Print

Perfect Brown Butter Pumpkin Muffins: Easy Streusel Recipe

brown butter pumpkin muffins - featured image
Print Recipe

These brown butter pumpkin muffins with streusel topping are tender, moist, and topped with a buttery, crunchy streusel. The nutty brown butter adds depth and complexity, making these muffins a fall favorite that’s quick and easy to prepare.

Ingredients

  • Unsalted butter, ½ cup (1 stick or 113g)
  • All-purpose flour, 1¾ cups (220g)
  • Granulated sugar, ¾ cup (150g)
  • Light brown sugar, ¼ cup (50g), packed
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Ground cinnamon, 1½ teaspoons
  • Ground nutmeg, ½ teaspoon
  • Ground ginger, ¼ teaspoon
  • Ground cloves, ⅛ teaspoon
  • Pumpkin puree, 1 cup (240g)
  • Large eggs, 2, room temperature
  • Vanilla extract, 1 teaspoon
  • Milk, ¼ cup (60ml)
  • All-purpose flour, ⅓ cup (42g) (for streusel)
  • Light brown sugar, ¼ cup (50g), packed (for streusel)
  • Ground cinnamon, ½ teaspoon (for streusel)
  • Unsalted butter, 3 tablespoons (42g), cold and cubed (for streusel)
  • Chopped pecans or walnuts, ¼ cup (30g), optional (for streusel)

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams and brown specks form (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl to cool slightly.
  2. Make the streusel: In a small bowl, combine ⅓ cup flour, ¼ cup packed light brown sugar, and ½ teaspoon cinnamon. Add 3 tablespoons cold cubed butter. Use fingers or a pastry cutter to work butter into dry ingredients until pea-sized clumps form. Stir in nuts if using. Refrigerate while making batter.
  3. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  4. Mix dry ingredients: In a large bowl, whisk together 1¾ cups flour, ¾ cup granulated sugar, ¼ cup packed brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves.
  5. Mix wet ingredients: In a medium bowl, whisk together 1 cup pumpkin puree, 2 room temperature eggs, 1 teaspoon vanilla, ¼ cup milk, and cooled brown butter until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry. Fold gently with a rubber spatula until just combined (12-15 strokes). Do not overmix; a few lumps are fine.
  7. Fill muffin cups: Divide batter evenly among 12 cups, filling each about ¾ full.
  8. Add streusel: Sprinkle cold streusel generously over each muffin, pressing gently to adhere.
  9. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be golden brown.
  10. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the butter closely when browning; it goes from perfect to burnt quickly. Use room temperature ingredients for best results. Do not overmix the batter. Keep streusel cold for crunchiest topping. For dark metal muffin tins, reduce oven temperature by 25°F. Muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: brown butter pumpkin muffins, pumpkin muffins with streusel, easy pumpkin muffins, fall muffins, pumpkin streusel muffins

Find it online: https://twirltaste.com/perfect-brown-butter-pumpkin-muffins-easy-streusel-recipe/