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Irresistible Brown Butter Pumpkin Cream Cheese Swirl Muffins

brown butter pumpkin cream cheese swirl muffins - featured image
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These muffins combine nutty brown butter, spiced pumpkin, and a tangy cream cheese swirl for a moist, tender fall treat that’s quick and easy to make.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) pure pumpkin puree (not pumpkin pie filling)
  • 1 3/4 cups (220g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • For the Cream Cheese Swirl:
  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract

Instructions

  1. Brown the butter: In a skillet over medium heat, melt 1/2 cup (113g) unsalted butter. Stir frequently as it foams and browns, about 4-5 minutes. Remove from heat and let cool slightly (about 5 minutes).
  2. Mix cream cheese swirl: In a medium bowl, beat 4 oz (115g) softened cream cheese with 1/4 cup (30g) powdered sugar, 1 egg yolk, and 1/2 tsp vanilla extract until smooth and creamy. Set aside in the fridge.
  3. Prepare dry ingredients: In a large bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/2 tsp salt.
  4. Combine wet ingredients: In another bowl, whisk the browned butter (cooled), 3/4 cup (150g) granulated sugar, 1/4 cup (50g) brown sugar, and 2 large eggs until smooth. Stir in 1 cup (240g) pumpkin puree and 1 tsp vanilla extract.
  5. Mix batter: Gradually add dry ingredients to wet, folding gently with a spatula until just combined. Do not overmix.
  6. Fill muffin cups: Line or grease a 12-cup muffin tin. Spoon a tablespoon of batter into each cup, then add about a teaspoon of cream cheese mixture. Repeat layering until cups are nearly full. Use a toothpick to swirl the cream cheese through the batter.
  7. Bake: Bake at 350°F (175°C) for 18-22 minutes. Muffins are done when a toothpick inserted into the batter comes out clean or with a few moist crumbs.
  8. Cool: Let muffins cool in the tin for 5 minutes before transferring to a wire rack.

Notes

Do not walk away while browning butter to avoid burning. Fold batter gently to keep muffins tender. Use softened cream cheese for smooth swirl. Muffins taste best warm or at room temperature. Store in airtight container up to 2 days at room temp or 5 days refrigerated. Freeze individually wrapped up to 3 months.

Nutrition

Keywords: pumpkin muffins, brown butter, cream cheese swirl, fall baking, easy muffins, pumpkin recipe, autumn dessert

Find it online: https://sizzlesprout.com/irresistible-brown-butter-pumpkin-cream-cheese-swirl-muffins-recipe-for-easy-fall-baking/