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Yes. That’s right. I’m coming at you with another pumpkin recipe! I’ve been up to my eyeballs in pumpkin purée this month and I’m loving every moment of it. I started working out again after a 2-year hiatus and mornings have been ravenous. To make breakfast a little easier for me (and Elara) I made these brown butter pumpkin muffins, This recipe uses browned butter to add a nutty, fall flavor the muffins.
Our nanny has taken Elara to a couple pumpkin patches lately and has brought home a new pumpkin every day for the last 5 days. According to her, it’s a polygamous family of pumpkins where there is a daddy pumpkin, a baby pumpkin, and three mommy pumpkins. Today, I gutted and roasted the pumpkins before they went bad. So you’ve been warned, more pumpkin recipes are coming soon!
When you’re mixing the batter, make sure not to over mix it, it will create gluten and give you a tough, chewy muffin. No bueno! Also, fill the cupcake liners almost to the top to get that bakery-style high top! I also used double-acting baking powder to help gift it that extra lift! Baking powder is activated by the acid in the buttermilk and then by the heat in the oven, giving you high tops!
These muffins are perfect for a fall breakfast and quick to whip up. I like to bake them on Sunday and store them in the fridge for breakfast all week!
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Brown Butter Pumpkin Muffins
- Total Time: 30 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
Moist fluffy pumpkin muffins made with nutty brown butter. The perfect fall breakfast! The recipes is quick and easy to make!
Ingredients
- 1/2 cup (113 g) unsalted butter
- 1 3/4 cup plus 1 tbsp (227 g) all-purpose flour
- 1/2 cup (113 g) granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 2 large eggs, room temperature
- 1 egg yolk
- 3/4 cup (177 mL) buttermilk, room temperature
- 1/4 cup (57 g) pumpkin puree
- 1/2 cup (60 g) chopped walnut pieces, reserve 2 tbsp to sprinkle on top
Instructions
- Pre-heat oven to 350°F/177°C. Line a cupcake pan with 12 muffin or cupcake paper liners.
- In a small saucepan, add butter. Cook over medium heat while stirring until the butter starts to turn golden brown and the milkfat starts to caramelize (you will see brown little specks in the butter). Pour the butter into a shallow bowl and place in the freezer to cool for 15 minutes.
- In a small mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Add the cooled brown butter, eggs, egg yolk, buttermilk, and pumpkin puree into a medium mixing bowl. Whisk until homogenous. Add the dry ingredients and whisk until just combined. It’s ok if you’re batter is lumpy. Fold in the chopped walnut pieces making sure to reserve 2 tbsp for the top.
- Spoon the batter into each cupcake tin until it is 3/4 of the way full. Sprinkle the top of each muffin with the reserved walnut pieces. Bake for 20 to 30 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan for 5 minutes. Then place on a rack to cool completely.
- Store the muffins in an airtight container in the refrigerate for up to one week or in the freezer for 2 to 3 months. To thaw the muffins, microwave for 1-2 minutes.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: American
