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Cozy Brown Butter Pumpkin Muffins with Streusel

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Rich, nutty pumpkin muffins made with browned butter and topped with a crunchy streusel. These fall favorites are easy to make and deliver deep, complex flavors.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cubed
  • 1 cup (240g) pumpkin puree
  • 2 tablespoons vegetable oil
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour (for streusel)
  • 1/4 cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 1/2 teaspoon cinnamon (for streusel)
  • 3 tablespoons unsalted butter, melted (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. Cut butter into cubes and place in a medium saucepan over medium heat. Stir frequently until the butter melts, foams, and then subsides with golden-brown specks and a nutty aroma (3-5 minutes).
  3. Immediately pour the brown butter into a heatproof bowl to stop cooking and let it cool for 10 minutes.
  4. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  5. In another bowl, whisk the cooled brown butter, vegetable oil, granulated sugar, and brown sugar until smooth.
  6. Add eggs one at a time to the wet mixture, whisking well after each addition. Stir in vanilla extract and pumpkin puree.
  7. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  8. In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, and 1/2 teaspoon cinnamon. Stir in 3 tablespoons melted butter until crumbly.
  9. Divide batter evenly among muffin cups, filling them about 2/3 full.
  10. Sprinkle streusel topping generously over each muffin.
  11. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  12. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Use pure pumpkin puree, not pumpkin pie filling. If using salted butter, reduce added salt by half. Do not overmix the batter to avoid tough muffins. Brown butter carefully as it burns quickly. For gluten-free, use a 1-to-1 gluten-free flour blend.

Nutrition

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

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