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Easy Brown Butter Pumpkin Muffins

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These Easy Brown Butter Pumpkin Muffins with Streusel Topping are quick, simple, and deliver warm, spiced comfort. The nutty brown butter adds a deep richness that transforms a simple pumpkin muffin into something unforgettable.

Ingredients

Scale
  • ½ cup (1 stick / 113g) unsalted butter (for browning)
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs (room temperature)
  • ⅓ cup (80ml) buttermilk
  • 1 teaspoon vanilla extract
  • ⅓ cup (65g) packed brown sugar (for streusel)
  • ¼ cup (30g) all-purpose flour (for streusel)
  • ¼ teaspoon pumpkin pie spice (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center. Line your muffin tin with paper liners or grease it well.
  2. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Stir occasionally with a rubber spatula. First it’ll melt, then it’ll foam, then you’ll see little brown specks forming at the bottom. This takes about 5-7 minutes. The moment it smells nutty and looks amber-colored, remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking. Let it cool for 10 minutes.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt.
  4. Mix the wet ingredients: In a medium bowl, whisk together the pumpkin puree, eggs, buttermilk, and vanilla until smooth. Then slowly drizzle in the cooled brown butter while whisking constantly.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are fine.
  6. Make the streusel: In a small bowl, combine the brown sugar, flour, pumpkin pie spice, and salt. Add the cold butter cubes. Use a pastry cutter or fingertips to work the butter into the dry mixture until it resembles coarse sand with some pea-sized clumps.
  7. Fill the muffin cups: Divide the batter evenly among the 12 cups. Each cup should be about ¾ full. Sprinkle the streusel generously over each muffin, pressing it gently into the batter.
  8. Bake: Place the tin in the preheated oven and bake for 18-22 minutes. At 18 minutes, start checking. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  9. Cool: Let the muffins rest in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

Watch the butter carefully to avoid burning; the difference between brown and burnt is about 15 seconds. Don’t overmix the batter to avoid tough muffins. Use room temperature ingredients to prevent the brown butter from seizing. For best results, let muffins cool properly before serving.

Nutrition

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

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