After a veryyyy long day, I needed to do some baking to clear my mind. Not having made as many pumpkin things as is my duty in the Fall time, I reached for the pumpkin puree I had in my cupboard and thought of what to do …
I decided on muffins.
The website where I found this recipe insisted these were the “BEST pumpkin muffins” ever. With a claim like that I was skeptical at first, but they looked great, so I tried them out …
I withdraw any previous skepticism because these muffins are quite frankly, the bomb diggity.
The streusel really makes these muffins. It provides a buttery, flaky surprise on top that adds a nice complement to the hearty pumpkin cake below. The glaze is the icing on top, both because it is literally the icing on top, and because it makes the muffin soo much better. The browned butter in the icing provides an interesting savory element because it’s nutty and a little salted. Really works well with the pumpkin and spices.
Pumpkin Muffins with Brown Butter Glaze
Recipe from Two Peas and Their Pod
Yield: 12 muffins
For the muffins:
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the streusel topping:
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
3 tablespoons cold butter
1/2 cup chopped pecans
For the brown butter glaze:
4 tablespoons salted butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 or 4 tablespoons milk
Preheat the oven to 350ºF. Line a muffin pan with paper liners.
In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature.
In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
In a large bowl, combine the pumpkin, sugar, browned butter, eggs, and vanilla. Stir until smooth.
Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined.
Divide the batter among the 12 lined muffin cups.
To make the streusel, in a small bowl combine the flour, brown sugar, cinnamon, and butter. Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. Stir in the pecans and mix until combined. Sprinkle streusel topping evenly over each unbaked muffin.
Bake muffins for 20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool to room temperature.
While the muffins are cooling, make the brown butter glaze. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl. In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 3 tablespoons of milk. If the glaze is too thick, add an additional tablespoon of milk.
Generously drizzle cooled muffins with glaze.