Brown Butter Orange Pumpkin Muffins

Name: Brown Butter Orange Pumpkin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1 cup pumpkin puree; 1/2 cup honey; 1 large egg; 1/4 cup fresh orange juice; 1 tablespoon orange zest; 1 3/4 cups whole wheat flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/2 cup dark chocolate chips optional; 1/2 cup powdered sugar; 1 tablespoon orange juice for the glaze

These cozy muffins blend nutty toasted butter with bright orange and warm autumn spices for a perfect treat.

By Enzo81 Kitchen· American· October 31, 2026

enzo81.xyz

Prep

15 minutes

Cook

20 minutes

Total

35 minutes

Serves

I love making these when the weather starts to cool down and I want my kitchen to smell amazing. The combination of toasted butter and fresh orange makes these feel special, but they are actually quite simple to whip up for a quick breakfast.

Make sure you watch your butter closely as it browns so it does not burn. If you want a little extra sweetness, feel free to stir in some dark chocolate chips before you pop them in the oven to bake.

Ingredients

1/2 cup unsalted butter
1 cup pumpkin puree
1/2 cup honey
1 large egg
1/4 cup fresh orange juice
1 tablespoon orange zest
1 3/4 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup dark chocolate chips optional
1/2 cup powdered sugar
1 tablespoon orange juice for the glaze

11Instructions

1
Preheat your oven to 350 degrees and grease a standard 12 cup muffin tin.
2
Melt the butter in a small saucepan over medium heat, whisking constantly until it turns golden brown and smells like toasted nuts.
3
Remove the butter from the heat immediately and let it cool for a few minutes so it does not scramble the egg.
4
In a large mixing bowl, whisk together the pumpkin puree, honey, egg, orange juice, and orange zest.
5
Slowly pour the slightly cooled brown butter into the pumpkin mixture while whisking until the batter is smooth.
6
In a separate bowl, stir the flour, baking soda, salt, and spices together.
7
Gently fold the dry ingredients into the wet batter until just combined, being careful not to overmix the dough.
8
Fold in the chocolate chips now if you are using them.
9
Scoop the batter into the prepared muffin tin and bake for 18 to 22 minutes or until a toothpick comes out clean.
10
While the muffins cool, whisk the powdered sugar and extra orange juice in a small bowl to make a thin glaze.
11
Drizzle the glaze over the muffins once they have reached room temperature and are ready to eat.

Tips

Store these muffins in an airtight container for up to three days at room temperature. If you want to freeze them, wait until they are completely cold and leave the glaze off until you are ready to serve.

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