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Easy Brown Butter Pumpkin Cream Cheese Muffins Recipe

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These brown butter pumpkin cream cheese muffins deliver a bakery-quality texture with a nutty, rich flavor and a soft, tangy cream cheese center. Perfect for fall brunches, lunchboxes, or a warm treat with coffee.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 tablespoon turbinado sugar (optional)
  • A pinch of flaky sea salt (optional)

Instructions

  1. Brown the butter: Place 6 tablespoons unsalted butter in a small saucepan over medium heat. Melt completely, then swirl occasionally. The butter will foam, then settle, and brown specks will form at the bottom (about 4-6 minutes). When it smells nutty and is golden-amber, remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. Make cream cheese filling: In a small bowl, beat together softened cream cheese, 2 tablespoons sugar, ½ teaspoon vanilla, and 1 tablespoon flour until smooth. Set aside at room temperature.
  4. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  5. Mix wet ingredients: In a medium bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, vanilla, and cooled brown butter until smooth and glossy.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Fill muffin cups: Divide about half the batter evenly among the 12 cups, filling each about ¾ full.
  8. Add cream cheese filling: Drop a rounded teaspoon of cream cheese mixture into the center of each muffin cup. Do not press down.
  9. Top with remaining batter: Divide remaining batter over the cream cheese filling, covering it completely. Cups will be very full.
  10. Sprinkle with topping: If using, sprinkle turbinado sugar and a pinch of flaky sea salt over each muffin top.
  11. Bake for 18-22 minutes, until golden brown and a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with a few moist crumbs.
  12. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown butter can go from perfect to burnt in seconds—watch closely. Let brown butter cool before adding eggs to avoid scrambling. Do not overmix batter; a few lumps are fine. Fill muffin cups high for tall, domed tops. Store in an airtight container at room temperature for up to 3 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin muffins, brown butter, cream cheese muffins, fall baking, bakery-style muffins, pumpkin spice, easy muffin recipe

Find it online: https://fizzlefork.com/easy-brown-butter-pumpkin-cream-cheese-muffins-recipe/