Print

Cozy Brown Butter Pumpkin Muffins (Easy Fall Recipe)

brown butter pumpkin muffins - featured image
Print Recipe

These cozy brown butter pumpkin muffins are everything you want in a fall recipe. They’ve got that nutty depth from the brown butter, the warm spice blend that makes your kitchen smell like heaven, and a texture so tender you’ll swear they’re bakery-made.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/4 cup milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar (optional, for topping)
  • 1/4 cup chopped pecans or pepitas (optional, for topping)

Instructions

  1. Brown the butter: Place the butter in a medium saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. After about 5-7 minutes, the butter will turn a golden amber color and smell nutty. The second you see brown specks forming at the bottom, remove it from the heat. Pour it into a heat-safe bowl and let it cool for 10 minutes.
  2. Preheat and prep: Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease the cups well.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. Combine wet ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the milk and vanilla extract. Slowly drizzle in the cooled brown butter while whisking constantly.
  5. Bring it together: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together gently. Stop mixing as soon as you don’t see any more streaks of flour. The batter will be thick and slightly lumpy.
  6. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups. Each cup should be about three-quarters full. If adding topping, sprinkle turbinado sugar and pecans over each muffin now.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. A toothpick inserted into the center of a muffin should come out clean or with just a few moist crumbs. The tops should be golden brown and spring back when gently pressed.
  8. Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Make sure eggs are at room temperature. Measure flour correctly by spooning into cup and leveling off. Let batter rest for 5 minutes after mixing for better rise. Muffins taste even better on day two. For gluten-free, use 1:1 gluten-free flour blend and add extra tablespoon of milk. For dairy-free, use vegan butter and oat or almond milk.

Nutrition

Keywords: brown butter, pumpkin muffins, fall recipe, easy muffins, pumpkin spice, breakfast muffins

Find it online: https://goldensimmer.com/cozy-brown-butter-pumpkin-muffins-easy-fall-recipe/