Brown Butter Pumpkin Muffins
- Anthology of Crumbs
- Oct 28
- 1 min read
1
Brown Butter Flavour:
The act of browning the butter adds a deep, nutty, caramelized flavour that elevates the entire muffin and enhances the pumpkin spice blend.
2
Storage:
Muffins keep well in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.
3
Serving Suggestions:
These small muffins pair beautifully with a strong coffee or hot cider, making them perfect for an afternoon treat.
Notes
1
Toast Pecans: Preheat the oven to 350 °F (177 °C). Spread the pecans on a cookie sheet and toast them in the oven for 7 to 10 minutes, until nicely browned. Flip the nuts with a metal spatula at the halfway point to ensure even toasting. Remove from the oven and allow to cool.
2
Brown the Butter: In a small saucepan over medium low heat, melt all of the butter (½ cup plus 2 Tbsp). Continue cooking, stirring occasionally, until the butter foams and brown specks form on the bottom, giving off a nutty aroma. Immediately pour the brown butter into a heat safe bowl and allow it to cool completely (about 10 minutes).
3
Prepare Dry Ingredients: Onto a large piece of parchment paper, sift together the flour, baking soda, cinnamon, ground ginger, nutmeg, ground cloves, and salt. Set aside.
4
Mix Wet Ingredients: In a large bowl, whisk together the cooled brown butter, pumpkin, eggs, granulated sugar, and dark brown sugar until well combined.
5
Combine Batter: Add the sifted dry ingredients and whisk until just combined. Be careful not to overmix the batter.
6
Fill and Top: Use an ice cream scoop to divide the batter evenly between the paper liners, filling them no more than two thirds full. Top each muffin with a toasted pecan.
7
Bake: Bake in the preheated oven for 15 to 20 minutes or until the tops spring back when lightly pressed with your finger. If making mini muffins, bake for 10 to 12 minutes.
8
Cool: Remove from the oven and allow the muffins to cool slightly in the pan, then transfer to a wire rack to cool completely.
Instructions
½ cup plus 2 Tbsp unsalted butter (125 ml + 30 ml)
1 ¼ cups all purpose flour (190 g)
¾ tsp baking soda
1 ½ tsp ground cinnamon
¾ tsp ground ginger
½ tsp nutmeg
½ tsp ground cloves
½ tsp salt
1 cup (260 g) pumpkin puree
2 large eggs
1 cup (220 g) granulated sugar
¼ cup (45 g) dark brown sugar
optional: pecans (for topping)
Brown Butter Pumpkin Muffins
Anthology of Crumbs
There is something undeniably satisfying about a small, perfectly spiced pumpkin muffin. Perhaps it allows you to eat a few more without guilt. This recipe uses the brown butter method to deepen the autumnal flavour of the pumpkin, cinnamon, and ginger, resulting in a tender, moist, and delightfully aromatic treat.
Servings :
12 muffins or 24 mini muffins
Calories:
Prep Time
15 min
Cooking Time
20 min
Rest Time
5 min (cool)
Total Time
40 min
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