Browned Butter Chocolate Chip Pumpkin Muffins
Browned Butter Chocolate Chip Pumpkin Spice Muffins. Hashtag basic. Hashtag delicious. Hashtag don’t hate you know you love it. It’s pumpkin season and I’m about to get PSL basic up in here all month with pumpkin recipes galore. I’m a little behind on my recipes with the whole move south and hurricane and all y’all, but don’t you worry, I’ve got you covered from now until Thanksgiving with great fall recipes. Starting with these Browned Butter Chocolate Chip Pumpkin Muffins. These are the perfect combo of three of my favorite flavors: browned butter (yum), pumpkin pie spice (double yum) and of course, chocolate (kablamo!) And the best part is that these fall into the “breakfast” category being muffins and all so no shame in your eating chocolate for breakfast game!
I was inspired to create this recipe after my mom showed me a recipe for browned butter bourbon pumpkin bread. And I tried to make it and overfilled the pan and spent the entire hour baking it scraping batter overflow off of the tray I put underneath in the oven, and then still it was a giant gooey mess than went straight into the trash. Fail. This is why I stick to muffins. Even if I want to make banana bread, I just bake up individual servings in muffin tins. Not necessarily because I don’t like banana bread, but mostly because 8 times out of 10 it’s undercooked and goes into the trash. And ain’t nobody got time for that.
I’ve written this post halfway twice so far today, but made the mistake of not saving it during this dang hurricane and of course the power has flickered on and off, so I’ve forgotten most of my witty humor by now. Though I did just spend the afternoon watching Good Will Hunting so I am brushing back up on my Boston accent to make sure I don’t lose my edge down South. How ’bout them apples?
Now let’s get down to business, pumpkin business.I’m a browned butter addict. It’s the no-longer-secret ingredient to my best chocolate chip cookie recipe. It can really change the flavor of a recipe for the better with just the simple act of browning the butter. Plus, I hate recipes that require you letting butter soften to room temperature, so I much prefer recipes that call for melted or browned butter. I also love recipes that don’t require lugging out the big mixer, especially for breakfast treats like these muffins. Just a big mixing bowl, a wooden spoon and some good ol’ fashioned elbow grease will get the job done with these.
The chocolate chips in these muffins are optional, though I don’t know why anyone would omit them. Melty hot chocolate chips in warm muffins is definitely something I want to have for breakfast. If chocolate wasn’t your thing you could certainly substitute a streusel topping for this recipe.
These muffins have a nice crunch on the top, but are super soft and moist on the inside. I started taking one apart to get a good photo of the inside, and it did not last long at all. Top with a little cinnamon butter and forgetaboutit.
So if you are looking for the perfect fall breakfast treat, whip up a batch of these Browned Butter Chocolate Chip Pumpkin Muffins. Bursting with pumpkin pie spice, nutty browned butter flavors and sweet chocolate chips, this is a decadent way to start off a cozy crisp fall morning.
Browned Butter Chocolate Chip Pumpkin Muffins
Yield: 12 Muffins
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
- 1/2 cup (1 stick) butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- Preheat the oven to 350ºF. Line a muffin pan with paper liners and spray with non-stick spray.
- In a medium saucepan, brown the butter over medium heat, constantly whisking until it is caramel colored and has a nutty aroma. Pour into a small bowl and set aside to cool.
- In a medium bowl, sift together the flour, pumpkin pie spice, baking soda and salt.
- In a large mixing bowl, combine the pumpkin puree, sugar, browned butter, vanilla extract and eggs until smooth. Slowly add the dry ingredients to the wet batter until combined, being careful not to over mix.
- Use a spatula to fold in the chocolate chips, saving a few tablespoons to top the batter with.
- Use a medium-cookie scoop to fill the muffin tins about 3/4 of the way full. Top with a few chocolate chips.
- Bake at 350ºF for 20 minutes or until a toothpick in the middle of the muffin comes out almost clean. Let cool and enjoy!