Print

Perfect Brown Butter Pumpkin Muffins Recipe: Easy Fall Treat

brown butter pumpkin muffins - featured image
Print Recipe

These Perfect Brown Butter Pumpkin Muffins are the fall breakfast or snack you didn’t know you needed until you smelled them baking. The nutty brown butter, warm spices, and sweet maple glaze come together in a way that feels both familiar and special.

Ingredients

  • Unsalted butter, ½ cup (1 stick / 113g)
  • Pumpkin puree, 1 cup (245g)
  • Granulated sugar, ¾ cup (150g)
  • Light brown sugar, ¼ cup (50g), packed
  • Large eggs, 2, at room temperature
  • Vanilla extract, 1 teaspoon
  • All-purpose flour, 1 ¾ cups (220g)
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Ground cinnamon, 1 ½ teaspoons
  • Ground nutmeg, ½ teaspoon
  • Ground ginger, ¼ teaspoon
  • Milk, ¼ cup (60ml), at room temperature
  • Powdered sugar, 1 cup (120g)
  • Pure maple syrup, 2 tablespoons
  • Milk, 1-2 tablespoons (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven. Line your muffin tin with paper liners or grease it well with butter or nonstick spray.
  2. Brown the butter. Place the ½ cup of unsalted butter in a medium saucepan over medium heat. Stir occasionally with a rubber spatula or whisk. The butter will melt, then foam, then start to crackle. After about 4-5 minutes, the foam will subside and you’ll see golden-brown specks forming at the bottom of the pan. The butter will smell nutty and amazing. As soon as it turns a warm amber color, remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking process. Let it co…
  3. Combine the wet ingredients. In a large mixing bowl, whisk together the cooled brown butter, ¾ cup granulated sugar, and ¼ cup packed light brown sugar until well combined. Add the 2 room-temperature eggs, one at a time, whisking well after each. Add 1 cup pumpkin puree, 1 teaspoon vanilla extract, and ¼ cup room-temperature milk. Whisk until smooth. The mixture should look glossy and uniform.
  4. Mix the dry ingredients. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon ginger. Whisk well to distribute the leavening agents and spices evenly.
  5. Combine wet and dry. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently. Stir just until you no longer see streaks of flour. A few lumps are totally fine. Overmixing will make the muffins tough. The batter will be thick and slightly fluffy.
  6. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups. I use a large cookie scoop or a ¼-cup measure to get even portions. Each cup should be about ¾ full. This gives you nice domed tops.
  7. Bake. Place the muffin tin in the preheated oven and bake for 18-22 minutes. At the 18-minute mark, start checking. The muffins are done when a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  8. Cool. Let the muffins cool in the pan for 5 minutes. Then transfer them to a cooling rack to cool completely before glazing.
  9. Make the glaze. In a small bowl, whisk together 1 cup sifted powdered sugar, 2 tablespoons pure maple syrup, 1 tablespoon milk, and a pinch of salt. Whisk until smooth. If the glaze is too thick, add another tablespoon of milk. If it’s too thin, add a little more powdered sugar. You want it thick enough to drizzle but thin enough to fall off a spoon.
  10. Glaze and serve. Drizzle the glaze over the cooled muffins using a spoon or a piping bag with a small tip. Let the glaze set for about 10 minutes before serving. The glaze will harden slightly, creating a beautiful crackly top.

Notes

Don’t walk away from the butter while browning. Room temperature ingredients matter for best texture. Use a light hand when mixing to avoid tough muffins. Check oven temperature with an oven thermometer. Let muffins cool completely before glazing. For best flavor, make a day ahead.

Nutrition

Keywords: pumpkin muffins, brown butter, fall recipe, easy muffins, maple glaze, breakfast, snack

Find it online: https://flurpchef.com/perfect-brown-butter-pumpkin-muffins-recipe-easy-fall-treat/