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Best Brown Butter Pumpkin Streusel Muffins Your Kids Will Love

brown butter pumpkin streusel muffins - featured image
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These brown butter pumpkin streusel muffins are quick, easy, and packed with warm fall flavors. The nutty brown butter and crunchy streusel topping make them a family favorite that disappears fast.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree
  • ½ cup unsalted butter
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed brown sugar (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • ½ teaspoon pumpkin pie spice (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners.
  2. Brown the butter: Place the ½ cup of unsalted butter in a medium saucepan over medium heat. Stir occasionally until the butter melts, foams, 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 5 minutes.
  3. Make the streusel: In a small bowl, whisk together ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, and ½ teaspoon pumpkin pie spice. Add the cold cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits. Set in the fridge.
  4. Mix the dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ½ teaspoon salt. Set aside.
  5. Mix the wet ingredients: In another large bowl, whisk together the canned pumpkin, browned butter, ¾ cup brown sugar, and ¼ cup granulated sugar until smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla and milk.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  7. Fill the muffin cups: Divide the batter evenly among the 12 lined cups, filling each about ¾ full.
  8. Add the streusel: Sprinkle the streusel generously over each muffin. Press lightly into the batter so it sticks.
  9. Bake: Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown.
  10. Cool: Let the muffins rest in the tin for 5 minutes, then transfer to a cooling rack.

Notes

Don’t skip browning the butter—it adds a nutty depth. Watch the butter closely to avoid burning. Use room temperature eggs to prevent the butter from seizing. For consistent streusel, keep the butter cold until the last minute. Overmixing the batter leads to tough muffins.

Nutrition

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

Find it online: https://flurpchef.com/best-brown-butter-pumpkin-streusel-muffins-your-kids-will-love/