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Best Easy Brown Butter Pumpkin Streusel Muffins

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These Brown Butter Pumpkin Streusel Muffins are tender, fragrant, and topped with a perfect crunchy streusel. The brown butter adds a deep, nutty richness that transforms these muffins from good to unforgettable.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (for streusel)
  • 1/3 cup packed light brown sugar (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 1/4 teaspoon salt (for streusel)
  • 1/4 cup cold unsalted butter, cut into small cubes (for streusel)
  • 1/3 cup chopped pecans (optional, for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Brown the butter: Place 1/2 cup unsalted butter in a small saucepan over medium heat. Melt completely, then swirl occasionally. After 4-5 minutes, when the milk solids turn golden amber and smell nutty, remove from heat immediately. Pour into a heatproof bowl and let cool for 10 minutes.
  3. Make the streusel: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add cold butter cubes and pecans (if using). Use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs. Refrigerate while making batter.
  4. Mix dry ingredients: In a large bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Mix wet ingredients: In a medium bowl, whisk together pumpkin puree, both sugars, eggs, buttermilk, vanilla extract, and cooled brown butter until smooth and glossy.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  7. Fill muffin cups: Divide batter evenly among 12 liners, filling each about 3/4 full.
  8. Add streusel: Sprinkle cold streusel generously over each muffin, pressing gently into batter.
  9. Bake: Place muffin tin in preheated oven and bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  10. Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t rush the brown butter; use medium heat for control. Room temperature ingredients matter for best texture. Let batter rest in liners for 10 minutes before baking for taller muffins. Check oven temperature with an oven thermometer.

Nutrition

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

Find it online: https://lolaspoon.com/best-easy-brown-butter-pumpkin-streusel-muffins/