Pumpkin Cinnamon Chip Muffins with Browned Butter and Bourbon

This may be my favorite thing I’ve ever baked. I’ve been wanting to make pumpkin something something, so today inspired by my friend Lindsey’s Facebook status (that she was making banana bread with browned butter and bourbon), I combined several recipes, including the pumpkin spice latte, and came up with something new — and pretty great, if I do say so myself. 

  • 1/2 cup butter (browned)
  • splash bourbon
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 (generous) cup pumpkin puree (1/2 can)
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup (1/2 bag) cinnamon chips (Hersey’s brand are the only ones I’ve ever found)



  1. Preheat oven to 350°F.
  2. Brown the butter in a small saucepan over medium heat.
  3. Add the splash of whiskey to the browned butter and allow the alcohol to burn off (< 1 minute).
  4. Beat sugars and browned butter in large bowl to blend.
  5. Mix in egg and pumpkin.
  6. Mix in flours, cinnamon, ginger, nutmeg, garam masala, cloves, baking soda, salt, and baking powder, just until combined.
  7. Add cinnamon chips.
  8. Bake as mini muffins (about 24), about 12 minutes. (You could also make regular-sized muffins or a loaf.)

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