Go Back
Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze
Print Recipe
5 from 1 vote

Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breads and Muffins
Servings: 12
Author: Pam - For the Love of Cooking / Original by Two Peas and Their Pod

Ingredients


  • Muffins:
  • 8 tbsp butter
  • 1 cup pumpkin puree not pie filling
  • 3/4 cup white sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves

  • Pecan Streusel:
  • 3 tbsp flour
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 3 tbsp cold butter diced
  • 1/2 cup pecans chopped

  • Brown Butter Glaze:
  • 2 tbsp unsalted butter
  • 3/4 cups powdered sugar
  • 1/2 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 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 course 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 careful 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.