between the 6 prepared muffin tins. Bake for 20 -22 minutes, a pumpkin inserted into the center should come out clean. Allow to cool completely on a rack before frosting.
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For the Dulce de Leche Frosting:
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Beat everything together with an electric mixer on medium until smooth, about 3 minutes. If the frosting is not stiff enough add more powdered sugar 1 T at a time, beating for about a minute with each addition.