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Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze

Bring something special to the table with this well-loved recipe.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees. Line a muffin tin with paper liners.
  2. 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.
  3. Watch it carefully so it doesn't burn. Pour into a dish and set aside to cool to room temperature.
  4. 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.
  5. In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, ginger, nutmeg, and cloves until well combined.
  6. Gradually add the dry ingredients to the pumpkin mixture until just combined.
  7. Pour the batter equally between the twelve muffin cups.
  8. Make the pecan streusel by combining the flour, brown sugar, and cinnamon together in a bowl.
  9. Cut the butter into the mixture using your fingers until the mixture is coarse and crumbly.
  10. Add the chopped pecans and mix until well combined.
  11. Sprinkle the streusel evenly over each unbaked muffin cup.
  12. Place the muffin tray into the oven and bake for 17-19 minutes, or until a tester inserted in the center comes out clean.
  13. Remove from the oven and allow to cool for a few minutes before moving them to a rack to cool to room temperature.
  14. 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.
  15. Watch it carefully so it doesn't burn. Pour into a dish and set aside to cool a bit.
  16. Combine the browned butter with the sifted powdered sugar, vanilla extract, and milk until creamy and smooth.
  17. Drizzle the glaze generously over each muffin. Serve and enjoy.
  18. Store the muffins in a sealed container in the refrigerator.