8 tablespoons unsalted butter
1 tablespoon vanilla 2 cups cup pumpkin, butternut or honey nut squash puree 4 eggs
1/2 cup olive oil, or another vegetable oil 2 cups all purpose flour 1 cup whole wheat flour 1/4 cup molasses 1 cup turbinado sugar or coconut sugar 1 1/2 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon ginger - optional 1/4 teaspoon ground cloves - optional
1/4 teaspoon ground nutmeg - optional 1 teaspoon cinnamon
Heat oven to 375 degrees.
Line a 2- 24 - mini muffin pan with paper liners (48 mini muffins total).
In a small sauce pan, melt butter over medium-high heat. Reduce heat to medium and cook until frothy white milk solids sink to the bottom of the pan, the butter smells sweet and color is nutty brown; 6 to 9 minutes. Let cool.
In a large bowl, whisk together molasses, vanilla, pumpkin or squash purée, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.
In another large bowl, whisk together flours, sugar, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
Pour liquid ingredients into dry ingredients and stir to combine.
Using a small ice cream scooper, scoop batter into muffin pan. Bake for 12-15 minutes. Leftovers can be stored in an airtight container for 4-5 days.