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Best Kid-Approved Brown Butter Pumpkin Chocolate Chip Muffins

brown butter pumpkin chocolate chip muffins - featured image
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These tender, perfectly spiced muffins are studded with melty chocolate chips and feature a nutty, caramel-like flavor from brown butter. They’re a family favorite fall tradition that kids and adults alike will love.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (240g) pumpkin puree
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter or non-stick spray.
  2. Brown the butter: Place the butter in a medium saucepan over medium heat. Stir frequently as it melts. The butter will foam and bubble; keep stirring until it turns a golden-amber color with brown specks at the bottom and smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl to cool for about 10 minutes.
  3. Combine the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. Mix the wet ingredients: In a medium mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and the cooled brown butter until smooth and well combined.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine). Do not overmix.
  6. Fold in the chocolate chips: Add the chocolate chips to the batter and fold gently until evenly distributed. Reserve a handful of chips to sprinkle on top before baking.
  7. Fill the muffin cups: Use an ice cream scoop or large spoon to divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle reserved chocolate chips on top and press in slightly.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18-22 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 to a cooling rack to cool completely.

Notes

Watch the butter carefully when browning; it can go from perfect to burnt in seconds. Do not overmix the batter to avoid tough muffins. Use room temperature eggs for even incorporation. Measure flour by spooning and leveling for accuracy. Let muffins cool in the tin for 5 minutes before transferring to a rack.

Nutrition

Keywords: pumpkin muffins, brown butter, chocolate chip, fall baking, kid-friendly, easy muffins

Find it online: https://perkypan.com/best-kid-approved-brown-butter-pumpkin-chocolate-chip-muffins/