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Best Easy Brown Butter Pumpkin Muffins Recipe

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These Cozy Brown Butter Pumpkin Muffins with Cinnamon Streusel are incredibly moist, nutty, and spiced, topped with a crunchy cinnamon streusel. They come together in about 35 minutes and are perfect for fall mornings or cozy evenings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 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 fine sea salt
  • ½ cup unsalted butter (for browning)
  • 1 cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs (room temperature)
  • 1 cup canned pumpkin puree (100% pure pumpkin)
  • ¼ cup whole milk (or buttermilk)
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter (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. Swirl occasionally as it melts. It will foam and sizzle. When it turns golden-amber with brown specks and smells nutty, remove from heat immediately. Pour into a heat-safe bowl and let cool for 5-10 minutes.
  3. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and 1 teaspoon cinnamon. Add ¼ cup cold cubed butter. Use a pastry cutter, forks, or fingertips to work butter into dry ingredients until mixture resembles coarse sand with pea-sized clumps. 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 a medium bowl, whisk together cooled brown butter, 1 cup granulated sugar, and ¼ cup brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in 1 cup pumpkin puree, ¼ cup milk, and 1 teaspoon vanilla until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups (about 3 tablespoons each). Cups should be about ¾ full.
  8. Add streusel: Remove streusel from fridge. Sprinkle generously over each muffin, pressing down gently so it sticks.
  9. Bake: Place muffin tin in preheated oven and bake for 18-22 minutes. Check at 18 minutes; muffins are done when a toothpick inserted into center comes out clean or with a few moist crumbs. Tops should be golden brown.
  10. Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the brown butter carefully—it can burn in seconds. Room temperature ingredients help prevent the butter from seizing. Do not overmix the batter. Chill the streusel for best texture. Muffins taste even better on day two. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and oat or almond milk.

Nutrition

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

Find it online: https://ovenmila.com/best-easy-brown-butter-pumpkin-muffins-recipe/