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Ready to drool over this recipe title?
Double Brown Butter Pumpkin Pecan Muffins with Streusel Topping
Take a minute to really digest that title. Brown Butter. Pumpkin. Pecans, Streusel Topping. More Brown Butter. Throw in some Dark Chocolate if you like that sort of thing.
Let me just say – it’s been a pleasure to test this recipe on your behalf.
And notice how this recipe is coming directly after my post for How to Make Spaghetti Squash Actually Delicious … ? In “this & that style”, we’ve got to have balance, right? I mean just look at that (balanced) delicious tower of muffins…
I had never tried Brown Butter before developing this recipe. I heard a lot of hype about it from the foodie-sphere a little while ago. I wasn’t sure it would live up to all the hoopla but I was happily proven wrong. It’s definitely as good as it sounds, & maybe even better.
What is Brown Butter?
Butter that is cooked over the stove top until is turns into a deep, rich caramel color. It’s very easy; you just need to keep an eye on it to catch the moment it’s done. It only takes a few minutes, depending on how high you have the heat. The first time I made it, there was a distinct moment when I smelled butterscotch & I knew the butter was ready.
Here’s the process … the butter melts & then froths up. The froth subsides & after a few minutes, the golden tones turn darker until they are rich caramel to hazelnut. There will be some solids at the bottom; it’s best to leave them in the pan if you can.
The butter smells like sweet candied nuts or butterscotch. The end result when the brown butter is mixed into the muffin batter & streusel topping is a subtle undertone of nutty butterscotch.
What equipment do I need?
You don’t need any special equipment for this recipe but I do recommend parchment paper baking cups like the ones I used. Not all cupcake liners are the same & it stinks when the muffins stick to the liner. I have never had that happen with these liners.
Are these muffins difficult to make?
No! These muffins take a bit of time to mix together but the steps are all very easy. This is a ‘beginner level’ recipe that my kids helped me make. I did all the hot & sharp stuff since they’re still young, but an older kid could make these all on their own, easily.
Check out this step by step gallery:
Did you try this recipe yet? Please tell me all about it! I really appreciate all of your feedback & I love seeing your creations! Please leave a review & comment below. And don’t forget to take a quick pic of your creation, and tag This & That on Instagram or Facebook.
Double Brown Butter Pumpkin Pecan Muffins with Streusel Topping
Ingredients
Streusel Topping
- 1/4 c Light Brown Sugar
- 1/2 c Flour
- 1/2 c Chopped Pecans
- 1/2 t Cinnamon
- 1/4 t Salt
- 1/4 c Unsalted Butter
Muffins
- 2 c Flour
- 1 t Baking Soda
- 1/2 t Baking Powder
- 3/4 t Salt
- 1 t Cinnamon
- 1/2 t Ginger
- 1/4 t Cloves, ground
- 1/4 t Nutmeg, ground
- 1/4 t Allspice
- 3/4 c Unsalted Butter
- 1 1/2 c Light Brown Sugar
- 2 Large Eggs
- 1 15 oz Canned Pumpkin, pure
- 1/2 c Chopped Pecans
- 1/3 c Dark Chocolate Morsels optional
Instructions
- Preheat the oven to 350 F. Line a muffin tin (for 12 large muffins) with parchment paper baking cups (link in comments).
Make the streusel topping:
- Finely chop the pecans for the topping. Add the brown sugar, flour, pecans, cinnamon, & salt to a medium bowl. Set aside.
- Brown butter in a small sauce pan over medium heat. Cook for 3-5 minutes until the color turns to a medium brown, deep caramel tone & it smells sweet like butterscotch.
- Carefully add the butter to the bowl with the other ingredients; try to keep any solids in the bottom of the pan. Wipe the pan out with a paper towel & set aside to use again. Mix ingredients until well combined & then set aside.
Make the muffins:
- First mix all dry ingredients together: flour, baking soda, baking powder, salt, & spices.
- Then mix the wet ingredients … put the brown sugar in a large mixing bowl. Brown the butter in the same pan as before. Once ready, pour into the large mixing bowl & beat together with the sugar, using an electric mixer.
- Add one egg at a time, beating the mixture on low for 2-3 minutes after each egg.
- Add the pumpkin puree & beat for 2-3 minutes.
- Slowly add the dry ingredients to the pumpkin mix, beating on low. Mix until just combined, using a rubber spatula to wipe down the sides as needed.
- Add the chopped pecans & dark chocolate (if using) & gently fold them in with the spatula.
- Using 2 large spoons, drop the muffin mix into the muffin liners. Use all of the mixture, filling the cups to the top.
- Using a large spoon & your fingers, add the streusel topping to the muffins. Gently push the topping into the muffin batter, getting as much as possible to stick on well.
- Bake the muffins for 35 minutes, until a toothpick or knife comes out clean.
- Let cool in the muffin tin for 5 minutes before moving to a cooling rack. Once they are cool enough to eat…
- Enjoy!
Notes
- If this is your first time making brown butter, go for a lower heat after the butter froths to make sure you don’t overdo it. Increase temperature as you feel more comfortable.
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