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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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Moist, tender muffins with a creamy cream cheese swirl and crumbly streusel topping, infused with nutty brown butter and warm pumpkin spices. Perfect for cozy mornings or fall brunches.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin purée (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free option)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves or allspice (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/3 cup (40g) all-purpose flour
  • 1/4 cup (50g) brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 3 tbsp (45g) unsalted butter, cold and cubed
  • Pinch of salt

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt the 1/2 cup (115g) butter. Stir constantly as it foams and turns golden brown, about 5 minutes. Remove from heat and let cool slightly (about 10 minutes).
  2. Make the cream cheese swirl: Beat the softened cream cheese (8 oz/225g) with 1/4 cup (50g) sugar, 1 egg yolk, and 1 tsp vanilla extract until smooth and creamy. Set aside.
  3. Combine wet ingredients: In a large bowl, whisk together the browned butter and 1 cup (200g) sugar until combined. Add 2 large eggs one at a time, whisking well after each. Stir in the pumpkin purée (1 cup/240g) and 1 tsp vanilla extract until smooth.
  4. Mix dry ingredients: In another bowl, sift together 2 cups (250g) flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves (if using).
  5. Combine batter: Gradually fold the dry ingredients into the wet mixture with a spatula. Stop when just combined; batter should be thick, smooth, and slightly dense.
  6. Prepare streusel topping: In a small bowl, mix 1/3 cup (40g) flour, 1/4 cup (50g) brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Cut in the cold, cubed butter (3 tbsp/45g) using a fork or pastry cutter until crumbly and pea-sized clumps form.
  7. Fill muffin cups: Preheat oven to 350°F (175°C) and grease or line a 12-cup muffin tin. Spoon about 2 tablespoons of batter into each cup. Add about 1 tablespoon of cream cheese mixture on top, then gently swirl it through the pumpkin batter with a toothpick or knife. Repeat layering with remaining batter and cream cheese.
  8. Add streusel: Sprinkle the streusel topping evenly over each muffin.
  9. Bake: Bake for 22-26 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Muffins should have golden edges and smell nutty and warm.
  10. Cool and enjoy: Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Watch the butter carefully when browning to avoid burning. Chill cream cheese mixture briefly if swirl sinks. Avoid overmixing batter to keep muffins tender. Tent muffins with foil if streusel browns too quickly. For gluten-free, use a 1-to-1 gluten-free baking blend and add xanthan gum if needed. Vegan adaptations include dairy-free butter and cream cheese and flax eggs.

Nutrition

Keywords: pumpkin muffins, brown butter, cream cheese swirl, streusel topping, fall baking, cozy muffins, easy pumpkin recipe

Find it online: https://evabakery.com/cozy-brown-butter-pumpkin-cream-cheese-swirl-muffins-easy-homemade-recipe/