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Brown Butter Pumpkin Maple Muffins with Pepita Streusel

Brown Butter Pumpkin Maple Muffins with Pepita Streusel

The Savory Tart
Warming cinnamon, ginger, cloves and nutmeg blend together perfectly with pumpkin in these brown butter pumpkin maple muffins that will envelop your home with the nostalgic aroma associated with autumn baking. Just shy of savory, these muffins get a dose of "sweet" from the streusel topping flecked with nutty and earthy pepitas. 
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Bread, Breakfast, Snack
Cuisine American
Servings 12 muffins

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.