Description
These brown butter pumpkin chocolate chip muffins are soft, tender, and packed with deep, nutty flavor from browned butter. They’re the perfect fall treat with melty chocolate chips in every bite.
Ingredients
Scale
- ½ cup (1 stick / 113g) unsalted butter
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 cup (240g) pumpkin puree (100% pure, not pie filling)
- 2 large eggs, at room temperature
- ¼ cup (60ml) milk (whole milk preferred)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup (175g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease the cups thoroughly.
- Place the ½ cup of unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams, subsides, and turns golden-brown with tiny specks at the bottom. Remove from heat immediately and pour into a heatproof bowl. Let cool for 5-10 minutes.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a medium mixing bowl, whisk together the granulated sugar and light brown sugar until combined. Add the pumpkin puree, room temperature eggs, milk, vanilla extract, and cooled brown butter. Whisk until smooth and glossy.
- Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined—a few small lumps are fine. Do not overmix.
- Gently fold in ¾ cup of the semi-sweet chocolate chips, reserving the remaining ¼ cup for the tops.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips over the tops, pressing them in gently.
- Bake on the middle rack 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 lightly.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.
Notes
Watch the butter closely when browning—it can go from perfect to burnt quickly. Let the brown butter cool before adding to the eggs to avoid scrambling. For best results, use room temperature ingredients. Muffins taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 24
- Sodium: 220
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 39
- Fiber: 2
- Protein: 4
Keywords: pumpkin muffins, brown butter, chocolate chip, fall baking, easy muffin recipe