I've pondered if one should call it "pumpkin spice" when creating a warming spice blend from cinnamon, ginger, cloves and nutmeg. (You know there is that whole “pumpkin spice” thing…) Whatever you call it, the spices blend together perfectly with pumpkin in these brown butter pumpkin maple muffins that will envelop your home with the nostalgic aroma associated with of baking in autumn.
Just shy of savory, the muffins get a sprinkling of "sweet" from the streusel topping flecked with nutty and earthy pepitas.
I love the mild flavor of pepitas especially when toasted. And while I considered toasting the pepitas first in this recipe, that didn't make sense given that they would take on "toast" by simply being situated on top of the muffin during baking. I keep a bag of pepitas on hand to use as a topper for salads and soups or tossed into rice pilaf. A common ingredient in Mexican cooking, pepitas also show up in my pumpkin mole and chorizo enchilada recipe which will be debuting on The Savory Tart in coming days!
Make a batch and stow a few in the freezer. Add a few to the lunchbox or serve them alongside my Butternut Squash Soup with Bacon and Brandy or Apple Cheddar Beer Cheese Soup with Kielbasa for a cozy fall meal.
If you are in muffin mode, check out a few of my other faves like:
- Nutella Stuffed Brown Butter Banana Nut Muffins
- Brown Butter Toffee Apple Muffins
- Ham, Cheddar and Chive Scones
Ingredients
Canned pumpkin and pumpkin puree are the same product and both can be used in this recipe. There is sometimes confusion between these two and pumpkin pie filling which is also sold in a can. The later contains spices and added sugar. Just make sure to double check the label to make sure you using pumpkin/puree.
- unsalted butter
- all-purpose flour
- dark-brown sugar
- baking powder
- baking soda
- salt
- ground cinnamon
- ground ginger
- ground cloves
- ground nutmeg
- canned pumpkin
- Greek yogurt
- eggs
- maple syrup
- vanilla
- rolled oats
- pepitas
See recipe card for quantities.
Jump to RecipeInstructions
Preheat oven to 375°F.
Spray a 12-count muffin pan with non-stick spray or line with cupcake liners. Set aside.
Melt the butter in a small saucepan over medium heat. Cook, stirring occasionally,
Scrape milk solids off the bottom and sides of the pan, and cook until the milk solids turn golden brown and smell nutty, about 10 minutes.
Pour the butter and brown bits into a large mixing bowl and cool for 10 minutes.
In a medium bowl, combine dry ingredients: flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
Stir to combine.
To the bowl with the browned butter, add the pumpkin, yogurt, eggs, maple syrup and vanilla.
Whisk until combined
Make a well in center of dry ingredients; add pumpkin mixture and stir until combined.
Prepare streusel: In a small bowl, using fingers combine the butter, oats, brown sugar, flour, cinnamon and salt.
Work together with fingers until crumbles form. Add in the pepitas and combine.
Spoon batter into prepared muffin cups.
Top evenly with streusel mixture. Bake for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
Remove muffin tin to a wire rack to cool. Serve them or cool completely and store in an airtight container at room temperature.
Hint: Browning butter requires a bit of attention to make sure you don't overshoot the browning and end up with burnt butter. Cooking over medium heat and stirring regularly will prevent burning. Once the milk solids have formed the color will slowly change from golden to deep amber. This is when it is done -- you have perfectly browned and nutty flavored butter!
Substitutions & Variations
- Dark Molasses - for a deeper and more robust flavor profile, substitute 3 tablespoons of molasses for the maple syrup
- Pepitas -- substitute pine nuts or chopped pecans
- Dark Brown Sugar -- light brown sugar can be used instead. The flavor will be less robust
- Pumpkin Pie Spice -- substitute 2 teaspoons pumpkin pie spice for the cinnamon, ginger, cloves and nutmeg
- Greek Yogurt -- ⅓ cup sour cream or buttermilk can be used as a substitute for the Greek yogurt
Equipment
- 2 medium bowls
- 1 small bowl
- small saucepan
- 12-count muffin tin
- muffin/cupcake liners
Storage
After the muffins have cooled, store in an airtight container for up to 3 days. Freeze for up to 3 months.
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Brown Butter Pumpkin Maple Muffins with Pepita Streusel
Equipment
- 2 medium bowls
- small bowl
- small saucepan
- 12-count muffin tin
Ingredients
- ¾ cup unsalted butter
- 2 cups all-purpose flour
- ¾ cup firmly packed dark-brown sugar
- 1-½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1 cup canned pumpkin
- ⅓ cup plain Greek yogurt
- 2 eggs lightly beaten
- ¼ cup maple syrup
- 1 teaspoon vanilla
Streusel
- 2 tablespoons unsalted butter room temperature
- ⅓ cup rolled oats
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ⅓ cup pepitas
Instructions
- Preheat oven to 375°F. Spray a 12-count muffin pan with non-stick spray or line with cupcake liners. Set aside.
- Melt the butter in a small saucepan over medium heat. Cook, stirring occasionally, scraping milk solids off the bottom and sides of the pan, until the milk solids turn golden brown and smell nutty, about 10 minutes. Pour the butter and brown bits into a large mixing bowl and cool for 10 minutes.
- In a medium bowl, combine dry ingredients: flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Stir to combine.
- To the bowl with the browned butter, add the pumpkin, yogurt, eggs, maple syrup and vanilla stirring until blended.
- Make a well in center of dry ingredients; add pumpkin mixture and stir just to combine.
- Prepare streusel: In a small bowl, using fingers combine the butter, oats, brown sugar, flour, cinnamon and salt. Work together until crumbles form. Add in the pepitas and combine
- Spoon batter into prepared muffin cups. Top evenly with streusel mixture. Bake for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
- Remove muffin tin to a wire rack to cool. Serve them or cool completely and store in an airtight container at room temperature.
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