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Best Brown Butter Pumpkin Muffins Recipe

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These brown butter pumpkin muffins with streusel topping are moist, flavorful, and topped with a crunchy streusel that stays crisp for days. A happy accident turned into a fall favorite that’s perfect for cozy mornings or holiday brunches.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk, room temperature
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/3 cup (65g) packed light brown sugar (for streusel)
  • 1/4 cup (50g) granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)
  • 1/4 cup (57g) cold unsalted butter, cut into small cubes (for streusel)
  • 1/2 cup (50g) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts. After a few minutes, it will foam and bubble. Keep stirring until small brown specks form and the butter turns golden-amber with a nutty aroma. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Make the streusel topping: In a small bowl, whisk together 1/2 cup flour, 1/3 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Add cold cubed butter and use a pastry cutter or fingers to work it into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter chunks. Stir in chopped nuts if using. Refrigerate while making the batter.
  3. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
  4. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon allspice.
  5. Mix wet ingredients: In a separate bowl, whisk together cooled brown butter, 1 cup granulated sugar, and 1/2 cup brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in pumpkin puree, vegetable oil, vanilla extract, and buttermilk until smooth and glossy.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—no streaks of flour remain. A few lumps are okay. Do not overmix.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about 3/4 full. A cookie scoop works well.
  8. Add streusel: Remove streusel from fridge. Sprinkle generously over each muffin, pressing down lightly so it sticks.
  9. Bake: Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening the door. Bake for another 12-15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly pressed.
  10. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown butter can be made a day ahead and stored in the fridge. Reheat gently before using. For best results, use room temperature ingredients. To keep streusel crunchy, place a paper towel at the bottom of the storage container and another on top. Muffins freeze well for up to 3 months.

Nutrition

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

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