Brown Butter Pumpkin Spice Muffins

19 min prep1 hr 28 min total

Soft and tender pumpkin spice muffins enriched with the nutty depth of brown butter, finished with a crunchy cinnamon-sugar topping baked right in. These festive muffins bring cozy flavors to any occasion, perfect for a springtime Halloween or a relaxing morning treat.

Ingredients

12 servings

Contains Gluten, Dairy, and Eggs

Muffin Batter

Cinnamon-Sugar Topping

Directions

  1. Mark step 1 done

    Preheat the oven to 200°C. Coat a 12-cup muffin tin evenly with vegetable oil.

  2. Mark step 2 done

    Place the unsalted butter (115g) in a small saucepan over medium heat. Melt and cook, swirling occasionally, until the unsalted butter (115g) foams and brown specks form at the bottom, taking about 5 minutes. Transfer the browned unsalted butter (115g) to a large bowl to cool for 10 minutes.

  3. Mark step 3 done

    To the cooled unsalted butter (115g), add the pumpkin purée (225g), brown sugar (100g), granulated sugar (100g), eggs (2), milk (60ml), and vanilla extract (5ml). Whisk vigorously until the wet mixture is entirely smooth.

  4. Mark step 4 done

    In a separate medium bowl, whisk together the all-purpose flour (250g), baking powder (7.5ml), baking soda (2.5ml), salt (2.5ml), and pumpkin pie spice (10ml).

  5. Mark step 5 done

    Pour the dry all-purpose flour (250g) mixture into the wet pumpkin mixture. Fold gently with a spatula until just combined, being careful to leave no dry pockets of all-purpose flour (250g) without overmixing the batter.

  6. Mark step 6 done

    In a small bowl, stir together the granulated sugar (50g) and ground cinnamon (5ml) to create the topping.

  7. Mark step 7 done

    Divide the muffin batter evenly among the greased cups. Sprinkle the granulated sugar (50g) and ground cinnamon (5ml) topping evenly over the tops of each muffin. Bake at 200°C for 5 minutes, then reduce the oven temperature to 180°C and continue baking for 14 minutes, or until a toothpick inserted into the center comes out clean.

  8. Mark step 8 done

    Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to finish cooling. To safely store leftovers, let them cool completely, place them in a shallow container, and refrigerate within 2 hours of baking. The muffins will keep for up to 4 days refrigerated.

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DifficultyEasy
LabelsBaked, Breakfast, and Snack
CreatedOctober 10, 2026·Edited October 10, 2026