Brown Butter Pumpkin Muffins
Tender, spiced brown butter pumpkin muffins for autumn
Servings 6
Ingredients
- 12 tbsp unsalted butter
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 1/2 tsp ground ginger
- 15 oz can pumpkin puree
- 1/2 cup sour cream
- 1 whole egg
- 1 2/3 cups AP flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 3 tbsp demerara sugar
Instructions
- Preheat oven to 350°F.
- Heat 8 tbsp butter in a large sauté pan over medium-high heat. Cook until butter begins to brown, about 5 minutes, and remove from heat.
- Add the brown sugar, vanilla, 2 tsp cinnamon, cloves, nutmeg, and ginger. Then whisk in your pumpkin puree, sour cream, and egg until fully combined.
- Sift your flour, baking powder, baking soda, and salt in a fine-mesh strainer over your pumpkin puree mixture. Mix into the batter with a spatula until no flour streaks remain.
- Line a 6-cup jumbo muffin tin with 6 square pieces of parchment paper. Weigh them down with something thin and heavy if they won't stay.
- Remove objects from cups and, using an ice cream scooper, divide batter amongst each of the 6 muffin cups, filling most of the way in each.
- In a small bowl, mix together the demerara sugar and 1/2 tsp ground cinnamon. Sprinkle generously over each muffin, dividing evenly.
- Bake for 35 - 40 minutes, or until muffin tops spring back lightly when touched. Remove from oven and let cool in muffin tin.
- Remove paper wrappers and slice muffins in half. Toast in a pan with 1 tbsp butter for each muffin, then top with cinnamon sugar.
Notes
- I recommend toasting these in butter and adding cinnamon, butter, and maple syrup.
- You can add chocolate chips, toasted walnuts, or even pumpkin seeds to your batter for a twist on the classic.