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Easy Brown Butter Pumpkin Muffins in 30 Minutes

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These Easy Brown Butter Pumpkin Muffins are quick, forgiving, and absolutely delicious. They come together in just 30 minutes and feature nutty brown butter and warm spices for a tender, bakery-style treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (1 stick or 113g) unsalted butter
  • ¾ cup (170g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (any kind)
  • Coarse sugar or turbinado sugar for topping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line a 12-cup muffin pan with paper liners or grease well.
  2. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter turns golden-amber with brown specks and smells nutty (about 3-5 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 5 minutes.
  3. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Combine wet ingredients: In a separate medium bowl, whisk together pumpkin puree, cooled brown butter, egg, vanilla extract, and milk until smooth.
  5. Mix the batter: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain (about 10-12 strokes). Do not overmix; a few lumps are fine.
  6. Fill muffin cups: Divide batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle coarse sugar on top if desired.
  7. Bake for 18-20 minutes, until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t walk away from browning butter; it can burn quickly. Use room temperature ingredients for best texture. Do not overmix the batter. For bakery-style domed tops, fill cups slightly more than ¾ full. Underbake by 1-2 minutes if making ahead for extra moisture.

Nutrition

Keywords: pumpkin muffins, brown butter, easy muffins, fall baking, 30-minute recipe, pumpkin spice

Find it online: https://dahliadishes.com/easy-brown-butter-pumpkin-muffins-in-30-minutes/