Brown Butter Pumpkin Muffins
Ingredients
The muffins
-
½
cup
unsalted butter
-
1½
cups
all-purpose flour
-
1½
teaspoons
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
⅛
teaspoon
ground cloves
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
pumpkin puree
-
¾
cup
granulated sugar
-
2
large
eggs
-
1
teaspoon
vanilla extract
The streusel topping
-
3
tablespoons
all-purpose flour
-
½
teaspoon
ground cinnamon
-
2
tablespoons
brown sugar
-
3
tablespoons
cold butter
-
½
cup
chopped pecans
The brown butter glaze
-
4
tablespoons
unsalted butter
-
1½
cups
powdered sugar
-
1
teaspoon
vanilla extract
-
3-4
tablespoons
milk
Instructions
- Preheat the oven to 350ºF and prepare a muffin pan.
- Melt the butter in a saucepan until golden brown and nutty, then let it cool.
- Whisk together the dry ingredients in a medium bowl.
- In a large bowl, mix the pumpkin, sugar, browned butter, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
- Fill the muffin cups ¾ full with the batter.
- Prepare the streusel by mixing flour, brown sugar, cinnamon, and butter until crumbly, then add pecans.
- Sprinkle the streusel over the muffin batter.
- Bake for 20 minutes or until a toothpick comes out with a few crumbs.
- Let the muffins cool and prepare the glaze by browning butter and mixing with powdered sugar, vanilla, and milk.
- Drizzle the glaze over the cooled muffins.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
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