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Brown Butter Pumpkin Muffins with Streusel

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Tender, moist pumpkin muffins made with nutty brown butter and topped with a crunchy cinnamon-sugar streusel. This easy 5-ingredient style recipe delivers bakery-quality flavor with wholesome ingredients.

Ingredients

Scale
  • 1 cup (2 sticks/226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) 100% pure pumpkin puree
  • 1/4 cup (60ml) vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed brown sugar (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cubed (for streusel)
  • 1/2 teaspoon cinnamon (for streusel)

Instructions

  1. Brown the butter: Melt 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly until it foams, then turns deep amber and smells nutty (about 5 minutes). Remove from heat and pour into a heat-proof bowl to cool for 10 minutes.
  2. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  3. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, salt, pumpkin pie spice, and 1/2 teaspoon cinnamon.
  4. Mix wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla until smooth. Slowly whisk in the cooled brown butter.
  5. Combine: Pour dry ingredients into wet ingredients. Gently fold until just combined; do not overmix. Lumps are okay.
  6. Make streusel: In a small bowl, mix 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 3 tablespoons cold cubed butter using a fork until it resembles coarse sand.
  7. Fill tins: Divide batter evenly among muffin cups (2/3 full). Spoon streusel topping generously over each muffin.
  8. Bake: Bake for 20-22 minutes until tops are golden brown and a toothpick comes out clean.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure eggs are at room temperature to prevent the butter from seizing. Do not overmix the batter to avoid tough muffins. Keep streusel butter cold for a crumbly texture. If pumpkin puree is watery, drain it in cheesecloth before use. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, brown butter, streusel topping, fall baking, easy muffin recipe, gluten-free option, vegetarian

Find it online: https://blingbite.com/brown-butter-pumpkin-muffins-with-streusel-easy-5-ingredient-recipe/