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Quick Brown Butter Pumpkin Muffins in 30 Minutes

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These quick brown butter pumpkin muffins come together in just 30 minutes, featuring nutty browned butter and warm spices for an unforgettable fall treat. Perfect for busy weeknights, they’re moist, tender, and absolutely delicious.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1 3/4 cups (220g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree
  • 2 large eggs
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Brown the butter: Place 1/2 cup butter in a small skillet or saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and brown specks appear (about 5-7 minutes). Remove from heat immediately when it smells nutty and turns golden amber. Pour into a heatproof bowl to stop cooking.
  3. Let the brown butter cool slightly (about 5 minutes) until warm but not hot.
  4. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  5. In a medium bowl, whisk together granulated sugar and brown sugar until no lumps remain. Add eggs and whisk until smooth and slightly pale (about 1 minute). Whisk in pumpkin puree, milk, and vanilla extract. Slowly drizzle in warm brown butter while whisking constantly until smooth and glossy.
  6. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine; do not overmix).
  7. Divide batter evenly among 12 muffin cups (about 3/4 full each).
  8. Bake for 16-18 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 lightly touched.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t rush the brown butter; watch it closely to avoid burning. Use room temperature eggs to prevent the butter from seizing. Measure flour correctly by spooning and leveling. Do not overmix the batter. For domed tops, fill cups almost to the top and don’t open the oven during the first 12 minutes. Muffins taste even better the next day.

Nutrition

Keywords: pumpkin muffins, brown butter, quick muffins, fall baking, easy pumpkin recipe, 30-minute muffins

Find it online: https://daintydine.com/quick-brown-butter-pumpkin-muffins-in-30-minutes/