Print

Best Brown Butter Pumpkin Muffins with Streusel

brown butter pumpkin muffins - featured image
Print Recipe

Moist, spiced pumpkin muffins elevated by nutty brown butter and topped with a crunchy streusel. These muffins are perfect for breakfast or brunch and freeze beautifully.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup (245g) pure pumpkin puree
  • ½ cup whole milk
  • For Streusel: ½ cup all-purpose flour, ½ cup brown sugar, ½ teaspoon cinnamon, ¼ cup cold unsalted butter cubed

Instructions

  1. Brown the butter: Melt 1 cup butter in a medium saucepan over medium heat. Stir frequently until foam settles and milk solids turn golden brown (5-7 minutes). Pour into a heatproof bowl and cool for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease generously.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Mix wet ingredients: In a medium bowl, whisk cooled brown butter, granulated sugar, and brown sugar until smooth. Whisk in eggs one at a time, then add vanilla, pumpkin puree, and milk.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined. Do not overmix.
  6. Prepare streusel: In a small bowl, combine flour, brown sugar, cinnamon, and cold cubed butter. Rub together until crumbly.
  7. Fill muffin tin: Divide batter evenly among 12 cups (¾ full). Top generously with streusel.
  8. Bake for 20-22 minutes until tops are golden and a toothpick comes out clean. Rotate pan halfway through.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure pumpkin is 100% pure puree, not pie filling. Brown butter requires close attention to prevent burning. Do not overmix the batter to ensure tender muffins. Eggs and milk should be at room temperature. Can be substituted for gluten-free or vegan diets.

Nutrition

Keywords: pumpkin muffins, brown butter, streusel, fall baking, breakfast recipe, pumpkin spice, homemade muffins

Find it online: https://zoeplate.com/best-brown-butter-pumpkin-muffins-with-streusel-5-step-easy-recipe/