Print

Best Brown Butter Pumpkin Muffins with Maple Glaze

brown butter pumpkin muffins - featured image
Print Recipe

These brown butter pumpkin muffins with maple glaze are the perfect fall treat. The nutty brown butter adds depth, while the maple glaze provides a sweet finish. Quick and easy to make, they’re a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup (240g) canned pumpkin puree
  • 1 3/4 cups (220g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g, packed) light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) buttermilk
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Maple Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center. Line a 12-cup muffin tin with paper liners or grease it well.
  2. Brown the butter: In a light-colored saucepan over medium heat, melt the butter. Stir constantly with a rubber spatula or wooden spoon. After a few minutes, the butter will start to foam and crackle. Keep stirring until you see little brown specks form at the bottom and the butter smells nutty and turns a golden-brown color. Remove from heat immediately (about 4-5 minutes). Pour into a heatproof bowl and let cool for 10 minutes.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.
  4. Combine the wet ingredients: In a medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and buttermilk until smooth.
  5. Add the browned butter: Slowly pour the cooled browned butter into the wet ingredients, whisking constantly. Scrape all the brown bits from the bottom of the bowl. Whisk until combined.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until just combined. A few streaks of flour are okay. The batter will be thick and slightly lumpy.
  7. Fill the muffin cups: Divide the batter evenly among the 12 cups, filling each about 3/4 full.
  8. Bake: Place the tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  9. Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a cooling rack. Cool completely before glazing (about 20 minutes).
  10. Make the glaze: While the muffins cool, whisk together the powdered sugar, maple syrup, and a pinch of salt in a small bowl. Add milk 1 tablespoon at a time until you reach a thick but pourable consistency.
  11. Glaze the muffins: Once the muffins are completely cool, drizzle the glaze over the tops. Let the glaze set for 5-10 minutes before serving.

Notes

For the best brown butter, use a light-colored saucepan so you can see the color change. If your pumpkin puree looks watery, blot it with a paper towel before measuring. You can substitute the buttermilk with plain Greek yogurt thinned with a little milk. For a gluten-free version, use a 1:1 gluten-free flour blend. Cool completely before glazing to prevent the glaze from melting off.

Nutrition

Keywords: brown butter, pumpkin muffins, maple glaze, fall baking, easy muffins

Find it online: https://breezybake.com/best-brown-butter-pumpkin-muffins-with-maple-glaze/