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Wholesome Brown Butter Pumpkin Muffins with Streusel Topping

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These incredibly moist and tender pumpkin muffins are elevated with nutty brown butter and topped with a crunchy, buttery streusel. A happy accident turned into the perfect fall breakfast or snack, made with wholesome ingredients for a feel-good treat.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons (28g) cold unsalted butter, cut into small cubes
  • Pinch of salt
  • 1 3/4 cups (210g) whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1/3 cup (80ml) maple syrup
  • 1 cup (245g) pumpkin puree
  • 1/3 cup (80ml) buttermilk, at room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Brown the Butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Melt completely, then cook, swirling occasionally, until the butter foams, subsides, and turns a deep golden brown with a nutty aroma (about 5-7 minutes). Immediately remove from heat and pour into a heat-safe bowl to cool for about 10 minutes.
  2. Make the Streusel Topping: In a small bowl, combine 1/4 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt. Add 2 tablespoons cold, cubed butter. Use a pastry cutter, fork, or fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while preparing the muffin batter.
  3. Preheat and Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  4. Mix the Dry Ingredients: In a large bowl, whisk together 1 3/4 cups whole wheat pastry flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt.
  5. Mix the Wet Ingredients: In a separate large bowl, whisk together 2 eggs and 3/4 cup brown sugar until smooth and slightly thickened (about 1 minute). Whisk in 1/3 cup maple syrup, 1 cup pumpkin puree, 1/3 cup buttermilk, and 1 teaspoon vanilla extract. Slowly drizzle in the slightly cooled brown butter while whisking continuously until smooth and glossy.
  6. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few small lumps are fine). Do not overmix.
  7. Fill the Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling them almost to the top.
  8. Add the Streusel: Remove streusel from the fridge. Sprinkle generously over each muffin, pressing down very gently to adhere.
  9. Bake: Bake for 18-22 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t walk away from the brown butter; it can burn quickly. Room temperature ingredients are crucial for a smooth batter. Use a cookie scoop for even muffins. Check for doneness at 18 minutes. Let muffins cool completely for best texture. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, brown butter, streusel topping, fall breakfast, whole wheat muffins, pumpkin spice

Find it online: https://daintydine.com/wholesome-brown-butter-pumpkin-muffins-with-streusel-topping/