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Cozy Brown Butter Pumpkin Cream Cheese Muffins Easy Homemade Recipe with Maple Glaze

brown butter pumpkin cream cheese muffins - featured image
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These cozy muffins combine nutty brown butter, spiced pumpkin, and a creamy cream cheese center, finished with a sweet maple glaze. Perfect for fall mornings and easy to make in under 40 minutes.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (60g) powdered sugar (for glaze)
  • 2–3 tablespoons pure maple syrup
  • 1 teaspoon milk or dairy-free alternative (optional)

Instructions

  1. Brown the butter in a light-colored saucepan over medium heat, stirring frequently until golden brown and nutty, about 5 minutes. Pour into a large mixing bowl and let cool slightly.
  2. Add granulated and brown sugars to the browned butter and whisk until combined and glossy. Add eggs one at a time, whisking well after each. Stir in pumpkin puree and vanilla extract until smooth.
  3. In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Gradually fold dry ingredients into wet ingredients with a spatula until just combined; do not overmix.
  5. In a medium bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.
  6. Line a 12-cup muffin tin with liners or grease well. Spoon about 2 tablespoons of batter into each cup, add about 1 tablespoon of cream cheese filling in the center, then cover with another 2 tablespoons of batter, fully enclosing the cream cheese.
  7. Bake at 350°F (175°C) for 18 to 22 minutes or until a toothpick inserted outside the cream cheese center comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  9. Mix powdered sugar, maple syrup, and milk (if using) to make the glaze. Drizzle over warm muffins.

Notes

Use a light-colored pan to brown butter to monitor color and avoid burning. Do not overmix batter to keep muffins tender. Soften cream cheese to room temperature for smooth filling. Muffins taste better the next day as flavors meld. For gluten-free, use 1:1 gluten-free flour blend; for dairy-free, use vegan butter and cream cheese substitutes. Fresh pumpkin requires roasting, pureeing, and straining excess water for best results.

Nutrition

Keywords: pumpkin muffins, brown butter, cream cheese filling, maple glaze, fall recipe, easy muffins, autumn baking

Find it online: https://sweetstirring.com/cozy-brown-butter-pumpkin-cream-cheese-muffins-easy-homemade-recipe-with-maple-glaze/