These Brown Butter Pumpkin Muffins are easy to make, taste great and will make your house smell amazing. I sprinkle the top with turbinado sugar to give it a little bit of a crunchy top - you can use regular sugar if that’s all you have or skip it. I brown the butter in this recipe but you can also just use regular melted butter (or sub coconut oil or canola oil.)
Brown Butter Pumpkin Muffins
1 15 oz can organic pumpkin purée
3/4 c sugar
2 eggs
1/2 cup unsalted butter
2 tsp pure vanilla extract
1/2 tsp salt
1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp cardamom (optional)
1 cup pecans, walnuts or chocolate chips (optional)
1 Tbs turbinado or regular sugar
Preheat oven to 350 degrees. Place muffin liners in a 12 muffin pan or grease pan well.
Make brown butter: Melt butter in a saucepan over medium-high heat. When it boils, reduce to medium and simmer until foamy. Cook, stirring occasionally and scraping bottom of pan until foam subsides, butter turns golden brown with a nutty smell, and milk solids separate into brown specks that sink to bottom. Remove from heat and set aside to cool slightly.
In a large bowl, mix pumpkin purée, sugar, eggs, brown butter, vanilla and salt and mix to combine well. Add remaining dry ingredients (except turbinado sugar) and stir until combined. Mix in nuts or chocolate chips if using. Don’t over mix.
Divide batter into 12 muffin cups (they will be pretty full) and sprinkle tops with turbinado (or regular) sugar. Bake for about 25 minutes or until when you press lightly on the top of a muffin it springs back.
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