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Brown Butter Pumpkin Chocolate Chip Muffins

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These brown butter pumpkin chocolate chip muffins are the ultimate fall treat, combining nutty brown butter, earthy pumpkin, and melty chocolate chips for a deeply flavorful and tender muffin that’s perfect for crisp mornings or any autumn occasion.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Brown the butter: In a light-colored saucepan, melt the butter over medium heat, stirring occasionally. Once it foams and brown specks appear and it smells nutty, remove from heat immediately. Pour into a heat-safe bowl and let cool for about 10 minutes.
  3. Mix the wet ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla, then slowly pour in the cooled brown butter, whisking continuously until combined.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until no lumps remain.
  5. Fold the batter: Pour dry ingredients into wet ingredients. Use a rubber spatula to fold gently until just combined—do not overmix. A few lumps are fine.
  6. Add the chocolate chips: Gently fold in the chocolate chips, reserving about 2 tablespoons to sprinkle on top.
  7. Fill the muffin cups: Divide batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  8. Bake: Place muffin tin in the preheated oven and bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly touched.
  9. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the butter carefully when browning—it can go from perfect to burnt in under 30 seconds. Use room temperature eggs to prevent the brown butter from seizing. Do not overmix the batter to avoid dense muffins. For best results, let muffins cool on a wire rack to prevent soggy bottoms.

Nutrition

Keywords: brown butter, pumpkin, chocolate chip, muffins, fall, easy, homemade

Find it online: https://sofiaspice.com/brown-butter-pumpkin-chocolate-chip-muffins-easy-homemade-recipe/