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Cozy Brown Butter Pumpkin Cream Cheese Swirl Muffins

brown butter pumpkin cream cheese swirl muffins - featured image
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These cozy muffins combine the nutty richness of brown butter with spiced pumpkin batter and a tangy cream cheese swirl, perfect for fall breakfasts or treats.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick), browned and cooled slightly
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 1/2 cups all-purpose flour (can swap for almond flour for gluten-free)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract

Instructions

  1. Brown the butter: In a light-colored skillet over medium heat, melt the unsalted butter. Keep cooking, swirling the pan occasionally, until the butter foams and turns a golden brown with a nutty aroma, about 5-7 minutes. Watch closely to avoid burning. Remove from heat and let cool slightly.
  2. Prepare the cream cheese swirl: In a medium bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
  3. Mix the wet ingredients: In a large bowl, combine the browned butter, granulated sugar, and eggs. Whisk until fully combined and slightly fluffy, about 2 minutes. Stir in the pumpkin puree until even.
  4. Whisk dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  5. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined. Do not overmix; a few streaks of flour are okay.
  6. Fill muffin cups: Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add a tablespoon of the cream cheese mixture on top, then dollop another 2 tablespoons of pumpkin batter over the cream cheese. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the muffins for 22-25 minutes, or until a toothpick inserted into the batter (not the cream cheese swirl) comes out clean. The muffins should be golden brown and spring back slightly when touched.
  8. Cool and enjoy: Remove muffins from the tin after 5 minutes and transfer to a wire rack to cool completely.

Notes

Chill the cream cheese mixture for 10 minutes before assembling to prevent oozing during baking. Use a light-colored pan to brown butter for better color control. Avoid overmixing the batter to keep muffins tender. Silicone liners may distort muffin shape; paper liners or greasing the tin is preferred.

Nutrition

Keywords: brown butter, pumpkin muffins, cream cheese swirl, fall recipe, easy muffins, seasonal baking, cozy treats

Find it online: https://shimmersnack.com/cozy-brown-butter-pumpkin-cream-cheese-swirl-muffins-recipe-easy-and-best/