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Delicious Brown Butter Pumpkin Chocolate Chip Muffins with Cream Cheese Swirl

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These brown butter pumpkin chocolate chip muffins with a cream cheese swirl offer a moist, tender crumb with a nutty depth and a tangy surprise, perfect for cozy fall mornings or gatherings.

Ingredients

Scale
  • 6 tablespoons unsalted butter (for browning)
  • 1 cup (240g) pumpkin purée (100% pure canned pumpkin, not pumpkin pie filling)
  • 2 cups (250g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 4 ounces (115g) softened cream cheese
  • 2 tablespoons (25g) granulated sugar (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Brown the Butter (5-7 minutes): Melt 6 tablespoons of unsalted butter in a medium saucepan over medium heat. Stir frequently as it foams and then begins to turn golden brown with a nutty aroma. Remove from heat and let cool slightly.
  2. Mix Dry Ingredients (5 minutes): In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, and ½ teaspoon salt.
  3. Prepare Cream Cheese Swirl (5 minutes): In a small bowl, beat 4 ounces softened cream cheese with 2 tablespoons granulated sugar and ½ teaspoon vanilla extract until smooth. Set aside.
  4. Combine Wet Ingredients (5 minutes): In another bowl, whisk ¾ cup granulated sugar, ½ cup packed brown sugar, and 2 large eggs until smooth. Stir in the slightly cooled brown butter, 1 teaspoon vanilla extract, and 1 cup pumpkin purée.
  5. Mix Batter (3 minutes): Pour wet ingredients into dry and fold gently with a spatula until just combined—do not overmix.
  6. Add Chocolate Chips (1 minute): Fold in 1 cup semi-sweet chocolate chips evenly.
  7. Fill Muffin Cups and Swirl Cream Cheese (5 minutes): Divide half the batter evenly into 12 muffin cups lined with paper liners. Dollop half the cream cheese mixture on top, then spoon remaining batter over. Add remaining cream cheese mixture in small dollops and use a toothpick or knife to swirl gently through the batter.
  8. Bake (18-22 minutes): Bake at 350°F (175°C) until muffins are golden and a toothpick inserted into the center comes out clean or with just a few crumbs. Rotate pan halfway through baking for even cooking.
  9. Cool and Enjoy (15 minutes): Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Do not overmix the batter to avoid tough muffins. Watch the butter carefully when browning to prevent burning. The cream cheese swirl is optional but highly recommended for flavor and texture contrast. For a dairy-free version, substitute cream cheese with coconut cream blended with lemon juice. Muffins keep well for 2 days at room temperature or can be frozen for up to 3 months.

Nutrition

Keywords: brown butter, pumpkin muffins, chocolate chip muffins, cream cheese swirl, fall baking, easy muffins, pumpkin spice, autumn dessert

Find it online: https://morselora.com/delicious-brown-butter-pumpkin-chocolate-chip-muffins-easy-cream-cheese-swirl-recipe/