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Brown Butter Pumpkin Muffins Recipe: Easy Kid-Approved Treat

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These brown butter pumpkin muffins with cinnamon streusel are tender, moist, and packed with nutty, caramel-like flavor. They’re quick to make, kid-approved, and perfect for fall mornings or cozy snacks.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar (light or dark)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract (pure)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup packed brown sugar (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 2 tablespoons cold unsalted butter (for streusel, cut into small cubes)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Brown the butter: Place 1/2 cup butter in a light-colored saucepan over medium heat. Melt completely, swirling occasionally. After 5-7 minutes, the butter will turn golden then amber with brown specks and a nutty aroma. Immediately pour into a heatproof bowl to stop cooking. Let cool for 10 minutes.
  3. In a large bowl, whisk together the cooled brown butter, pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until no streaks of flour remain. Do not overmix. Batter will be thick and slightly sticky.
  6. Make the streusel: In a small bowl, combine 1/4 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Add cold cubed butter. Use a pastry cutter, fork, or fingers to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter chunks.
  7. Divide batter evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle streusel generously over each muffin, pressing gently into batter.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pan halfway through.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip browning the butter—it’s the secret to the nutty flavor. Watch the butter closely to avoid burning. Use room temperature eggs to prevent the brown butter from seizing. Do not overmix the batter. For best streusel, keep butter cold. 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: brown butter pumpkin muffins, pumpkin muffins, kid-approved muffins, fall muffins, cinnamon streusel muffins, easy pumpkin recipe

Find it online: https://lolaspoon.com/brown-butter-pumpkin-muffins-recipe-easy-kid-approved-treat/