Pumpkin Bread Bites with Brown Butter Glaze (Perfect Fall Treat!)

Get ready to capture the essence of autumn with these incredible Pumpkin Bites with Vanilla Brown Butter Glaze! These delightful mini muffin-sized treats are like little bites of perfectly spiced, super moist pumpkin bread, made even more irresistible with a nutty, fragrant brown butter glaze. I know we’re welcoming May right now (hello May 1st!), and pumpkin spice might feel like a world away, but this recipe for Pumpkin Bites is just too good not to share – perfect for bookmarking for fall baking or for those of us (like me!) who crave cozy pumpkin flavors year-round! They are the epitome of fall comfort and should absolutely be on your baking list later this year.  

Why You’ll Love These Pumpkin Bites

• Perfect Fall Flavor: Packed with pumpkin puree and warm pumpkin pie spices like cinnamon.  
• Incredibly Moist: Oil and pumpkin puree ensure these bites stay moist and tender.
• Irresistible Brown Butter Glaze: Nutty brown butter combined with vanilla and powdered sugar creates a heavenly glaze.
• Cute Bite-Sized Treat: Baked in a mini muffin tin, they’re perfectly poppable and great for sharing.  
• Easy to Make: Uses simple ingredients and straightforward mixing and baking methods.

Ingredients for Pumpkin Bites

Here’s what you’ll need to bake up these amazing little pumpkin treats. The full list with measurements is in the recipe card below.

Pumpkin Bites

• Large eggs (Binder)
• Granulated sugar (Sweetener)
• Light brown sugar (Sweetener)
• Vegetable or canola oil (Fat)
• Canned pumpkin puree (Vegetable) (Ensure 100% pure pumpkin, not pie filling)
• Vanilla extract (Flavoring)
• All-purpose flour (Dry Ingredient)
• Pumpkin pie spice (Spice Blend)
• Cinnamon (Spice)
• Baking soda (Leavening Agent)
• Baking powder (Leavening Agent)
• Salt (Seasoning)

Vanilla Brown Butter Glaze

• Salted butter (Fat)
• Powdered sugar (Sweetener)
• Half & half or whole milk (Liquid)
• Vanilla extract (Flavoring)
• Pinch of salt (Seasoning)
• Extra pumpkin pie spice (optional garnish)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I adore the classic pumpkin spice and brown butter combination in these Pumpkin Bites, but feel free to customize:

• Add Chocolate Chips: Fold mini chocolate chips (semi-sweet or white) into the batter.
• Add Nuts: Mix chopped pecans or walnuts into the batter or sprinkle on top of the glaze.
• Cream Cheese Glaze: Swap the brown butter glaze for a simple cream cheese glaze (cream cheese, powdered sugar, vanilla, milk).
• Different Spices: Adjust the spice level or add individual spices like extra ginger or a pinch of cloves if you don’t have pumpkin pie spice. (DIY Spice: Try 1.5 tsp cinnamon, ¾ tsp ginger, ¼ tsp nutmeg, pinch cloves).
• Make Regular Muffins: Bake in a standard muffin tin (increase baking time likely to 18-22 minutes).

How to Make Pumpkin Bites with Brown Butter Glaze

Let me show you how easy it is to make these delicious Pumpkin Bites:

Prep Oven and Pan

1. I preheat my oven to 350℉ (175°C).
2. I spray a mini muffin tin (usually 24 cups) generously with nonstick spray. I set it aside.

Mix the Batter

1. In a large mixing bowl, I whisk together the eggs, granulated sugar, and brown sugar until smooth.
2. I add the oil and whisk again until combined.
3. Then, I add the canned pumpkin puree and vanilla extract, whisking until everything is smooth and well combined.
4. In a separate medium mixing bowl, I whisk together the dry ingredients: the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
5. I add these dry ingredients to the wet ingredients in the large bowl. Using a rubber spatula, I gently fold them together just until combined. It’s important not to overmix!

Bake the Bites

1. Using a 1 ½ inch cookie scoop (or a tablespoon measure), I drop the batter into the prepared mini muffin tins. I aim to fill them about ¾ of the way full.
2. I bake for 15 minutes (the original recipe notes 15, but mini muffins can bake quickly – start checking around 12-13 mins), or until the Pumpkin Bites are set, slightly golden on the edges, and spring back when I gently press on the tops. A toothpick inserted should come out clean or with moist crumbs.

Cool the Bites

1. I let the bites cool in the mini muffin tins for about 5 minutes.
2. Then, I carefully remove them from the tins and let them cool the remainder of the way on a cooling rack before glazing.

Make the Vanilla Brown Butter Glaze

1. While the pumpkin bites bake or cool, I make the amazing brown butter glaze. I melt the salted butter in a medium saucepan or skillet over medium heat.
2. Once it has melted, I start whisking constantly for about 3-4 minutes. I watch it very carefully, as brown butter can burn easily!
3. The butter will begin to bubble, get a little foamy, and eventually develop a golden brown color with little brown bits at the bottom and a wonderful nutty aroma.  
4. Once those little brown bits start to appear and the butter is golden brown (but not too dark!), I immediately remove it from the heat and transfer it to a medium heat-safe mixing bowl to stop the cooking process. I let it cool slightly.
5. Once the brown butter has cooled (it’s okay if it’s still a little warm), I add the powdered sugar, vanilla extract, and start with 2 tablespoons of the half & half or milk.
6. I whisk everything to combine, adding more half & half or milk by the tablespoon until I reach my desired thick but drizzly/dippable consistency. The recipe author notes 5 tablespoons is usually perfect. I add a pinch of salt to balance the sweetness.

Glaze and Serve

1. Once the Pumpkin Bites are cool, I dip the tops of the bites into the brown butter glaze, letting any excess drip off.
2. I place the glazed bites back on the wire rack to allow the glaze to set.
3. Optional Step: While the glaze is still wet, I can sprinkle the tops of the bites with a tiny pinch of extra pumpkin pie spice for a little extra flavor and prettiness!
4. Once the glaze has set, enjoy immediately!

Tips and Tricks for the BEST Pumpkin Bites

Here are my secrets for making these Pumpkin Bites truly exceptional:

• Don’t Overmix: Mix the batter just until combined for tender, moist bites.
• Use Pure Pumpkin Puree: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling (which has added sugar/spices).
• Watch the Brown Butter: Brown butter develops amazing flavor, but it burns quickly! Whisk constantly and pull it off the heat as soon as it’s golden brown with nutty bits. Transferring it to a separate bowl stops the cooking.
• Cool Bites Before Glazing: Let the pumpkin bites cool completely (or almost completely) before dipping in the glaze so it sets nicely instead of melting off.  
• Glaze Consistency: Adjust the milk/half & half in the glaze carefully to get a thick glaze that still coats the bites smoothly.

How to Serve

These Pumpkin Bites with Brown Butter Glaze are perfect little treats! Serve them:

• As Is: Delicious for breakfast, snacks, or dessert.
• With Coffee or Tea: A perfect accompaniment for a fall-themed (or anytime!) break.
• For Parties: Arrange them on a platter for fall gatherings, Halloween parties, or Thanksgiving dessert tables.
• Packed in Lunchboxes: A fun seasonal treat.

Serve at room temperature.

Make Ahead and Storage

• Make Ahead: Bake the bites completely and let them cool. Store unglazed bites in an airtight container. Make the glaze and store it separately in the fridge. Gently reheat glaze (or let come to room temp) and glaze bites closer to serving.
• Storage: Store glazed Pumpkin Bites in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Layer with parchment paper if stacking.
• Freezing: Freeze unglazed bites in a freezer-safe container for up to 3 months. Thaw and glaze before serving.

FAQs about Pumpkin Bites

• Can I use fresh pumpkin puree instead of canned?
  • Yes! Ensure the homemade puree is thick and smooth, similar in consistency to canned puree. Blot excess moisture if needed.
• Can I bake these in a standard muffin tin?
  • Yes, fill standard muffin cups about two-thirds full and increase baking time to approx. 18-22 minutes, or until a toothpick comes out clean.
• My brown butter glaze is too thin/thick. What do I do?
  • If too thin, whisk in more powdered sugar, a tablespoon at a time. If too thick, whisk in more half & half or milk, a teaspoon at a time, until it reaches the desired consistency.

Enjoy these incredibly moist, perfectly spiced, and utterly delicious Pumpkin Bites with Vanilla Brown Butter Glaze! They are a true taste of fall, perfect for planning ahead!

Pumpkin Bites with Vanilla Brown Butter Glaze

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 30 bites 1x
• Category: Breakfast, Breakfast/Snack, Brunch, Dessert, Dessert/Snack, Snack, Muffins
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

 

These Pumpkin Bites with Brown Butter Glaze are essentially little mini muffin-sized bites of perfectly spiced pumpkin bread! They’re incredibly poppable, moist, and dipped in the most delicious brown butter glaze to top it all off. They are the epitome of fall!  

---

Ingredients

Scale 1x2x3x

For the Pumpkin Bites:

• 2 large eggs, room temperature
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/2 cup (118ml) vegetable or canola oil  
• 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)  
• 2 teaspoons vanilla extract
• 1 1/2 cups (188g) all-purpose flour, spooned and leveled  
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt

For the Vanilla Brown Butter Glaze:

• 4 tablespoons (1/4 cup, 57g) salted butter  
• 1 1/2 cups (180g) powdered sugar (confectioners’ sugar)
• 5 tablespoons half & half or whole milk (adjust for consistency)
• 1 teaspoon vanilla extract
• Pinch of salt (optional, enhances flavor)
• Extra pumpkin pie spice for sprinkling (optional)

---

Instructions

• Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Spray a 24-cup mini muffin tin generously with nonstick cooking spray. Set aside.  

• Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth. Whisk in the oil until combined. Whisk in the pumpkin puree and vanilla extract until smooth.

• Combine Dry Ingredients: In a separate medium mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.

• Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Fold together with a rubber spatula until just combined. Do not overmix.

• Fill Muffin Tin: Using a 1 1/2-inch cookie scoop (or about 1.5 tablespoons), drop the batter into the prepared mini muffin cups, filling each about 3/4 full.

• Bake: Bake for 15 minutes, or until the pumpkin bites are set, slightly golden on the edges, and spring back when gently pressed on top (a toothpick inserted should come out clean or with moist crumbs).

• Cool Bites: Let the bites cool in the mini muffin tin for 5 minutes before carefully removing them to a wire rack to cool completely.

• Make Brown Butter Glaze: While the pumpkin bites cool, make the glaze. Melt the salted butter in a medium, light-colored saucepan or skillet over medium heat. Once melted, continue cooking, whisking constantly, for 3-4 minutes. The butter will bubble, foam, and then develop golden brown specks at the bottom and a nutty aroma. Watch very carefully to prevent burning. Once the browned bits appear and the butter is amber/golden brown, immediately remove from heat and pour into a medium heat-safe mixing bowl to stop the cooking. Let the brown butter cool slightly (it’s okay if it’s still a little warm).  

• Finish Glaze: To the cooled brown butter, add the powdered sugar, vanilla extract, optional pinch of salt, and 2-3 tablespoons of the half & half or milk. Whisk until smooth. Add more half & half or milk, 1 tablespoon at a time, whisking after each addition, until the glaze reaches your desired drizzling or dipping consistency (usually around 5 tablespoons total).

• Glaze Bites: Once the pumpkin bites are completely cool, dip the tops into the brown butter glaze, allowing any excess to drip off. Place the glazed bites back on the wire rack for the glaze to set.

• Garnish (Optional): While the glaze is still wet, sprinkle the tops with a pinch of extra pumpkin pie spice, if desired.

• Serve: Once the glaze has set, serve immediately or store.

---

Notes

• Pumpkin Puree: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling which contains added sugar and spices.
• Measuring Flour: Spoon and level the flour for accuracy, or weigh it.
• Do Not Overmix: Mix the batter just until the flour disappears to keep the bites tender.
• Browning Butter: Use a light-colored pan and watch constantly as brown butter can burn quickly. The browned bits add flavor.
• Glaze Consistency: Adjust the amount of milk/half & half to achieve your desired glaze thickness – thicker for dipping, slightly thinner for drizzling.
• Cooling: Ensure the bites are completely cool before glazing, otherwise the glaze will melt off.
• Storage: Store glazed bites in an airtight container at room temperature for up to 3 days.