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Perfect Brown Butter Pumpkin Cheesecake Muffins

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These Perfect Brown Butter Pumpkin Cheesecake Muffins are a bakery-quality treat with a nutty brown butter base, warm pumpkin spice, and a creamy hidden cheesecake center. They are easy to make and perfect for fall gatherings.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • 1 ¾ cups (219g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (244g) pumpkin puree
  • ¼ cup (60ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cheesecake filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cheesecake filling)
  • 2 tablespoons turbinado sugar (optional, for topping)
  • ¼ cup chopped pecans or pepitas (optional, for topping)

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly. After 4-5 minutes, when golden brown specks form and the butter smells nutty, remove from heat immediately. Pour into a heatproof bowl and let cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. Make the cheesecake filling: In a small bowl, beat softened 8 oz cream cheese with ¼ cup granulated sugar until smooth. Add 1 egg yolk and ½ teaspoon vanilla extract, beat until just combined. Set aside at room temperature.
  4. Whisk dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice. Set aside.
  5. Mix wet ingredients: In another medium bowl, whisk together ¾ cup granulated sugar and ¼ cup light brown sugar. Add 2 room-temperature eggs, whisk until smooth. Add 1 cup pumpkin puree, ¼ cup buttermilk, 1 teaspoon vanilla extract, and cooled brown butter. Whisk until combined.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about halfway.
  8. Add cheesecake filling: Drop a generous teaspoon of cheesecake mixture into the center of each muffin cup. Do not press down.
  9. Top with remaining batter: Divide remaining batter over the cheesecake filling, covering completely. Cups should be about ¾ full.
  10. Sprinkle tops: If using, sprinkle turbinado sugar and/or chopped pecans over each muffin.
  11. Bake for 18-22 minutes at 350°F (175°C) until tops are golden brown and a toothpick inserted into the muffin part comes out clean. Rotate pan halfway through.
  12. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Brown butter can burn quickly; watch carefully. Room temperature ingredients are crucial for best texture. For picture-perfect domed tops, let batter rest 10 minutes before filling cups. Store in refrigerator for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cheesecake muffins, brown butter, fall baking, pumpkin spice, cream cheese muffins

Find it online: https://sweetstirring.com/perfect-brown-butter-pumpkin-cheesecake-muffins-easy-recipe/