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Best Kid-Approved Brown Butter Pumpkin Muffins

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These brown butter pumpkin muffins are incredibly moist, tender, and packed with warm, nutty flavor. They’re a quick and easy crowd-pleaser that even picky kids will devour.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 can (15 oz) pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 tablespoons turbinado sugar (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 liners.
  2. Brown the butter: Place the stick of butter in a medium saucepan over medium heat. Stir constantly with a rubber spatula. It will melt, then foam, then start to crackle. After about 4-5 minutes, you’ll see golden-brown specks forming at the bottom and it will smell intensely nutty. The moment it turns a warm amber color, pull it off the heat immediately. Pour it into a heatproof bowl to stop the cooking. Let it cool for 5 minutes.
  3. Mix the wet ingredients: In a large bowl, whisk together the browned butter, granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract. Whisk until smooth and glossy.
  4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Fold it together: Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently—just until you no longer see streaks of flour. Do not overmix. The batter will be thick and slightly sticky.
  6. Fill the liners: Use a cookie scoop to divide the batter evenly among the 12 liners. Fill each about 3/4 full. If using turbinado sugar, sprinkle a generous pinch on top of each muffin.
  7. Bake: Place the pan on the middle rack of your preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be golden and spring back when lightly touched.
  8. Cool: Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

Don’t walk away from the butter while browning; it can go from browned to burnt in seconds. Room temperature eggs are important to prevent the browned butter from seizing. Overmixing will make the muffins tough. Check for doneness early as oven temperatures vary. Let muffins cool completely before storing to avoid sogginess.

Nutrition

Keywords: pumpkin muffins, brown butter, kid-friendly, easy muffins, fall baking, breakfast muffins, lunchbox muffins

Find it online: https://tablemira.com/best-kid-approved-brown-butter-pumpkin-muffins/