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Best Brown Butter Pumpkin Muffins with Streusel Topping Recipe

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These brown butter pumpkin muffins with streusel topping are moist, fluffy, and packed with nutty, spiced flavor. Perfect for fall mornings or a cozy treat, they come together in about 35 minutes with simple ingredients.

Ingredients

  • Unsalted butter, ½ cup (1 stick, 113 grams)
  • All-purpose flour, 1 ¾ cups (220 grams)
  • Granulated sugar, ¾ cup (150 grams)
  • Light brown sugar, ½ cup (100 grams), packed
  • Pumpkin pie spice, 2 teaspoons
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Large eggs, 2, at room temperature
  • Pumpkin puree, 1 cup (245 grams)
  • Whole milk, ¼ cup (60 ml)
  • Vanilla extract, 1 teaspoon
  • All-purpose flour, ½ cup (60 grams) (for streusel)
  • Light brown sugar, ¼ cup (50 grams), packed (for streusel)
  • Granulated sugar, 2 tablespoons (25 grams) (for streusel)
  • Ground cinnamon, 1 teaspoon (for streusel)
  • Pinch of salt (for streusel)
  • Unsalted butter, ¼ cup (½ stick, 57 grams), cold and cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Melt, swirling occasionally, until it foams and turns golden amber with brown specks and a nutty aroma (about 5-7 minutes). Immediately pour into a heat-safe bowl and let cool for 10 minutes.
  3. In a large bowl, whisk together 1 ¾ cups all-purpose flour, ¾ cup granulated sugar, ½ cup packed light brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
  4. In a separate medium bowl, whisk 2 eggs until light and frothy. Whisk in 1 cup pumpkin puree, ¼ cup whole milk, and 1 teaspoon vanilla extract until smooth. Slowly drizzle in the cooled brown butter while whisking constantly.
  5. Pour the wet ingredients into the dry ingredients. Fold with a rubber spatula just until no streaks of flour remain (a few lumps are fine). Do not over-mix.
  6. Make the streusel: In a small bowl, combine ½ cup all-purpose flour, ¼ cup packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Add ¼ cup cold cubed unsalted butter. Use a fork, pastry cutter, or your fingers to work the butter into the flour until the mixture resembles coarse, crumbly sand with some pea-sized clumps.
  7. Divide the batter evenly among the 12 muffin liners, filling each about ¾ full. Sprinkle a generous amount of streusel over each muffin, pressing down gently.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t walk away from the butter while browning; it can burn quickly. Use room temperature ingredients for best texture. Do not over-mix the batter. For a crispier streusel, chill it for 10 minutes before topping. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, brown butter, streusel topping, fall recipe, easy muffins

Find it online: https://perkypan.com/best-brown-butter-pumpkin-muffins-with-streusel-topping-recipe/