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Cozy Brown Butter Pumpkin Muffins with Streusel Topping

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These Cozy Brown Butter Pumpkin Muffins with Streusel Topping are a love letter to a lost bakery, featuring nutty brown butter, tender pumpkin spice crumb, and a crunchy streusel topping. They’re quick, easy, and perfect for cozy fall mornings.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter (for brown butter)
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • 1 cup (245g) pumpkin puree (100% pumpkin, not pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) buttermilk
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) light brown sugar, packed (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • a pinch of salt (for streusel)
  • ¼ cup (½ stick or 57g) unsalted butter, cold and cubed (for streusel)

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. It will foam, then the foam subsides, and brown specks form at the bottom (about 5-7 minutes). When it smells nutty and the specks are amber, remove from heat immediately. Pour into a heatproof bowl and let cool for 10 minutes.
  2. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. Make streusel: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, ½ teaspoon cinnamon, and a pinch of salt. Add cold cubed butter. Use a pastry cutter or fingers to work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while making batter.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, ¾ cup granulated sugar, ½ cup packed brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  5. Mix wet ingredients: In another medium bowl, whisk 2 eggs until light and frothy. Add 1 cup pumpkin puree, cooled brown butter, 1 teaspoon vanilla extract, and ¼ cup buttermilk. Whisk until smooth and combined.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay—do not overmix.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about ¾ full.
  8. Add streusel: Sprinkle chilled streusel generously over each muffin. Press 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 and streusel crispy.
  10. Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t rush the brown butter—watch for amber specks and nutty aroma. Use room temperature ingredients for best results. Do not overmix the batter. Chill the streusel to prevent it from sinking. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of buttermilk. For dairy-free, use vegan butter and almond milk with apple cider vinegar. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

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

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