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Perfect Chocolate Chip Pumpkin Muffins with Brown Butter Glaze

Pumpkin chocolate chip muffins - featured image
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These incredibly moist and fluffy pumpkin muffins are studded with melty chocolate chips and topped with a nutty brown butter glaze. They’re the perfect fall treat that will have everyone asking for the recipe.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup (175g) semi-sweet chocolate chips
  • ¼ cup (½ stick or 57g) unsalted butter (for glaze)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • 2 to 3 tablespoons milk (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Brown the butter: In a small saucepan over medium heat, melt ¼ cup unsalted butter. Stir constantly until it foams, bubbles, and turns a warm amber color with brown specks (about 5-7 minutes). Remove from heat immediately and pour into a small heatproof bowl to cool.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (do not overmix).
  6. Fold in chocolate chips: Add chocolate chips and fold in with a few strokes. Reserve about 2 tablespoons of chips to sprinkle on top.
  7. Fill muffin cups: Divide batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  9. Make the glaze: In a small bowl, whisk together cooled brown butter, powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth. Add more milk if needed for a thick but pourable consistency.
  10. Glaze the muffins: Once muffins are completely cool, drizzle glaze over the tops. Let set for about 10 minutes before serving.

Notes

Don’t overmix the batter to avoid tough muffins. Use room temperature ingredients for best results. Watch the brown butter carefully as it can burn quickly. Let muffins cool completely before glazing to prevent the glaze from melting off.

Nutrition

Keywords: pumpkin muffins, chocolate chip muffins, brown butter glaze, fall baking, pumpkin recipes, easy muffins

Find it online: https://sparklechew.com/perfect-chocolate-chip-pumpkin-muffins-with-brown-butter-glaze/