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Easy Brown Butter Pumpkin Muffins with Streusel Topping

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These Easy Brown Butter Pumpkin Muffins with Streusel Topping are quick, delicious, and perfect for fall mornings. The brown butter adds a nutty, caramel depth, and the streusel topping stays crunchy instead of sinking into the batter.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter
  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup (245g) canned pumpkin puree
  • 2 large eggs
  • 1/3 cup (80ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1/3 cup (65g) packed brown sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cubed

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line your muffin tin with paper liners or grease the cups well with butter or cooking spray.
  2. Brown the butter. Place the 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts. The butter will foam, then the foam will subside, and you’ll see golden brown specks forming on the bottom of the pan. This takes about 5-7 minutes. When it smells nutty and turns a warm amber color, remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking process.
  3. Let the brown butter cool slightly. Set it aside for about 10 minutes while you prepare the other ingredients. It should be warm but not hot when you add it to the batter.
  4. Mix the dry ingredients. In a large bowl, whisk together the 1 3/4 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt.
  5. Mix the wet ingredients. In a medium bowl, whisk together the 1 cup canned pumpkin puree, 2 large eggs, 1/3 cup buttermilk, 1 teaspoon vanilla extract, and the cooled brown butter. Whisk until smooth and well combined.
  6. Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently. Stir just until no streaks of flour remain — about 10-12 strokes. A few small lumps are okay.
  7. Make the streusel topping. In a small bowl, combine the 1/3 cup packed brown sugar, 1/4 cup all-purpose flour, and 1/2 teaspoon ground cinnamon. Add the 2 tablespoons cold cubed butter. Use a pastry cutter, fork, or your fingertips to cut the butter into the dry mixture until it resembles coarse crumbs. Pop this in the fridge while you fill the muffin tin.
  8. Fill the muffin cups. Use a cookie scoop or spoon to divide the batter evenly among the 12 muffin cups. Fill each cup about 3/4 full.
  9. Add the streusel topping. Sprinkle the cold streusel generously over each muffin, pressing it gently into the batter so it sticks.
  10. Bake the muffins. Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and the streusel should look crispy and set.
  11. Cool the muffins. Let the muffins cool in the tin for 5 minutes. Then transfer them to a wire cooling rack to cool completely.

Notes

Don’t skip browning the butter; it transforms the flavor. Measure flour correctly by spooning and leveling. Room temperature ingredients incorporate better. Keep streusel cold for a crunchy topping. Don’t overmix the batter to avoid tough muffins. Use a cookie scoop for even muffins.

Nutrition

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

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