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Tender Brown Butter Pumpkin Cream Cheese Swirl Muffins

brown butter pumpkin cream cheese swirl muffins - featured image
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These tender muffins combine the nutty richness of brown butter with warm pumpkin and a sweet-tangy cream cheese swirl, perfect for a cozy fall treat.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned until nutty and fragrant
  • 1 cup (240g) pumpkin puree, canned or homemade
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 3/4 cups (220g) all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Cream Cheese Filling:
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt 1/2 cup (115g) unsalted butter. Stir frequently as it foams and turns golden brown with a nutty aroma—about 5 minutes. Remove from heat and let cool slightly.
  2. Prepare the Cream Cheese Swirl: In a medium bowl, beat 8 oz (225g) softened cream cheese, 1/4 cup (50g) granulated sugar, 1 egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside.
  3. Mix Wet Ingredients: In a large bowl, whisk together 1 cup (240g) pumpkin puree, 3/4 cup (150g) granulated sugar, 1/4 cup (50g) packed brown sugar, 2 large eggs, 1 teaspoon vanilla extract, and the cooled brown butter. Whisk until combined—about 2 minutes.
  4. Combine Dry Ingredients: In a separate bowl, sift together 1 3/4 cups (220g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
  5. Fold Dry Into Wet: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. The batter should be thick but smooth—don’t overmix or muffins will be tough.
  6. Fill Muffin Cups: Line your muffin tin with paper liners or grease well. Spoon a tablespoon of batter into each cup, then add a small dollop (about 1 tablespoon) of cream cheese filling. Top with another tablespoon of pumpkin batter. Using a toothpick or skewer, gently swirl the cream cheese through the batter to create a marbled effect.
  7. Bake: Place the muffin tin into a preheated oven at 350°F (175°C) for 20-25 minutes. Muffins are done when a toothpick inserted into the pumpkin part comes out clean (some cream cheese residue is okay).
  8. Cool and Enjoy: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. These taste amazing warm or at room temperature.

Notes

Watch butter closely when browning to avoid burning. Use room temperature eggs and cream cheese for smooth mixing. Swirl cream cheese gently to maintain marbled effect. If cream cheese sinks, chill filling before swirling. Baking times may vary by oven; test with toothpick.

Nutrition

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

Find it online: https://piperplate.com/tender-brown-butter-pumpkin-cream-cheese-swirl-muffins-easy-homemade-fall-recipe/