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Best Brown Butter Pumpkin Muffins: Easy Fall Recipe

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These brown butter pumpkin muffins are moist, tender, and packed with nutty, rich flavor. Perfect for fall gatherings, they come together in under 45 minutes and are always a crowd-pleaser.

Ingredients

Scale
  • 1/2 cup unsalted butter (113g)
  • 1 3/4 cups all-purpose flour (220g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (240g)
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup packed brown sugar (100g)
  • 1/3 cup milk (80ml)
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour (30g) for streusel
  • 1/4 cup rolled oats (20g) for streusel
  • 1/4 cup packed brown sugar (50g) for streusel
  • 1/2 teaspoon ground cinnamon for streusel
  • 3 tablespoons cold unsalted butter (42g), 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 or grease it well.
  2. Brown the butter: Place the 1/2 cup of butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. After about 5-7 minutes, when it turns golden amber and smells nutty, remove from heat and pour into a heat-safe bowl. Let cool for about 10 minutes.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Mix the wet ingredients: In a medium bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, milk, and vanilla extract until smooth. Slowly pour in the cooled brown butter while whisking.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (about 10-12 strokes). A few lumps are fine.
  6. Make the streusel topping: In a small bowl, combine the flour, oats, brown sugar, and cinnamon. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry mixture until it looks like coarse crumbs. Refrigerate while filling the muffin tin.
  7. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the streusel topping generously over each muffin, pressing down gently.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown butter can burn quickly; use a light-colored pan and watch carefully. Room temperature ingredients mix better. For best results, brown the butter and make streusel the night before. Muffins taste even better the next day.

Nutrition

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

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