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Perfect Brown Butter Pumpkin Chocolate Chip Muffins

brown butter pumpkin chocolate chip muffins - featured image
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These moist, tender muffins combine nutty brown butter with pumpkin puree and semi-sweet chocolate chips for a rich, fall-inspired treat. Perfect for cozy mornings, brunch, or a late-night baking adventure.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
  2. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts. The butter will foam, then crackle and pop. After 5-7 minutes, when golden brown specks form and it smells nutty, remove from heat and pour into a heat-safe bowl. Let cool for 10 minutes.
  3. Mix wet ingredients: In a large bowl, whisk together browned butter, pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in milk and vanilla extract.
  4. Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  5. Fold together: Pour dry ingredients into wet ingredients. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Gently fold in chocolate chips, reserving about 2 tablespoons for tops.
  6. Fill muffin cups: Use a cookie scoop or spoon to divide batter evenly among 12 cups, filling each about 3/4 full. Sprinkle reserved chocolate chips on top.
  7. Bake: Place muffin tin in preheated oven and bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  8. Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and milk. Don’t overmix the batter. Let the batter rest for 15 minutes before baking for taller, domed tops. Rotate the pan halfway through baking for even browning. Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, brown butter, chocolate chip muffins, fall baking, pumpkin recipe, easy muffins

Find it online: https://daintydine.com/perfect-brown-butter-pumpkin-chocolate-chip-muffins-recipe/