Brown Butter Pumpkin Muffins with Vanilla Cinnamon Cream Cheese Frosting

Everyone needs a little (grain-free, gluten-free HA!) treat once in a while, yes? Might I recommend these delicious little nuggets of seasonal sustenance if you are committed to clean eating yet still jonesing for a sweet treat?

Pumpkin Muffins with Vanilla Cinnamon Cream Cheese Frosting

Amelia shared the original recipe with me, but instead of fussing with a cake, I just decided to fly by the seat of my pants, mix up the batter, bust out my silicone muffin cups (fantastic and cheap kitchen investment!) and call it breakfast.

It was a good decision.

Pumpkin Muffins with Vanilla Cinnamon Cream Cheese Frosting

Adapted from Redeeming the Table
Makes 12 Muffins


For the cake:
½ cup unsalted butter, grass-fed, more for pans
12 oz (3 cups) blanched almond flour
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp ground nutmeg
3/4 tsp sea salt
1/4 tsp ground cloves
½ cup honey
3 large eggs, room temperature
1 1/2 cups pumpkin puree

For the Honey-Cinnamon Frosting:
¼ cup unsalted grass-fed butter
8 oz cream cheese, room temperature
½ cup honey
2 tsp ground cinnamon
1 tsp vanilla


1. Preheat oven to 350 degrees

2. Melt the butter in a 1 quart heavy bottomed pan, stirring occasionally until the butter turns a nutty golden-brown (around 4-6 minutes).

The browned butter will have three parts to it. The bubbly part on the top, the golden brown clarified butter/ghee, & the burnt milk solids at the bottom. Scrap off the bubbles & discard. Pour the golden brown ghee/clarified butter into a pyrex style measuring cup, and try to keep the browned bits out.

Set aside & allow it to cool.

3. In a large bowl, add all of your dry ingredients and whisk them together (almond flour, spices, salt, & baking soda).

In a medium bowl, combine honey, eggs, & pumpkin puree & whisk thoroughly to combine. Add the browned butter to the wet ingredients to incorporate all the way.

With a rubber spatula, stir in the wet ingredients into the dry ingredients until thoroughly combined & fully incorporated.

4. Ladle into muffin cups. They will be pretty darn full. Batter will rise a bit but not a ton, so it’s okay. Bake for 30-40 minutes or until a toothpick comes out clean. Your nose will know, it’s a pretty aromatic recipe.

5. Make the frosting! Take your room temperature butter & cream cheese & beat them with a hand mixer on medium-high speed. Add your honey, cinnamon and vanilla to the mixture and whip until smooth. Taste and adjust as desired.

6. Frost and Enjoy! I like to frost mine when the muffins are still warm as the frosting gets a little melty. Then pour yourself a cup of coffee and enjoy your little treat!

Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email

6 Responses to Brown Butter Pumpkin Muffins with Vanilla Cinnamon Cream Cheese Frosting

  1. Amelia says:

    GREAT idea! That cake was the best thing ever. I am contemplating making a lazy version just in one big pan with the icing on top. You know, for the times when even spooning batter into individual muffin tins is too much 🙂

  2. Erica says:

    I like the frosting! I made some these pumpkin muffins this weekend and they were great:

    I doubled the recipe and also added raisins. Great filling breakfast.

  3. AndreAnna says:

    I’m currently on baked-good moratorium because it’s a slippery slope for me between “Oh hey, one or two of these makes a great breakfast” to “OMG SHOVE ALL THE CAKES IN MY FACE RIGHT NOW.”

    However, when I am off this challenge, I will be making these!!

  4. Brittany says:

    OMG these look amazing!

  5. These look TASTY! I think I’ll have to make them for the boy… 🙂

  6. what a great way to change the outcome of the recipe. Thanks for sharing. I would imagine this would be fantastic as a bundt cake as well.