A Little Penuche for your Pumpkin

Posted by on Oct 22, 2012 in Desserts | 3 comments

A Little Penuche for your Pumpkin

Typically Penuche is fudge –like candy made from butter, brown sugar, milk, and nuts.


pe·nu·che also pe·nu·chi  (p-nch) or pa·no·cha (-nch) or pa·no·che (-ch) n.

It is a good deal too sweet for me but a firm boiled caramel-like icing seemed an ideal bonnet for my petite pumpkin cupcakes.

If I was Ina-- I would now say,

"Here is how I did it."









The recipe doesn't call for one white and one brown egg.








Begin by browning the butter.








It takes 2-3 minutes.








Then add the golden brown sugar















and the pumpkin.














Move the mixture to a bowl and cool to lukewarm.

While it is cooling begin making the frosting...








Again melted butter is combined with dark brown sugar.















and boiled with milk.








This needs to cool as well.

Back to the cakes...








Add the eggs to the cooled pumpkin mixture.  The brown egg had two yolks!

So I put the white one away.  Right?  Should I have used both?








Sift the dry ingredients.








Fill the paper liners.








10 little pumpkin cakes waiting for adornment.








The cooled icing mixture is finished with confectioners' sugar and vanilla.

I  needed to add a few more drops of milk to the icing to create a smooth piping consistency.

























Light, moist, and fragrant with a caramelized sugar vibe.








Boo Breakfast!

Penuche Cupcake Frosting


  • 1/4 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 2-3 Tablespoons milk
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • Candy corn for decorating


  1. In a medium saucepan, melt butter over medium heat. Add brown sugar and bring to a boil, stirring until sugar is dissolved. Pour in 2 tablespoons of the milk and boil 1 minute. Pour sugar mixture into a medium bowl and cool. Add the confectioner’s sugar and vanilla and beat with an electric mixer until smooth adding more milk if necessary.
  2. Divide or pipe icing evenly over each cupcake.
  3. Makes enough frosting for 10 cupcakes.
  4. © Copyright 2012 Peggy Barrett Lunde
  5. All Rights Reserved
  6. http://cococooks.net/

Browned Butter Pumpkin Cupcakes


  • 1/4 cup (1/2 stick) unsalted butter
  • 1 cup golden brown sugar, packed
  • 1 cup canned pumpkin
  • 2 large eggs, beaten
  • 3/4 cup flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves


  1. Preheat the oven to 350 degrees F.
  2. Line 10 muffin cups with paper liners; set aside
  3. In a saucepan melt the butter over moderate heat and continue to cook until lightly browned, about 2-3 minutes. Lower the heat and stir in the brown sugar stirring the mixture until sugar is melted, about 3 minutes.
  4. Stir in the pumpkin, and transfer the mixture to a bowl. Let it cool until it is lukewarm. Stir in the eggs.
  5. Sift together the flour, salt, baking powder, baking soda, cinnamon, cloves, and a pinch of salt. Combine with the pumpkin mixture. Divide the batter between 10 cupcake papers in a muffin tin. Bake the cupcakes 15-17 minutes or until a skewer comes out clean. Let the cakes cool for 5 minutes, turn them out onto a rack, and let them cool completely.
  6. © Copyright 2012 Peggy Barrett Lunde
  7. All Rights Reserved
  8. http://cococooks.net/


  1. 10-22-2012

    those look so yummy and I bet they would go great with a cup of coffee! Your presentation is well thought out and adding the pictures makes someone feel like they can do this too! THANK YOU for your blog!

    • 10-22-2012

      Sweet 🙂

  2. 10-22-2012

    As always. . . They look so yummy! I just bought some pumpkin-spice coffee for my Keurig….adding cinnamon & lite whipped cream…yum, yum, yum! Over-load on pumpkin?…I think NOT! Hope to create these cupcakes for Sunday’s dessert! Thanks for sharing!


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