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Browned Butter Pumpkin Muffins

These pumpkin muffins are made by mixing pumpkin puree with dry and wet ingredients, then folding in browned butter to add a nutty flavor. The batter is poured into muffin tins and baked until golden and slightly cracked on top, resulting in moist, tender muffins with a slightly crispy exterior and a warm, aromatic scent.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter for browning
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Saucepan
  • Spatula

Method
 

  1. Begin by browning the butter in a small saucepan over medium heat. Stir occasionally until it turns a golden amber and smells nutty, about 3-4 minutes. Pour it into a bowl and let it cool slightly.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until combined.
  3. Add the pumpkin puree, eggs, milk, vanilla extract, and the cooled browned butter to the dry ingredients. Whisk gently until just combined and the batter is smooth, being careful not to overmix.
  4. Line your muffin tin with paper liners or spray with non-stick spray. Use an ice cream scoop or spoon to portion the batter evenly into each muffin cup, filling about three-quarters full.
  5. If desired, sprinkle a mixture of cinnamon sugar on top of each muffin for a sweet, crunchy crust.
  6. Place the muffin tin in a preheated 375°F (190°C) oven and bake for 20-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  7. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. The tops will develop charming cracks and a fragrant aroma will fill your kitchen.
  8. Serve the muffins slightly warm or at room temperature. Enjoy their moist interior with the rich, toasted flavor of browned butter and a hint of cinnamon sugar crunch on top.

Notes

Browning the butter adds a nutty flavor that elevates these muffins. Be attentive during browning to prevent burning, and feel free to customize with additional spices or topping crunches.