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Cozy Brown Butter Pumpkin Cream Cheese Muffins with Cinnamon Swirl

brown butter pumpkin cream cheese muffins - featured image
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These muffins combine the nutty richness of brown butter with moist pumpkin puree and a creamy cinnamon cream cheese swirl, perfect for cozy fall baking. They offer a tender texture with warm spices and a delightful marbled cinnamon ribbon.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 1 cup (240g) pumpkin puree (canned or homemade; avoid pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour (for gluten-free, swap with almond or oat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 8 ounces (225g) cream cheese, softened
  • 1/3 cup (40g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup (65g) brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Brown the butter: Melt 1/2 cup unsalted butter in a light saucepan over medium heat, stirring frequently until it foams and turns a rich golden color with a nutty aroma (about 5 minutes). Remove from heat and let cool slightly.
  2. Prepare the cream cheese swirl: Beat 8 ounces softened cream cheese with 1/3 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
  3. Mix dry ingredients: Sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in a medium bowl. Set aside.
  4. Combine wet ingredients: Whisk browned butter, 1 cup pumpkin puree, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract in a large bowl until fully combined.
  5. Fold in dry ingredients: Gradually add dry ingredients to wet, folding gently with a spatula until just combined. Avoid overmixing.
  6. Prepare the cinnamon swirl: Mix 1/3 cup packed brown sugar, 2 teaspoons cinnamon, and 2 tablespoons melted butter in a small bowl until crumbly.
  7. Assemble muffins: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well. Spoon about 2 tablespoons batter into each cup, add about 1 tablespoon cream cheese mixture, then cover with another 2 tablespoons batter. Sprinkle about 1 teaspoon cinnamon swirl on top and gently swirl with a skewer or knife for a marbled effect.
  8. Bake: Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Tops should be lightly golden and slightly puffed.
  9. Cool and enjoy: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not over-swirl the cinnamon topping to maintain the marbled effect. Cool browned butter slightly before mixing to avoid scrambling eggs. Use room temperature eggs and cream cheese for smooth blending. Muffins are best served warm or at room temperature. Store in an airtight container for up to 2 days at room temp or up to a week refrigerated. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin muffins, brown butter, cream cheese swirl, cinnamon swirl, fall baking, easy muffins, cozy dessert

Find it online: https://tastytuck.com/cozy-brown-butter-pumpkin-cream-cheese-muffins-with-cinnamon-swirl-recipe-for-easy-fall-baking/