Creamy, rich, and full of warm fall spices, these delicious pumpkin custard muffins are made without flour or added sugar and topped with Pumpkin Pie Spiced Whipped Cream!
If there’s one thing I love about fall, it’s all the wonderful pumpkin recipes! Pumpkin pie, pumpkin cheesecake, pumpkin muffins — I love them all.
But what if you could enjoy that delicious pumpkin pie flavor without making a crust?
That’s exactly what I wanted to accomplish with these Pumpkin Brown Butter Custard Muffins, and I am so excited to share how they turned out!
They are smooth, creamy, rich, and absolutely delicious. And the addition of browned butter takes the flavor to another level!
A Recipe Inspired by Friendship
One of my favorite things about cooking and baking is sharing ideas with friends.
This recipe actually began with Anita (@ketogenicwoman), who developed a recipe for Lemon Custard Muffins.
My friend Becky (@eatlikeits1965) took Anita’s recipe and created her own variation using browned butter and espresso.
Then Becky suggested that I create a pumpkin version!
Well, anyone who knows me knows how much I enjoy experimenting in the kitchen, especially when I can take a recipe and find a way to Make It Healthier!
So I accepted Becky’s challenge!
I wanted to keep the wonderful custard texture of Anita’s original recipe, incorporate the rich, nutty flavor of Becky’s browned butter, and add the warm, comforting flavors of pumpkin pie.
And that’s how Lisa’s Pumpkin Brown Butter Custard Muffins came to be!
What Makes These Custard Muffins So Special?
First of all, these aren’t traditional muffins.
There is no flour, no cake-like crumb, and no traditional muffin texture.
Instead, imagine a little individual pumpkin pie filling with a creamy, almost cheesecake-like consistency.
That’s what we’re making!
The pumpkin puree adds wonderful flavor and moisture, while the cream cheese and eggs create that rich custard texture.
And then there’s the browned butter!
If you’ve never browned butter before, you’re in for a treat. As butter cooks, the milk solids turn golden brown and develop a wonderful toasted, nutty aroma.
That extra depth of flavor pairs beautifully with pumpkin and warm fall spices.
Lisa’s Pumpkin Brown Butter Custard Muffins
Yield: 12 standard custard muffins
Prep Time: Approximately 15 minutes
Baking Temperature: 325°F
Baking Time: Approximately 30–40 minutes
Chilling Time: At least 8 hours or overnight
Ingredients
- 4 large eggs
- 2 large egg yolks
- 6 oz full-fat cream cheese, softened
- 3 tablespoons salted butter
- ½ cup pure pumpkin puree (not pumpkin pie filling)
- ⅓ cup Splenda Magic Baker Brown Sugar
- 1 tablespoon white granulated Splenda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon xanthan gum
Instructions
Step 1: Brown the Butter
Place the butter in a small saucepan over medium heat.
As the butter melts, it will begin to foam and bubble. Continue cooking, swirling the pan frequently, until you see little golden-brown flecks forming at the bottom.
Once the butter develops a rich, nutty aroma, remove it from the heat.
Transfer it to a small heatproof dish, making sure to include those flavorful browned bits.
Allow it to cool until lukewarm but still liquid.
Step 2: Prepare the Muffin Pan
Preheat your oven to 325°F.
Lightly grease a standard 12-cavity silicone muffin pan and place it on a sturdy baking sheet.
Step 3: Mix the Cream Cheese
Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese until completely smooth.
Make sure there are no lumps remaining.
Step 4: Add the Sweeteners and Spices
In a separate bowl, combine the Splenda Magic Baker Brown Sugar, white granulated Splenda, pumpkin pie spice, xanthan gum.
Mix well to distribute the xanthan gum evenly.
Add the dry mixture to the cream cheese and mix on low speed until combined.
Step 5: Add the Pumpkin and Browned Butter
Add the pumpkin puree and vanilla extract, mixing until smooth.
Slowly drizzle in the cooled browned butter, making sure to incorporate those delicious toasted milk solids.
Scrape down the sides of the mixing bowl as needed.
Step 6: Add the Eggs
In a separate bowl, lightly beat the four whole eggs and two egg yolks.
Gradually add them to the custard mixture while mixing on low speed.
Mix just until incorporated. Avoid overmixing, which can introduce excess air.
Step 7: Fill and Bake
Divide the custard mixture evenly among the 12 muffin cavities or if you fill to the brim like I did, you will get approximately 7 muffins.
Bake for approximately 30 minutes.
The edges should be set, and the centers may still have a gentle jiggle. The centers should reach 160°F.
Step 8: Cool and Refrigerate
Allow the muffins to cool, then refrigerate for at least 8 hours, preferably overnight.
This chilling period allows the custard to fully set and develop its wonderful creamy texture.
Carefully remove the chilled muffins from the silicone pan.
The Finishing Touch: Pumpkin Pie Spiced Whipped Cream
As delicious as these muffins are on their own, I decided to take them one step further!
I topped mine with Pumpkin Pie Spiced Whipped Cream.
The light, fluffy whipped cream adds a wonderful contrast to the rich, creamy pumpkin custard.
A little sprinkle of cinnamon on top makes them look beautiful, too!
Use your favorite sugar-free whipped cream recipe, adding pumpkin pie spice to taste.
Tips for Perfect Pumpkin Custard Muffins
Use softened cream cheese. This is important for creating a smooth custard without lumps.
Don’t skip browning the butter. That nutty, toasted flavor is one of the things that makes this recipe special.
Avoid overmixing the eggs. Too much air can cause the custards to puff up dramatically while baking and then collapse as they cool.
Don’t overbake. Custard should be creamy and delicate, not dry or rubbery.
Be patient with the chilling time. These really benefit from an overnight stay in the refrigerator!
Store refrigerated. Keep covered in the refrigerator and enjoy within 3–4 days.
A Delicious Way to Make It Healthier!
One of the things I love most about creating recipes for High Protein Living with Lisa is finding ways to enjoy familiar foods with a few thoughtful changes.
These Pumpkin Brown Butter Custard Muffins are a wonderful example.
Instead of using a traditional pie crust and regular sugar, we’re using cream cheese, eggs, pumpkin puree, and Splenda to create a rich, satisfying dessert.
The eggs and cream cheese also contribute protein, although the exact amount per serving depends on the ingredients used.
You still get that wonderful pumpkin pie flavor, but in a completely different presentation!
My Final Thoughts
I have to thank both Anita and Becky for inspiring this recipe.
Without Anita’s original Lemon Custard Muffins and Becky’s delicious browned butter variation, I might never have thought to create these little pumpkin treats.
And Becky, thank you for challenging me!
I think these Pumpkin Brown Butter Custard Muffins are going to become a favorite in my kitchen.
If you love pumpkin pie, I hope you’ll give them a try!
And don’t forget to watch my YouTube video to see how I made them.
Until next time, keep experimenting in the kitchen, enjoy the foods you love, and remember…
MAKE IT HEALTHIER! ❤️
— Lisa
High Protein Living with Lisa
