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Best Brown Butter Pumpkin Streusel Muffins Recipe

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These brown butter pumpkin streusel muffins are the ultimate fall bake, featuring nutty brown butter, warm spices, and a crunchy streusel topping. They’re quick, easy, and perfect for cozy mornings or fall gatherings.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick)
  • 1 3/4 cups all-purpose flour (210g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (240g)
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup packed brown sugar (100g)
  • 2 large eggs, room temperature
  • 1/3 cup buttermilk (80ml)
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (60g) for streusel
  • 1/4 cup packed brown sugar (50g) for streusel
  • 1/4 cup granulated sugar (50g) for streusel
  • 1 teaspoon ground cinnamon for streusel
  • 1/4 cup cold unsalted butter (half a stick), cut into small cubes for streusel
  • Optional: 1/3 cup chopped pecans or walnuts for streusel

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, swirling occasionally. After about 4-5 minutes, when the butter turns golden amber and smells nutty, remove from heat immediately and pour into a heat-safe bowl. Let cool for 10 minutes.
  2. Make the streusel topping: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1 teaspoon cinnamon. Add cold butter cubes. Use a pastry cutter or two forks to cut butter into dry ingredients until mixture resembles coarse crumbs. If using nuts, stir them in. Refrigerate while making batter.
  3. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  4. Mix dry ingredients: In a large bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon cloves, and 1/2 teaspoon salt.
  5. Mix wet ingredients: In a separate large bowl, combine 1 cup pumpkin puree, 3/4 cup granulated sugar, 1/2 cup brown sugar, 2 room temperature eggs, 1/3 cup buttermilk, 1 teaspoon vanilla extract, and cooled brown butter. Whisk until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about 3/4 full.
  8. Add streusel topping: Sprinkle streusel generously over each muffin, pressing down lightly.
  9. Bake at 375°F for 18-22 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. If streusel browns too quickly, tent with foil for last 5 minutes.
  10. Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t walk away while browning the butter; the window between perfect and burned is about ten seconds. Use a light-colored pan to see the color change. Room temperature ingredients help the batter come together smoothly. Overmixing makes muffins tough; stir just until combined. For best streusel, keep butter cold. Let muffins cool completely before storing to keep streusel crisp.

Nutrition

Keywords: brown butter, pumpkin, streusel, muffins, fall baking, pumpkin muffins, brown butter muffins

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