Finally…….Fall is officially here and you know what that means? It’s time for everything pumpkin! If pumpkin muffins weren’t delicious enough, these went over the top with brown butter in the batter and in the glaze drizzled over the top!
If you’ve never baked with brown butter, you don’t know what you’re missing. It’s nothing complicated. It is made by cooking butter a little past the melting point which will result in the milk solids in the butter browning. That creates an amazing nutty smell! Just be careful to keep a close eye on the butter when cooking because it does go from browned to burned pretty quickly.
These little gems are a perfect breakfast or any time of day treat! You will fall in love with the warm, buttery, pumpkin smells that will fill your kitchen and make the official announcement that “Fall is Here!”
Ingredients:
For the muffins:
- 1/2 cup butter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
For the streusel topping:
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 3 tablespoons cold butter
- 1/2 cup chopped pecans
For the brown butter glaze:
- 4 tablespoons butter
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 or 4 tablespoons milk
Directions:
Preheat the oven to 350ºF.
Line a muffin pan with paper liners or spray with cooking spray. Set aside.
In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma.
Pour butter into a small bowl and set aside to cool to room temperature.
In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
In a large bowl, combine the pumpkin, sugar, browned butter, eggs, and vanilla. Stir until smooth.
Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined.
Divide the batter among lined muffin cups, filling each cup 3/4 full.
To make the streusel, in a small bowl combine the flour, brown sugar, cinnamon, and butter.
Cut the butter into the mixture using your fingers until mixture is coarse and crumbly.
Stir in the pecans and mix until combined.
Sprinkle streusel topping evenly over each unbaked muffin.
Bake muffins for 20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool to room temperature.
While the muffins are cooling, make the brown butter glaze.
In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl.
In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 3 tablespoons of milk.
If the glaze is too thick, add an additional tablespoon of milk.
Generously drizzle cooled muffins with glaze.
Note:You can keep any extra glaze in the refrigerator for up to 1 week.
Recipe Source: Two Peas and Their Pod