Get ready to transform your kitchen into a cozy autumn paradise with these irresistible Browned Butter Pumpkin Spice Muffins! Imagine biting into a warm, perfectly spiced muffin that combines the rich, nutty flavor of browned butter with the classic fall essence of pumpkin. These aren't just ordinary muffins - they're a culinary experience that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver moist, flavorful muffins that capture the very essence of fall in every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and develops a nutty aroma. This typically takes 5-7 minutes. Watch carefully to prevent burning.
- Remove browned butter from heat and let it cool slightly for 5 minutes.
- In a large mixing bowl, whisk together brown sugar, granulated sugar, eggs, and pumpkin puree until smooth and well combined.
- Gradually pour the cooled browned butter into the pumpkin mixture, whisking continuously to incorporate fully.
- In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gently fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a brown butter glaze before serving.
Tips
- Brown Butter Like a Pro: The key to these muffins is perfectly browned butter. Watch it carefully and stir frequently to achieve that golden, nutty flavor without burning.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Room Temperature Ingredients: Ensure eggs and pumpkin puree are at room temperature for better incorporation and a smoother batter.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs when inserted into the center of a muffin.
- Storage Hack: These muffins stay fresh for 3-4 days in an airtight container at room temperature, or you can freeze them for up to a month.
- Customize Your Spice: Feel free to adjust the spice blend to your taste. Love more cinnamon? Go for it! Want a kick of extra ginger? Add a pinch more!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 75mg
