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Brown Butter Pumpkin Muffins

Infused with the warmth of brown butter, these pumpkin muffins are moist, aromatic, and perfect for the season. The nutty richness of browned butter complements the spiced pumpkin batter, creating a cozy treat that’s ideal for breakfast, snacks, or dessert. Enjoy these muffins with a cup of coffee or tea for an unbeatable fall treat!

Ingredients (makes 12 muffins):

• ½ cup unsalted butter
• 1 ½ cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ tsp. ground ginger
• 1 cup pumpkin purée
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract

Instructions:

1. In a small saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown with a nutty aroma, about 3-4 min. Remove from heat and let it cool slightly.
2. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
4. In a separate bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, vanilla, and cooled brown butter until smooth.
5. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Divide the batter evenly among the muffin cups. Bake for 18-20 min., or until a toothpick inserted into the center of a muffin comes out clean.
7. Let muffins cool in the pan for 5 min., then transfer to a wire rack to cool completely.