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Easy Brown Butter Pumpkin Muffins with Cinnamon Streusel

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These nutty, tender muffins feature rich brown butter and sweet pumpkin, topped with a crunchy cinnamon streusel. They’re quick to make and perfect for fall gatherings or cozy mornings.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter (for browning)
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree (100% pumpkin, not pie filling)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (whole milk preferred)
  • For the streusel:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease the cups.
  2. Brown the butter: Place ½ cup unsalted butter in a medium saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and turns golden with brown specks and a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  3. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup packed light brown sugar, and 1 teaspoon cinnamon. Add 3 tablespoons cold cubed butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while making the batter.
  4. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, ¾ cup granulated sugar, ¼ cup packed light brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ½ teaspoon salt.
  5. Mix wet ingredients: In a medium bowl, whisk together 1 cup pumpkin puree, 2 room-temperature eggs, 1 teaspoon vanilla extract, and ¼ cup milk. Slowly drizzle in the cooled brown butter while whisking constantly until smooth.
  6. Combine: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined (about 10-12 strokes). A few lumps are fine; do not overmix.
  7. Fill muffin cups: Use an ice cream scoop or ¼-cup measure to portion batter evenly into the prepared cups, filling each about ¾ full.
  8. Add streusel: Sprinkle cold streusel generously over each muffin (about 1-2 tablespoons per muffin), pressing gently into the batter.
  9. Bake: Place pan in preheated oven and bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden brown.
  10. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, keep streusel cold until ready to use. Do not overmix the batter. Brown butter can be made up to 2 days ahead and stored in the fridge; reheat gently before using. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use vegan butter sticks and oat or almond milk.

Nutrition

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

Find it online: https://dinadishes.com/easy-brown-butter-pumpkin-muffins-with-cinnamon-streusel-recipe/