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Cozy Brown Butter Pumpkin Spice Muffins with Cream Cheese Swirl

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These cozy brown butter pumpkin spice muffins feature a nutty caramel aroma and a luscious cream cheese swirl, perfect for fall gatherings and a comforting treat.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 1/2 cups (190g) all-purpose flour (swap 1:1 with almond flour for gluten-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 cup (60ml) buttermilk or whole milk (use dairy-free milk if preferred)
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

Instructions

  1. Brown the Butter: In a medium skillet over medium heat, melt 1/2 cup (113g) unsalted butter. Stir frequently as it foams and then starts to brown (about 5-7 minutes). Remove from heat and pour into a large mixing bowl to cool slightly.
  2. Mix the Sugars and Eggs: To the warm browned butter, add 3/4 cup (150g) granulated sugar and 1/4 cup (50g) brown sugar. Stir to combine. Then whisk in 2 large eggs, one at a time, until smooth and slightly thickened (about 2 minutes).
  3. Add Pumpkin and Milk: Stir in 1 cup (240g) pumpkin puree and 1/4 cup (60ml) buttermilk. The batter will look thick but moist.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger.
  5. Fold Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to fold just until combined. Avoid overmixing.
  6. Prepare the Cream Cheese Swirl: In a small bowl, beat 4 ounces (115g) softened cream cheese with 1/4 cup (50g) sugar, 1 teaspoon vanilla extract, and 1 tablespoon flour until smooth and creamy.
  7. Fill Muffin Cups: Spoon about 2 tablespoons of batter into each muffin cup. Add a dollop (about 1 tablespoon) of cream cheese mixture on top. Then add another 2 tablespoons of batter over the cream cheese.
  8. Create the Swirl: Using a toothpick or skewer, gently swirl the cream cheese into the batter for a marbled effect. Do not overdo it.
  9. Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until a toothpick inserted near the center comes out clean.
  10. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Brown the butter carefully to avoid burning; watch for foam to subside and brown flecks to appear. Do not overmix the batter to keep muffins tender. Use silicone muffin liners for easy cleanup. The cream cheese swirl should be thick and chilled before swirling to prevent sinking. Muffins can be made ahead and refrigerated or frozen.

Nutrition

Keywords: pumpkin spice muffins, brown butter muffins, cream cheese swirl, fall baking, autumn muffins, cozy muffins, pumpkin recipes

Find it online: https://katedishes.com/cozy-brown-butter-pumpkin-spice-muffins-with-cream-cheese-swirl-recipe/