Print

Cozy Brown Butter Pumpkin Muffins with Pepita Crumble

brown butter pumpkin muffins - featured image
Print Recipe

Rich, nutty pumpkin muffins made with browned butter and topped with a crunchy pepita crumble. These moist, flavorful muffins capture the essence of autumn with a perfect balance of sweet and savory notes.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (240g) 100% pure pumpkin puree
  • 2 large eggs + 1 egg yolk, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup (60g) raw pepitas (pumpkin seeds)
  • 2 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tbsp unsalted butter, cold and cubed
  • 1/4 tsp cinnamon

Instructions

  1. Brown the butter: Melt 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly until it foams, subsides, turns amber, and smells nutty (5-7 minutes). Pour into a heatproof bowl and cool for 10 minutes.
  2. Make the pepita crumble: In a small bowl, combine 1/2 cup pepitas, 2 tbsp flour, 2 tbsp sugar, 1/4 tsp cinnamon, and 2 tbsp cold cubed butter. Mix with fingers or a pastry cutter until it resembles coarse sand with pea-sized clumps. Set aside.
  3. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  4. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/2 salt.
  5. Mix wet ingredients: In a separate medium bowl, whisk 2 eggs and 1 egg yolk. Add cooled brown butter, 3/4 cup granulated sugar, 1/2 cup brown sugar, and 1 cup pumpkin puree. Whisk until smooth and emulsified.
  6. Combine wet and dry: Pour wet mixture into dry ingredients. Gently fold with a rubber spatula until flour just disappears. Do not overmix.
  7. Fill muffin tins: Divide batter evenly among 12 muffin cups, filling each about 2/3 full.
  8. Add crumble topping: Sprinkle pepita crumble evenly over each muffin and press lightly to adhere.
  9. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tops should be golden brown and spring back when touched.
  10. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Ensure butter is browned but not burnt. Do not overmix the batter to avoid tough muffins. Keep crumble butter cold for best texture. Pumpkin puree should be drained if watery. Muffins taste even better on the second day as flavors meld.

Nutrition

Keywords: pumpkin muffins, brown butter, pepita crumble, fall baking, gluten-free option, dairy-free option, autumn recipes, cozy baking

Find it online: https://islatable.com/cozy-brown-butter-pumpkin-muffins-easy-fall-baking-recipe/