Print

Best Kid-Approved Brown Butter Pumpkin Muffins Recipe

brown butter pumpkin muffins - featured image
Print Recipe

These brown butter pumpkin muffins with streusel topping are tender, nutty, and perfectly spiced. A quick and easy fall favorite that kids and adults alike will love.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter (for browning)
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup (½ stick or 57g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Brown the butter: Place ½ cup butter in a medium saucepan over medium heat. Stir constantly until the butter melts, foams, and turns a nutty amber color with brown specks (about 5-7 minutes). Immediately remove from heat and pour into a heat-safe bowl to cool for 10 minutes.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg. Set aside.
  4. Mix wet ingredients: In another large bowl, whisk together granulated sugar, brown sugar, and cooled brown butter until combined. Add eggs one at a time, whisking well after each. Then add pumpkin puree, milk, and vanilla extract. Whisk until smooth.
  5. 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.
  6. Make streusel: In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Add cold cubed butter. Use a pastry cutter, fork, or fingers to work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups (about ¾ full). Sprinkle streusel generously over each muffin, pressing gently to adhere.
  8. Bake: Place muffin tin in preheated oven and bake for 15-18 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be golden brown.
  9. Cool: Let muffins cool in pan for 5 minutes, then transfer to a cooling rack.

Notes

Don’t skip browning the butter—it adds a nutty depth. Use room temperature eggs to avoid seizing the butter. Do not overmix the batter. For best streusel, press it gently into the batter. Muffins taste even better on day two. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, brown butter, streusel topping, fall baking, kid-friendly, easy muffin recipe

Find it online: https://dinadishes.com/best-kid-approved-brown-butter-pumpkin-muffins-recipe/