Brown Butter Pumpkin Spice Muffins
Servings 10
I hope you'll love these crazy moist, bakery style pumpkin spice muffins. Made with browned butter, lots of pumpkin, and cozy spices.
Equipment
- 2 12 cup cupcake pans
Ingredients
Wet Ingredients & Sweeteners
- ½ cup (one stick) unsalted butter
- 2 tbsp greek yogurt or sour cream
- 2 eggs, at room temperature
- 1 15 oz can of pumpkin
- 1½ tsp vanilla extract
Dry Ingredients
- 2 cups + 2 tbsp all-purpose flour, spooned and leveled
- ¾ cup light brown sugar
- ⅓ cup granulated sugar
- 1¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine kosher salt
- 2 tsp ground cinnamon
- ¾ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground allspice
- ¼ tsp ground cloves
- extra sugar for topping, optional
Instructions
Make Browned Butter
- Cut the butter into slices to ensure they melt evenly. Add the slices in an even layer in a pan over medium heat.
- Melt the butter, stirring frequently. Once the butter is fully melted, continue heating it. It will begin to start bubbling and crackling. Continue stirring. After a while, the crackling will subside and butter will begin to foam. At this point, keep a close eye on the butter while continuing to stir. Be on the lookout for brown flecks and a nutty aroma.
- Once you see brown flecks and the melted butter turns a rich amber color, immediately remove it from heat and pour the butter into a separate, heatproof bowl. Let the browned butter cool down to room temperature before using (but don't let it become solid).
Muffins
- In a large bowl, whisk together the dry ingredients -- flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, allspice, and cloves until well mixed. Set this aside for now.
- In a separate bowl, whisk together the wet ingredients--cooled butter, eggs, pumpkin, sour cream, and vanilla until very smooth.
- Create a well in the bowl of the dry ingredients and pour the wet mixture over it. Use a spatula to fold everything together until just combined and no streaks of flour remain. Do not overmix! Some lumpiness is okay.
- Cover and transfer the batter to rest in the fridge for at least one hour, or overnight for best results.
- After resting the batter, preheat your oven to 425℉. Line every other cup of two cupcake pans and leave the others empty. This will give room for each muffin to grow. Use an ice cream scoop to fill the cups all the way to the top and then some. You will end up with 10-11 muffins depending on how high you fill them. Sprinkle the tops with some extra sugar if you desire.
- Bake at 425℉ for 5 minutes, then lower then temperature to 350℉ and continue baking for 16-20 minutes, until the muffins are set and a toothpick comes out clean.
- Let the muffins cool for 5 minutes in the pan before transferring them to a wire rack to cool completely. Enjoy!
Notes
*Nutritional information is an estimate and meant to be a guideline
- Make sure to use canned pumpkin puree and not canned pumpkin pie filling. Canned pumpkin can usually be found in the baking aisle at the grocery store.
- I highly recommend that you do not skip resting the batter in the fridge. This helps create both more tender and taller muffins. It's the secret to those big bakery style muffins that you see!
Serving: 1Muffin* | Calories: 330kcal
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