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Cozy Brown Butter Pumpkin Cream Cheese Muffins

brown butter pumpkin cream cheese muffins - featured image
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These tender and moist muffins feature a nutty brown butter flavor combined with pumpkin and a luscious cream cheese swirl, perfect for cozy fall mornings.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 1 cup (240ml) pumpkin puree (canned or homemade)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Swirl the pan gently as the butter foams and then turns golden brown with a nutty aroma (about 5 minutes). Remove from heat and let cool 5 minutes.
  2. Make the cream cheese swirl: Beat 8 oz softened cream cheese, 1/4 cup sugar, 1 egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy. Chill in the fridge.
  3. Mix wet ingredients: In a large bowl, combine browned butter, 1 cup pumpkin puree, 3/4 cup granulated sugar, 1/2 cup brown sugar, 2 eggs, and 1 teaspoon vanilla extract. Whisk until combined.
  4. Combine dry ingredients: In a separate bowl, sift together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger.
  5. Fold dry into wet: Gradually add dry ingredients into wet mixture, folding gently with a spatula just until incorporated. Do not overmix.
  6. Prepare muffin tin: Line a 12-cup muffin tin with paper liners or grease well. Spoon half of the pumpkin batter evenly into the cups (about 2 tablespoons each).
  7. Add cream cheese swirl: Drop about 1 tablespoon of cream cheese mixture on top of each muffin batter portion. Top with remaining pumpkin batter (about 2 tablespoons). Use a knife or toothpick to gently swirl the cream cheese into the batter.
  8. Bake: Preheat oven to 350°F (175°C). Bake muffins for 20-25 minutes until golden brown and a toothpick inserted into the pumpkin part comes out clean.
  9. Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

If cream cheese swirl sinks, chill filled muffin tin for 10 minutes before baking. Tent muffins with foil if browning too quickly. Use fresh spices for best flavor. For dairy-free, use vegan cream cheese and coconut oil. For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed.

Nutrition

Keywords: pumpkin muffins, brown butter, cream cheese swirl, fall baking, easy muffins, breakfast muffins, cozy recipe

Find it online: https://realityeats.com/cozy-brown-butter-pumpkin-cream-cheese-muffins-recipe-easy-and-delicious/