Brown Butter Pumpkin Streusel Muffins with Maple Cream Cheese Glaze
User Reviews
5.0
6 reviews
Excellent
Brown Butter Pumpkin Streusel Muffins with Maple Cream Cheese Glaze
Report
Decadent Brown Butter Pumpkin Streusel Muffins with Maple Cream Cheese Glaze are the PERFECT fall breakfast recipe. The pumpkin muffins are fluffy, the streusel is crumbly and the glaze is tart, culminating in a delicious baked good that everyone will adore.
Share:
Ingredients
Streusel Topping
- ½ cup rolled oats
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter browned
Muffins
- ¾ cup + 2 tablespoons pure pumpkin (NOT pumpkin pie filling)
- ½ cup granulated sugar
- 1/2 cup unsweetened applesauce
- 2 tablespoons unsalted butter browned
- 2 eggs
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
Maple Cream Cheese Glaze
- 1.5 oz. cream cheese softened
- 2 tablespoons pure maple syrup
- 1 tablespoon powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
- Brown the butter. Heat the butter over medium-low heat in a small saucepan. Be sure to use a pan with a lighter color so you can keep track of what’s happening in it. If the bottom of the pan is darker, it will be harder to see the milk solids browning in the bottom of it. Swirl the butter around the pan occasionally (or stir it with your favorite wooden spoon or rubber spatula) as it cooks. We do this so that the milk solids—the parts of the butter that darken first—don’t burn in the bottom of the pan. When the butter is brown and smells nutty, remove the saucepan from the heat.
- Preheat the oven to 375°F. Set cupcake tins into your cupcake pan, and spray with cooking spray.
Make the Streusel Topping
- In a small bowl, combine the rolled oats, flour, sugar, cinnamon and salt. Using a fork, mix them together until combined.
- Add the browned butter to the mixture. Stir until the topping appears streusel-like and slightly clumpy. (This is what you want!)
- Set aside until the muffins have been made.
Make the Pumpkin Muffins
- In a large mixing bowl, stir the pumpkin, sugar, applesauce, browned butter and eggs together until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Stir until combined.
- Pour the wet ingredients into the dry ingredients, folding the ingredients together until just combined.
- Using a cookie scoop or a 1/4 cup measuring spoon, dollop the batter into the prepared muffin tin.
- Sprinkle the streusel topping on top of the muffins.
- Transfer the pan into the preheated oven, baking 20-25 minutes, or until an inserted toothpick comes out clean.
- Let cool for 10-15 minutes, then enjoy warm!
Make the Maple Cream Cheese Glaze
- In a medium-sized bowl, combine the cream cheese, maple syrup, powdered sugar and vanilla extract.
- Beat until smooth, then set aside. (Can be refrigerated for up to two weeks, though it shouldn't last that long!)
- When the muffins have cooled slightly and are ready to be eaten, drizzle on top of the muffins.
Nutrition Information
Show Details
Serving
1g
Calories
245kcal
(12%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
50mg
(17%)
Sodium
249mg
(10%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 245kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 50mg | 17% |
| Sodium | 249mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Vegan Pumpkin Muffins with Pistachio Streusel and Rosewater Cardamom Glaze
American
5.0
(21 reviews)
