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Savory Brown Butter Pumpkin Cream Cheese Swirl Muffins

brown butter pumpkin cream cheese swirl muffins - featured image
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These muffins combine nutty brown butter, earthy pumpkin, and a tangy cream cheese swirl for a moist, tender, and comforting treat perfect for breakfast or a savory snack.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned gently
  • 1 cup (240ml) pure pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 2 cups (250g) all-purpose flour (or 1:1 gluten-free flour blend)
  • 2 tsp (10g) baking powder
  • 1/2 tsp (2.5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1 tsp (5ml) vanilla extract
  • 8 oz (226g) cream cheese, softened (full fat recommended)
  • 1/4 cup (30g) powdered sugar
  • 1 large egg yolk
  • 1/2 tsp (2.5ml) vanilla extract

Instructions

  1. Brown the Butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Swirl gently as it melts. After a few minutes, the butter will foam and then begin to brown with a nutty aroma and toasted bits. This takes about 5 minutes. Remove from heat and pour into a heatproof bowl to cool slightly.
  2. Prepare the Cream Cheese Swirl: In a medium bowl, beat 8 oz softened cream cheese, 1/4 cup powdered sugar, 1 egg yolk, and 1/2 tsp vanilla extract until smooth and creamy. Set aside.
  3. Mix the Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
  4. Combine Wet Ingredients: In another bowl, whisk together browned butter, 1 cup pumpkin puree, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 large eggs, and 1 tsp vanilla extract until smooth and well combined.
  5. Fold Wet into Dry: Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold just until combined. The batter will be thick but moist. Avoid overmixing.
  6. Assemble the Muffins: Line a 12-cup muffin tin with liners or grease well. Spoon half the pumpkin batter evenly into the cups. Drop spoonfuls of the cream cheese mixture over the batter, then add the remaining pumpkin batter on top.
  7. Create the Swirl: Use a toothpick or skewer to gently swirl the cream cheese through the pumpkin batter, creating marbled pockets. Do not over-swirl.
  8. Bake: Bake at 350°F (175°C) for 22-25 minutes, or until a toothpick inserted near the center comes out clean and tops are golden brown. Rotate the pan halfway through baking for even cooking.
  9. Cool & Enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The cream cheese swirl will set as they cool.

Notes

Use a light-colored pan to brown butter to better monitor color and avoid burning. For dairy-free, substitute coconut cream cheese and browned coconut oil. Avoid overmixing batter to keep muffins tender. Swirl cream cheese gently to create pockets. Rotate muffin tin halfway through baking for even cooking. Let muffins cool before removing from tin to set swirl.

Nutrition

Keywords: brown butter, pumpkin muffins, cream cheese swirl, fall recipe, savory muffins, easy homemade muffins, pumpkin spice

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