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Cozy Brown Butter Pumpkin Chocolate Chip Muffins

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These moist, fluffy muffins combine nutty brown butter, earthy pumpkin, and melty chocolate chips for the ultimate fall treat. Perfect for a quick breakfast or cozy snack, they come together in just 35 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1/4 cup (60ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt the butter. Stir frequently with a rubber spatula. It will foam, then start to turn golden. When you see brown specks forming at the bottom and it smells nutty, remove from heat immediately. Pour into a heatproof bowl to stop cooking. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  4. Mix wet ingredients: In a large bowl, whisk together browned butter, granulated sugar, and brown sugar until well combined. Add egg, pumpkin puree, milk, and vanilla extract. Whisk until smooth and glossy.
  5. Combine wet and dry: Pour dry ingredients into wet mixture. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay—do not overmix.
  6. Fold in chocolate chips: Add chocolate chips and fold 3-4 times until evenly distributed. Reserve a handful to sprinkle on top.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle reserved chocolate chips on top.
  8. Bake: Place muffin tin in preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when gently pressed.
  9. Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t walk away from the brown butter—it can burn quickly. Use room temperature ingredients to prevent seizing. Spoon and level flour for best results. Do not overmix the batter. Let muffins cool completely before storing to avoid gumminess.

Nutrition

Keywords: pumpkin muffins, brown butter, chocolate chip muffins, fall baking, easy muffin recipe, pumpkin chocolate chip

Find it online: https://flurpchef.com/cozy-brown-butter-pumpkin-chocolate-chip-muffins/