Print

Wholesome Brown Butter Pumpkin Chocolate Chip Muffins

brown butter pumpkin chocolate chip muffins - featured image
Print Recipe

Tender, perfectly spiced muffins with nutty brown butter, pumpkin, and melty chocolate chips. Made with whole wheat pastry flour for a wholesome twist, they’re quick to make and perfect for fall mornings.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ⅓ cup pure maple syrup
  • ¼ cup brown sugar, packed
  • 1½ cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ¼ cup milk (any kind)
  • ½ cup semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Brown the butter: Place butter in a small saucepan over medium heat. Stir occasionally until it melts, foams, and the milk solids turn golden brown with a nutty aroma (5-7 minutes). Immediately remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  3. Mix dry ingredients: In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Mix wet ingredients: In a medium bowl, whisk together pumpkin puree, eggs, maple syrup, brown sugar, and vanilla extract until smooth. Slowly drizzle in cooled brown butter while whisking, then add milk and whisk until combined.
  5. Combine: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not over-mix.
  6. Fold in chocolate chips: Gently fold in chocolate chips, reserving about 1 tablespoon for topping.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups (about ¾ full). Sprinkle reserved chocolate chips on top.
  8. Bake: Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when pressed.
  9. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not skip browning the butter—it adds essential nutty flavor. Use room temperature ingredients to prevent lumpy batter. Do not over-mix; a few lumps are fine. For extra domed tops, let batter rest 10 minutes before baking. Muffins taste even better the next day.

Nutrition

Keywords: pumpkin muffins, brown butter, chocolate chip, whole wheat, fall baking, easy muffins, healthy muffins

Find it online: https://breezybake.com/wholesome-brown-butter-pumpkin-chocolate-chip-muffins/