brown butter pumpkin muffins

I have a love/hate relationship with pumpkin. My love is rooted in the moisture and pretty orange tint pumpkin provides to my baked goods. When pureed, the winter squash is smooth and slightly viscid, wonderfully mimicking the richness and binding properties typically found only through a hefty combination of butter and eggs. But this copycat act, often comes at a cost, that cost being taste.  This brings me to why I hate pumpkin so much. It’s bitter and it’s bland. 

On its own, pumpkin tastes horrible. It’s seriously lacking in the flavor department, yet this is also what makes me love it so much. Pumpkin is a blank canvas just begging to be cast with the warmth and aroma of spices, sweet and savory. 

brown butter pumpkin muffin

These pumpkin muffins are low in fat, yet full of flavor thanks to some brown butter, salt, and the typical fall spice combo of cinnamon, nutmeg, and cloves. One bite and you’re in love with pumpkin. Just resist the urge to eat pumpkin straight from the can, because that love will quickly turn to hate. 

Brown Butter Pumpkin Muffins
Serves 12
The ubiquitous pumpkin muffin gets the brown butter treatment and it makes all the difference in the world.
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Prep Time
16 min
Cook Time
25 min
Total Time
41 min
Prep Time
16 min
Cook Time
25 min
Total Time
41 min
  1. 2 cups all purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 1 teaspoon ground cinnamon
  6. 1/2 teaspoon freshly grated nutmeg
  7. 1/2 teaspoon ground cloves
  8. 2 tablespoons unsalted butter
  9. 1 cup pumpkin puree
  10. 1/2 cup almond milk
  11. 1 tablespoon apple cider vinegar
  12. 1 large egg
  1. Preheat oven to 350 degrees.
  2. Use cooking spray to lightly grease a 12-cup muffin pan.
  3. In a large mixing bowl, combine the flour, baking soda, baking powder, salt and spices.
  4. In a small skillet, melt the butter over low heat. Allow the butter to brown, cooking for about another 4-5 minutes, or until it is a nice chestnut color. Be careful not to let it burn.
  5. Pour the brown butter into another bowl and then stir in the pureed pumpkin.
  6. Whisk in the almond milk, vinegar, and egg.
  7. Gently fold the wet ingredients into the dry ingredients and stir only until combined. Be careful not to over mix.
  8. Using an ice cream scoop, divide the batter into the prepared muffin pan.
  9. Bake the muffins for about 22-25 minutes.
  10. Cool for about 10 minutes. Serve the muffins warm.
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