Pumpkin Muffins
These Pumpkin Muffins with Browned Butter offer a delightful blend of fall flavors, combining pumpkin, spices, and the nutty aroma of browned butter for a perfect treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon Freshly ground recommended for best flavor
- 1/2 teaspoon nutmeg Freshly ground recommended for best flavor
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter (browned) Brown the butter for added flavor
- 3 large eggs
- 1 teaspoon vanilla extract
Optional Mix-Ins
- 1/2 cup chopped walnuts or chocolate chips Optional for added texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with butter.
- In a saucepan over medium heat, melt the unsalted butter. Let it cook until it turns golden brown and smells nutty. Remove from heat and allow it to cool slightly.
- In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until combined.
- In another bowl, mix the brown sugar, granulated sugar, pumpkin puree, and eggs. Stir in the browned butter and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing. If desired, fold in nuts or chocolate chips.
- Spoon the batter into each muffin cup, filling them about three-quarters full.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
To elevate your muffins, use fresh spices, avoid overmixing for tenderness, and experiment with add-ins like chopped apples or dried cranberries. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.