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Perfect Brown Butter Pumpkin Muffins: Easy Fall Recipe

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These Perfect Brown Butter Pumpkin Muffins with Cinnamon Streusel are tender, moist, and packed with nutty brown butter flavor. Quick to make in under 45 minutes, they’re perfect for fall gatherings, bake sales, or a cozy morning treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ⅓ cup buttermilk
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed brown sugar (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 4 tablespoons cold unsalted butter, cubed (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease it well.
  2. Brown the butter: Place the ½ cup unsalted butter in a light-colored skillet over medium heat. Swirl the pan occasionally as it melts. The butter will foam and bubble, then brown specks will form at the bottom (about 5-7 minutes). Once it’s a golden amber color with brown specks and smells nutty, remove from heat immediately and pour into a heatproof bowl to stop cooking. 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. Combine the wet ingredients: In a medium bowl, whisk together the browned butter and granulated sugar until smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract, pumpkin puree, and buttermilk until smooth.
  5. Make the streusel: In a small bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold cubed butter. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces. Refrigerate while you finish the muffin batter.
  6. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay—do not overmix.
  7. Fill the muffin cups: Use a cookie scoop or spoon to divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Add the streusel: Sprinkle the streusel generously over each muffin, pressing it gently into the batter so it sticks.
  9. 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.
  10. Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Brown the butter over medium heat and watch carefully—it goes from perfect to burnt quickly. Use cold butter for the streusel to keep it crunchy. Do not overmix the batter to avoid dense muffins. For best results, use 100% pumpkin puree (not pumpkin pie filling). Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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

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