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Cozy Brown Butter Pumpkin Muffins: Easy Streusel Recipe

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These cozy brown butter pumpkin muffins are everything you want in a fall breakfast or afternoon snack. The streusel topping gets all crunchy and buttery, while the muffin itself stays tender and spiced just right.

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
  • 1/4 cup (60ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup (55g) unsalted butter, cold and cubed (for streusel)
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) granulated sugar (for streusel)
  • 1/4 cup (50g) packed light brown sugar (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a small saucepan over medium heat. Stir occasionally until melted, foamy, and golden brown with nutty aroma (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Make the streusel: In a medium bowl, combine 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add cold cubed butter and work into dry ingredients with fingertips or pastry cutter until coarse sand with pea-sized clumps. Refrigerate.
  3. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, 1 cup granulated sugar, and 1/2 cup brown sugar. Add eggs one at a time, whisking well. Add pumpkin puree, milk, and vanilla; whisk until smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Fold batter: Add dry ingredients to wet in two additions, folding gently with a rubber spatula until just combined. Let batter rest 5 minutes. Preheat oven to 375°F (190°C).
  6. Fill muffin tin: Line a 12-cup muffin tin with paper liners. Divide batter evenly among cups, filling almost to the top. Sprinkle chilled streusel generously over each, pressing gently.
  7. Bake: Bake 18-22 minutes until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to cool completely.

Notes

Watch brown butter carefully; it can burn quickly. Use room temperature eggs and milk to prevent butter from seizing. Let muffins cool in pan 5 minutes before transferring to avoid streusel falling off. Flavors deepen overnight.

Nutrition

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

Find it online: https://bitesienna.com/cozy-brown-butter-pumpkin-muffins-easy-streusel-recipe/