The browned butter makes this recipe, so don’t skip it.
The recipe calls for 1½ cups/355 grams of pumpkin purée. As the recipe notes, this is about one 15-ounce can. But don’t use the whole can. If you do, you will end up with muffins that are too moist to properly rise.
- Each time I’ve baked this recipe, I’ve ended up with more batter than a standard 12-muffin pan accommodates. I follow the standard fill-your-muffin-cups-three-quarters-of-the-way-full rule. Maybe I’m too conservative with my batter.
Although this is an excellent recipe, I thought the muffins needed just a little something. So I added a streusel topping.
Here’s an all-purpose streusel recipe:
Flour: 6.8 oz
Brown sugar: 5 oz
Cinnamon: ½ tsp
Pinch of salt
Butter, cold, cubed 5 oz
Combine dry ingredients in the bowl of a standing mixer fitted with the paddle attachment. Mix on low. Add butter cubes and mix until crumbly. Chill.
I sprinkled about 1 tablespoon on the top of each muffin before baking.
This recipe makes a lot of streusel. Store the rest in the fridge for future muffins or other baked goods that need a little something.