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Best Brown Butter Pumpkin Muffins with Streusel Topping

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These brown butter pumpkin muffins with streusel topping are the ultimate fall treat. The nutty depth of brown butter pairs perfectly with warm spices and a crunchy streusel, creating a muffin that’s better than any bakery version.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 ½ cups pumpkin puree (not pumpkin pie filling)
  • ⅓ cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes (for streusel)
  • ¼ cup chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and brown specks form (about 5-7 minutes). Remove from heat immediately when it smells nutty and is amber-colored. Pour into a heatproof bowl and let cool for 15 minutes.
  2. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  3. Make the streusel: In a small bowl, whisk together ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, ½ teaspoon cinnamon, and a pinch of salt. Cut in ¼ cup cold butter cubes with a pastry cutter or fork until coarse crumbs form. Stir in chopped nuts if using. Refrigerate while making batter.
  4. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt. Set aside.
  5. Mix wet ingredients: In another large bowl, whisk together 1 ½ cups granulated sugar and ½ cup brown sugar until smooth. Add 2 room-temperature eggs and whisk until smooth and slightly pale (about 1 minute). Pour in cooled brown butter (including brown bits), 1 ½ cups pumpkin puree, ⅓ cup buttermilk, and 1 teaspoon vanilla. Whisk until fully combined.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until no streaks of flour remain. Do not overmix; a few lumps are fine.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about ¾ full.
  8. Add streusel: Remove streusel from fridge and sprinkle generously over each muffin. Press gently with fingers to adhere.
  9. Bake: Place muffin tin in preheated oven and bake for 18-22 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. Rotate pan halfway through for even baking.
  10. Cool: Let muffins rest in pan for exactly 5 minutes, then transfer to a cooling rack.

Notes

Do not rush the brown butter; it goes from perfect to burnt in about 30 seconds. Room temperature ingredients prevent the brown butter from seizing. Do not overmix the batter to avoid tough muffins. Chill the streusel for a crunchier topping. Rotate the pan halfway through baking for even browning. Muffins taste even better the next day as flavors meld.

Nutrition

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

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