Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze
Servings 12
Equipment
- Small Saucepan
- Muffin Tin
- Hand mixer
Ingredients
Muffins:
- 8 tbsp butter
- 1 cup pumpkin puree not pie filling
- ¾ cup white sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 ½ cups flour
- 1 ½ tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
Pecan Streusel:
- 3 tbsp flour
- 2 tbsp brown sugar
- ½ tsp cinnamon
- 3 tbsp cold butter diced
- ½ cup pecans chopped
Brown Butter Glaze:
- 2 tbsp unsalted butter
- ¾ cups powdered sugar
- ½ tsp vanilla
- 1-2 tbsp milk
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with paper liners.
- Brown the butter by melting it in a small saucepan over medium-low heat and continue to cook, stirring often, until the butter turns golden brown and has a nice nutty aroma.
- Watch it carefully so it doesn't burn. Pour into a dish and set aside to cool to room temperature.
- Make the muffin batter by using a hand mixer to beat the pumpkin puree, sugar, cooled browned butter, eggs, and vanilla extract until creamy and smooth.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, ginger, nutmeg, and cloves until well combined.
- Gradually add the dry ingredients to the pumpkin mixture until just combined.
- Pour the batter equally between the twelve muffin cups.
- Make the pecan streusel by combining the flour, brown sugar, and cinnamon together in a bowl.
- Cut the butter into the mixture using your fingers until the mixture is coarse and crumbly.
- Add the chopped pecans and mix until well combined.
- Sprinkle the streusel evenly over each unbaked muffin cup.
- Place the muffin tray into the oven and bake for 17-19 minutes, or until a tester inserted in the center comes out clean.
- Remove from the oven and allow to cool for a few minutes before moving them to a rack to cool to room temperature.
- Make the brown butter glaze by melting the butter in a small saucepan over medium-low heat and continue to cook, stirring often, until the butter turns golden brown and has a nice nutty aroma.
- Watch it carefully so it doesn't burn. Pour into a dish and set aside to cool a bit.
- Combine the browned butter with the sifted powdered sugar, vanilla extract, and milk until creamy and smooth.
- Drizzle the glaze generously over each muffin. Serve and enjoy.
- Store the muffins in a sealed container in the refrigerator.