Brown Butter Pumpkin Muffins Recipe

Name: Brown Butter Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Butter; 2 cups Unbleached All-purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 cups Brown Sugar; 1/4 teaspoons Salt; 2 teaspoons Ground Cinnamon; 1 teaspoon Ground Nutmeg; 1/2 teaspoons Ground Allspice; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Ground Cloves; 1 cup Unsweetened Pumpkin Puree; 1 whole Egg; 1 teaspoon Vanilla Extract; 1/4 cups Low Fat Milk; 6 Tablespoons Butter, Melted And Cooled; 1/3 cups Brown Sugar; 2 Tablespoons Unbleached All-purpose Flour; 1 cup Rolled Oats

Servings: persons

1/2 cups Butter
2 cups Unbleached All-purpose Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 cups Brown Sugar
1/4 teaspoons Salt
2 teaspoons Ground Cinnamon
1 teaspoon Ground Nutmeg
1/2 teaspoons Ground Allspice
1/2 teaspoons Ground Ginger
1/4 teaspoons Ground Cloves
1 cup Unsweetened Pumpkin Puree
1 whole Egg
1 teaspoon Vanilla Extract
1/4 cups Low Fat Milk
6 Tablespoons Butter, Melted And Cooled
1/3 cups Brown Sugar
2 Tablespoons Unbleached All-purpose Flour
1 cup Rolled Oats

1
Preheat the oven to 350F and grease muffin tin(s) (recipe makes roughly 18).
2
Brown the 1/2 cup of butter... In a small saucepan over low heat, melt the butter. Continue to cook, stirring often, until the butter is a dark gold/light brown. Remove from heat.
3
In the meantime, whisk the 2 cups flour, baking powder, baking soda, 1/2 cup brown sugar, salt and spices together in a large mixing bowl. Create a well in the middle of the dry ingredients and add the browned butter, pumpkin, egg, vanilla and milk. Stir until all of the dry ingredients are incorporated into the batter and there are no dry spots left.
4
Make the streusel. Combine the 6 Tablespoons of melted butter, 1/3 cup brown sugar, 2 tablespoons flour and oats and mix until small clumps of oats form.
5
Fill the greased muffin tin with muffin batter, filling each cup about 3/4 of the way full. Sprinkle with streusel and bake for 20-23 minutes at 350F, or until the tops of the muffins are firm. Allow to cool for five minutes in the pan, then remove to a cooling rack to cool completely. Repeat with remaining batter.

918

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cups Butter, 2 cups Unbleached All-purpose Flour, 1 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Brown Butter Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Butter Pumpkin Muffins

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