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Cozy Brown Butter Pumpkin Cream Cheese Muffins with Cinnamon Swirl

brown butter pumpkin cream cheese muffins - featured image
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These muffins combine nutty brown butter, earthy pumpkin, a tangy cream cheese center, and a sweet cinnamon swirl for a cozy fall treat that’s moist, flavorful, and perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour (or 1:1 gluten-free baking blend for gluten-free option)
  • 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 cloves
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for cream cheese filling)
  • 1 large egg (for cream cheese filling)
  • 1 teaspoon vanilla extract (for cream cheese filling)
  • 1/4 cup (50g) brown sugar (for cinnamon swirl)
  • 1 tablespoon ground cinnamon (for cinnamon swirl)
  • 1 tablespoon unsalted butter, melted (for cinnamon swirl)

Instructions

  1. Brown the butter: In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Stir frequently until it foams and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Make the cinnamon swirl: In a small bowl, combine 1/4 cup brown sugar, 1 tablespoon ground cinnamon, and 1 tablespoon melted butter. Stir until well mixed and set aside.
  3. Prepare the cream cheese filling: In a medium bowl, beat 8 oz softened cream cheese with 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
  4. Mix wet ingredients: In a large bowl, whisk together browned butter, 1 cup granulated sugar, and 1/2 cup packed light brown sugar until combined. Add 2 large eggs one at a time, mixing well after each. Stir in 1 cup canned pumpkin puree and 1 teaspoon vanilla extract.
  5. Combine dry ingredients: In a separate bowl, whisk together 2 cups 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, and 1/4 teaspoon ground cloves.
  6. Fold dry into wet: Gradually add the dry ingredients to the wet pumpkin mixture. Fold gently with a spatula until just combined; do not overmix.
  7. Assemble the muffins: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well. Spoon about 2 tablespoons of batter into each cup, then add about 1 tablespoon of cream cheese mixture on top. Add another 2 tablespoons of batter over the cream cheese.
  8. Add cinnamon swirl: Drop a small spoonful of the cinnamon swirl mixture on top of each muffin. Using a toothpick or skewer, gently swirl the cinnamon mixture through the batter and cream cheese layers to create a marbled effect.
  9. Bake: Bake for 20-25 minutes, or until a toothpick inserted near (but not in) the cream cheese center comes out clean. Muffins should be golden brown on top with slight springiness when pressed.
  10. Cool: Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

If brown butter cools too much and solidifies, gently warm it again to keep it pourable. Avoid overmixing the batter to prevent tough muffins. Use room temperature ingredients for smooth cream cheese filling. Swirl cinnamon mixture gently with a toothpick for best marbled effect. Preheat oven before assembling muffins to avoid batter resting too long. For dairy-free, substitute cream cheese with firm plant-based alternative. Muffins freeze well for up to 3 months.

Nutrition

Keywords: pumpkin muffins, brown butter, cream cheese swirl, cinnamon swirl, fall baking, easy muffins, gluten-free option, vegan option

Find it online: https://forkmila.com/cozy-brown-butter-pumpkin-cream-cheese-muffins-with-cinnamon-swirl-recipe-for-easy-fall-baking/