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Bakery-Style Pumpkin Cream Cheese Muffins with Brown Butter
Bakery

Bakery-Style Pumpkin Cream Cheese Muffins with Brown Butter

1 hServes 12Nutri-Score D€€
from @wellmadebykiley73 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • butter (browned and cooled)Dairy115 g
  • all-purpose flourGrains250 g
  • baking powderPantry10 g
  • baking sodaPantry3 g
  • saltSpices3 g
  • pumpkin pie spiceSpices8 g
  • cinnamonSpices2 g
  • granulated sugarPantry150 g
  • brown sugar (packed)Pantry100 g
  • eggs (room temperature)Dairy2 pieces
  • pumpkin pureePantry250 g
  • vanilla extractPantry10 ml
  • milk (room temperature)Dairy60 ml
  • cream cheese (softened)Dairy200 g
  • powdered sugarPantry40 g
  • rolled oatsGrains40 g
  • flour (for the streusel)Grains30 g
  • butter (cold, cubed, for the streusel)Dairy30 g
  • brown sugar (for the streusel)Pantry30 g
  • cinnamon (for the streusel)Spices2 g

per serving

Nutrition

223kcal

Carbs
28 g
Proteins
4 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl ×3
  • Whisk
  • Muffin pan
  • Oven
  • Cooling rack

step by step

Method

  1. Brown the butter

    • Melt the butter in a saucepan over medium heat and cook until golden brown and nutty.
    • Pour into a bowl and let cool completely.
    Step 1

  2. Make the cream cheese filling

    • Beat the softened cream cheese with the powdered sugar until smooth.
    • Set aside in the fridge until needed.
    Step 2

  3. Make the oat streusel

    • Rub the cold cubed butter into the flour, oats, brown sugar and cinnamon until crumbly.
    Step 3

  4. Mix the dry ingredients

    • Whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon in a bowl.
    Step 4

  5. Mix the wet ingredients

    • Whisk the cooled brown butter with the granulated sugar and brown sugar until smooth.
    • Beat in the eggs one at a time, then the pumpkin puree and vanilla.
    • Stir in the milk.
    Step 5

  6. Combine the batter

    • Fold the dry ingredients into the wet ingredients until just combined, without overmixing.
    Step 6

  7. Rest the batter

    • Let the batter rest so the muffins bake up lighter with tall domed tops.
    Step 7

  8. Assemble the muffins

    • Fill the muffin cups about halfway with batter.
    • Add a spoonful of cream cheese filling in the center.
    • Top with more batter and scatter the oat streusel over each muffin.
    Step 8

  9. Bake

    • Bake in a preheated oven at 200 °C until golden and a skewer comes out clean.
    • Cool in the pan briefly, then transfer to a rack.
    Step 9
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