Brown Butter Pumpkin Cream Cheese Muffins
These Brown Butter Pumpkin Cream Cheese Muffins are the perfect fall treat! Featuring a rich, nutty brown butter pumpkin muffin base filled with a slightly sweet and tangy cream cheese center, they’re topped with a crunchy cinnamon pecan streusel. Each bite offers warm, spiced pumpkin flavors with a creamy, decadent twist.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Salted butter
Granulated sugar
Brown sugar, light or dark
Pumpkin puree
Greek yogurt
Eggs
Vanilla extract
All-purpose flour
Pumpkin pie spice (or cinnamon)
Baking powder
Baking soda
Salt
Cream cheese
Chopped pecans
Why You’ll Love Brown Butter Pumpkin Cream Cheese Muffins:
Rich, Nutty Flavor: The brown butter in the muffin base adds a rich, nutty depth that complements the warm pumpkin spices perfectly.
Perfectly Balanced Cream Cheese Filling: The slightly sweet and tangy cream cheese filling adds a creamy, luscious contrast to the spiced pumpkin, making each bite extra special.
Crunchy Cinnamon Pecan Streusel: Topped with a cinnamon pecan streusel, these muffins offer a delightful crunch and a hint of sweetness in every bite.
Fall-Inspired Flavors: Made with pumpkin and warm spices, these muffins capture all the cozy flavors of fall, perfect for seasonal baking.
Great for Any Occasion: Whether for breakfast, a cozy snack, or a festive dessert, these muffins are versatile enough for any time of day or occasion.
Soft and Moist Texture: The pumpkin and brown butter keep these muffins moist and tender, with a soft crumb that melts in your mouth.
Easy to Make: With simple ingredients and a straightforward process, these muffins are easy to whip up, even for beginner bakers.
Serve Warm or Room Temperature: These muffins are delicious served warm with a gooey cream cheese center or at room temperature with a firm, flavorful filling.
Tips for Making Brown Butter Pumpkin Cream Cheese Muffins:
Brown the Butter Carefully: Cook the butter over medium heat until it turns golden brown and releases a nutty aroma. Watch closely, as it can go from perfect to burned quickly. Let it cool slightly before adding to the batter for the best flavor.
Create a Creamy Filling: For a smooth, slightly sweet filling, beat the cream cheese with granulated sugar until creamy and well-blended. Use a piping bag or spoon to add the filling to the muffin batter for even distribution.
Make the Streusel Ahead: Prepare the cinnamon pecan streusel topping first to allow the flavors to meld. Use cold butter in the streusel and gently combine with your fingers to create a crumbly texture.
Layer the Batter and Filling Properly: Fill each muffin cup halfway with pumpkin batter, add a dollop of cream cheese filling in the center, and cover with a bit more batter. This layering keeps the filling in the middle, creating a delicious creamy center.
Don’t Over-Mix the Batter: Mix the wet and dry ingredients just until combined to avoid dense muffins. This keeps the muffins soft and fluffy with a tender crumb.
Use Paper Liners for Easy Removal: For easy serving and cleanup, line the muffin pan with paper liners. This also helps prevent the muffins from sticking, especially with the cream cheese filling.
Bake Until Golden: Keep an eye on the muffins as they bake, removing them when the tops are golden and a toothpick comes out mostly clean. This ensures a soft, moist muffin with a gooey cream cheese center.
Serve Warm for Maximum Flavor: Enjoy these muffins warm for the best experience, as the cream cheese filling will be perfectly soft and the spices more fragrant.
How to store Brown Butter Pumpkin Cream Cheese Muffins:
Room Temperature for Immediate Use: Store muffins in an airtight container at room temperature for up to 1 day. This is ideal if you plan to enjoy them within 24 hours and keeps the texture soft and moist.
Refrigerate for Longer Storage: To keep them fresh for up to 5 days, place the muffins in an airtight container and store them in the refrigerator. The cream cheese filling makes refrigeration a safe option while preserving their flavor and texture.
Freeze for Extended Storage: Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator or at room temperature for a few hours before serving.
Reheat for Best Flavor: For a warm, fresh-from-the-oven experience, reheat the muffins in the microwave for 15-20 seconds or in a 300°F (150°C) oven for about 5-10 minutes. This revives the soft muffin texture and creamy filling.
Keep Streusel Topping Crisp: To prevent the streusel topping from becoming too moist, place a sheet of paper towel in the container to absorb excess moisture. Replace the paper towel every few days if storing for an extended period.
Store Unfrosted for Make-Ahead Option: If preparing in advance, bake and freeze the muffins without the streusel. When ready to serve, add the fresh streusel topping and warm them briefly in the oven.
FAQs:
Q: What makes these muffins different from regular pumpkin muffins?
A: These muffins feature a rich, nutty brown butter pumpkin base with a unique, slightly sweet and tangy cream cheese filling. Topped with a cinnamon pecan streusel, they offer a blend of flavors and textures that elevate them above classic pumpkin muffins.
Q: Can I make the streusel topping ahead of time?
A: Absolutely! You can prepare the cinnamon pecan streusel and store it in an airtight container in the refrigerator for up to 3 days. This lets the flavors meld and makes muffin prep quicker.
Q: How should I store these muffins?
A: Store the muffins in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate them for up to 5 days or freeze them individually wrapped for up to 2 months.
Q: Can I freeze these muffins?
A: Yes, these muffins freeze well! Wrap each muffin individually in plastic wrap and store them in a freezer-safe bag or container. Thaw at room temperature or in the refrigerator before serving.
Q: How do I achieve a smooth, creamy filling?
A: For a smooth cream cheese filling, beat the cream cheese with granulated sugar until creamy and well-blended. You can use a piping bag or spoon to add it to the muffins, keeping it centered for even baking.
Q: How can I get a crisper streusel topping?
A: To keep the streusel topping crisp, store the muffins with a paper towel in the container to absorb excess moisture. Reheat muffins in a 300°F (150°C) oven for a few minutes to refresh the topping before serving.
Q: What’s the best way to serve these muffins?
A: These muffins are best served warm to enhance the brown butter flavor and enjoy the creamy, gooey filling. You can reheat them briefly in the microwave or oven for an extra-cozy treat.
Check out my other pumpkin recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these brown butter pumpkin cream cheese muffins. Happy baking!
