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Pumpkin Bites with Vanilla Brown Butter Glaze

These Pumpkin Bites with Brown Butter Glaze are essentially little mini muffin-sized bites of perfectly spiced pumpkin bread! They're incredibly poppable, moist, and dipped in the most delicious brown butter glaze to top it all off. They are the epitome of fall and should be added to your baking list ASAP!

Course Breakfast, Breakfast/Snack, Brunch, Dessert, Dessert/Snack, Snack
Cuisine American
Keyword brown butter glaze, mini pumpkin dessert, moist pumpkin bread, moist pumpkin bread recipe, pumpkin baking recipes, pumpkin bites, pumpkin bread, pumpkin bread bites, pumpkin bread recipe, pumpkin treat recipes, small pumpkin dessert recipes
Prep Time 20 minutes
Cook Time 20 minutes
Servings 30 bites

Ingredients

For the pumpkin bites

  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup vegetable or canola oil
  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

For the vanilla brown butter glaze

  • 4 tablespoons salted butter
  • 1 1/2 cups powdered sugar
  • 5 tablespoons half & half or whole milk
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

  1. Preheat oven to 350℉. Spray a mini muffin tin with nonstick spray. Set aside.

  2. In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth. Add the oil and whisk again until combined. Add the pumpkin and vanilla, whisking until smooth and combined.

  3. In a separate medium mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Add the dry ingredients to the wet, folding together with a rubber spatula until just combined.

  4. Using a 1 1/2 inch cookie scoop, drop the batter into the mini muffin tins - you want them to be 3/4 the way full. Bake for 15 minutes until pumpkin bites are set, slightly golden on the edges, and spring back when you press on the tops. Let the bites cool for 5 minutes, then remove from the tins and let cool the remainder of the way on a cooling rack.

  5. While pumpkin bites are baking, make the brown butter glaze. Melt the butter in a medium saucepan or skillet over medium heat. Once it has melted, start whisking constantly for 3-4 minutes. Watch carefully, as it can burn easily. The butter will begin to bubble, get a little foamy, and develop a golden brown color with a nutty aroma. Once the little brown bits start to appear, keep cooking for about a minute, until the butter is golden brown, but not too dark. Remove from heat immediately and transfer to a medium heat-safe mixing bowl. Let cool.

  6. Once butter has cooled (it's okay if it's a little warm), add the powdered sugar, vanilla, and 2 tablespoons of the half & half or milk. Whisk to combine, adding more half & half/milk by the tablespoon until you reach desired consistency. 5 tablespoons is usually perfect for me. Dip the cooled pumpkin bites in the glaze, then let sit on a wire rack to set. Once the glaze has set, enjoy immediately! (This step is totally optional, but you can sprinkle the tops of the bites with a pinch of pumpkin pie spice for a little extra flavor and prettiness!)