Print

Wholesome Brown Butter Pumpkin Muffins

brown butter pumpkin muffins - featured image
Print Recipe

These Wholesome Brown Butter Pumpkin Muffins are light, fluffy, and perfectly moist, with a deep, nutty richness from brown butter and warm fall spices. Made with whole wheat pastry flour and reduced sugar, they’re a healthier comfort food that tastes indulgent.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 3/4 cups whole wheat pastry flour
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup plain Greek yogurt
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Optional mix-ins: 1/2 cup chopped pecans or walnuts, 1/3 cup dark chocolate chips, or 1/4 cup dried cranberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Brown the butter: Place the butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams and turns amber with brown specks (about 3-4 minutes). Remove from heat immediately and pour into a heatproof bowl to cool for 10 minutes.
  3. In a large bowl, whisk together the whole wheat pastry flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  4. In a medium bowl, whisk together the brown sugar, granulated sugar, and cooled brown butter until smooth. Add eggs one at a time, whisking well after each. Then whisk in pumpkin puree, Greek yogurt, milk, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). If using mix-ins, fold them in now.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t rush the brown butter; use medium heat and watch closely. Room temperature ingredients help with emulsification. Measure flour correctly by fluffing, spooning, and leveling. Let batter rest 10 minutes for a more tender crumb. Check doneness with a toothpick or by pressing the top. Brown butter flavor deepens after the first day.

Nutrition

Keywords: pumpkin muffins, brown butter, fall recipe, whole wheat, healthy muffins, easy pumpkin muffins

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