Easy Pumpkin Muffins with Browned Butter Cream Cheese Frosting
When I saw a recipe for pumpkin muffins containing only 2 ingredients I knew I needed to try it. It just seemed too good to be true…but it turns out that it’s not! Of course, I couldn’t leave the muffins alone, so I frosted mine with an awesome Browned Butter Cream Cheese Frosting. I wouldn’t be sharing this recipe if it wouldn’t have turned out to be a total success. The muffins are dense, moist and super easy to whip up in a pinch. I highly recommend frosting/icing/glazing them with something…it really finishes them off well and gives them that extra layer of flavor.
1 box of cake mix (I used and recommend Spice Cake)
1 15 oz can of Pumpkin
Ingredients you don’t need, but I added because I’m an overachiever today:
3 TBL milk
1/2 tsp cinnamon
1/4 tsp nutmeg
Frosting Ingredients (halved from the original recipe).
1 stick butter (unsalted, room temp)
8 oz cream cheese (room temp)
½ tsp Vanilla
1 dash sea salt
1 ½ cups powdered sugar
Begin by combining all (or both) the muffin ingredients in the bowl of your mixer. I added a little milk to mine to thin the batter out slightly and the extra spices to ensure a strong “fall” flavor. They definitely aren’t required, though.
Mix well and scoop into muffin tins. Bake at 350 for 18-22 minutes.
While the cupcakes are baking, start on the frosting. This is pretty straightforward, but if you’ve never browned butter before it may sound complicated. Trust me…it’s not. Put half of the butter (1/2 stick) into a small sauce pan heated to medium-high heat.
It should only take 5 minutes for the butter to melt and brown. You will be able to smell it as it gets close to being done. Be careful not to burn it! Once browned (and it may not even be that brown in color), pour into a small bowl and refrigerate for 15 minutes or until completely cooled.
Place the other portion of butter and cream cheese into your mixer with the cooled, browned butter. Mix well until smooth.
Add vanilla extract and salt. Mix. Followed by the powdered sugar, mixing it in 2 portions. Whip until smooth.
Once your muffins are cooled, frost them and enjoy! These are great muffins for sharing and everyone will be amazed at the easy recipe (or just amazed at the muffins if you choose not to share how easy these are and let people believe you slaved for hours to make them!). I recommend keeping these refrigerated due to the frosting, as it gets a little loose if you store them in a warm place.