Deep and rich flavored gluten free brown butter and white chocolate glazed pumpkin muffins are a luxurious treat. Perfect for crisp fall mornings and coffee.
Do you know what makes pumpkin muffins better? Brown butter. Do you know what makes brown butter pumpkin muffins better? White chocolate glaze.
Do I have your attention yet? Because we are starting this fall of right with an epic gluten free pumpkin muffin that is going to knock your fuzzy fall socks off.
Nutty and deep flavored brown butter goes perfectly with the warm flavors of cinnamon and nutmeg. The flavor is sweetened and lightened with white chocolate glaze that should in fact never be left off any pumpkin treat.
Ingredients and Substitutions
I am seriously in love with the combination of these ingredients. The flavors are so rich, but not "oh I can only eat one bit rich". Rich, like hits all of your senses in the a good way rich.
To make this richness, here is what you need:
- gluten free all purpose flour (without xanthan gum)
- xanthan gum
- evaporated coconut milk
- brown butter
- coconut sugar
- baking powder, salt, vanilla
- white chocolate
- milk of choice
- Gluten free all purpose flour - my suggestion for you is not to substitute this ingredient. I prefer the control of ingredients when using the gluten free flour without xanthan gum. I used King Arthur Gluten Free All Purpose Flour
- xanthan gum- this ingredient helps give your gluten free baked good a texture similar to gluten baked goods. I get it, its something you probably don't feel like buying. But it is worth it and one bag will last forever.
- coconut sugar- I love the rich flavor of coconut sugar, plus it makes these just a tad healthier. However, you can totally substitute regular sugar in its place. Just expect the muffins to possibly be a little lighter in color.
- evaporated coconut milk- you can use regular evaporated milk in its place if you can't find coconut.
Do I really need to brown the butter and how do I do it?
Yes friends, you do. Browning the butter is essential for a flavor you will love. It is what is going to take your baked goods from ho hum to whoa baby!!
Browning butter is super simple. But it does take some patience. Depending on what size and type of pan you cook it in, the time will vary. I prefer using a small sauce pan and this increased the cook time to about 15-20 minutes before it browned.
Use a low-medium heat to start when browning the butter. If you put it too high too fast it will go from ok to burned really fast.
Stir every once in a while to make sure it is not sticking, burning etc.
When browning butter you are essentially cooking it at a low/medium temperature until your butter turns from yellow to pretty brown.
It will change colors in stages. It will go from melted yellow, to frothy to golden to a toasty brown.
Also keep in mind those little brown pieces that float to the bottom are full of flavor. Don’t strain those. But the best part for this recipe is that you don't have to wait for it to cool to use it!
Expert tips and how to store
A few tips will help make this recipe go really smooth!
- I like to use parchment paper muffin liners. They are a guaranteed way to make sure your muffins won't stick to anything.
- When melting your white chocolate, don't be tempted to speed up the process by cranking up the heat. Go slow to ensure a smooth shiny chocolate glaze.
Friends it is time to set forth and officially welcome pumpkin season with these beautiful white chocolate glazed gluten free pumpkin muffins!Print
Looking for more gluten free muffin recipes? You will absolutely love these Gluten Free Chocolate Chip muffins!