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Best Brown Butter Pumpkin Muffins Recipe

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These brown butter pumpkin chocolate chip muffins are incredibly moist and tender, with a nutty depth from browned butter and pockets of melted chocolate in every bite. Perfect for fall mornings or cozy weekends.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup buttermilk
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center. Line your muffin tin with paper liners or grease it well with butter or non-stick spray.
  2. Brown the butter: Place the 1/2 cup of unsalted butter in a medium saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. You’ll see it foam up, then the foam will subside, and small brown specks will appear at the bottom. This whole process takes about 5-7 minutes. The moment you smell a nutty aroma and see the butter turn a golden-amber color, remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking process. Let it…
  3. Mix the dry ingredients: In a large bowl, whisk together the 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Whisk for about 20 seconds to aerate the flour and break up any clumps. Set aside.
  4. Mix the wet ingredients: In a medium bowl, whisk together the 3/4 cup granulated sugar and 1/2 cup packed light brown sugar. Add the 2 large eggs and whisk until smooth and slightly pale, about 1 minute. Add the 1 cup pumpkin puree, 2 teaspoons vanilla extract, and 1/4 cup buttermilk. Whisk until fully combined. Now, slowly drizzle in the cooled brown butter while whisking constantly. The mixture should look glossy and smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently. Stop as soon as you see no more streaks of flour—overmixing will make the muffins tough. The batter will be thick and slightly lumpy, and that’s exactly what you want.
  6. Fold in the chocolate chips: Add 1 cup of semi-sweet chocolate chips to the batter. Fold them in with just a few strokes. Reserve about 2 tablespoons of chocolate chips to sprinkle on top of the muffins before baking—this makes them look bakery-worthy.
  7. Fill the muffin cups: Using a cookie scoop or spoon, divide the batter evenly among the 12 muffin cups. Each cup should be about 3/4 full. Don’t overfill, or the muffins will spread and lose their dome. Sprinkle the reserved chocolate chips on top of each muffin.
  8. 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 comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  9. Cool: Let the muffins cool in the pan for exactly 5 minutes. This allows them to set without sticking. Then transfer them to a wire cooling rack to cool completely. If you leave them in the pan too long, the bottoms will get soggy from the steam.

Notes

Don’t overmix the batter; a few lumps are fine. Brown butter can burn quickly—watch for the nutty aroma and amber color. Room temperature ingredients help ensure a smooth batter. For best results, use a light-colored pan for browning butter. These muffins taste even better on day two.

Nutrition

Keywords: brown butter, pumpkin, chocolate chip, muffins, fall, autumn, easy, moist

Find it online: https://lucastable.com/best-brown-butter-pumpkin-muffins-recipe/