Autumnal Pumpkin Streusel Muffins with Brown Butter Crumble

Delve into the essence of fall with these moist muffins topped with a rich brown butter streusel.

For the Streusel Crumble:

• 1/3 cup all-purpose flour
• 4 tablespoons dark brown sugar, packed
• 1 teaspoon ground cinnamon
• 2-3 tablespoons butter, melted

For the Muffins:

• 1 cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 to 3/4 cup dark brown sugar, to taste
• 1 large egg
• 3/4 cup canned pumpkin purée
• 1 teaspoon pure vanilla extract
• 1/4 cup olive oil or any neutral oil

Instructions:

1. Start by making the streusel crumble. In a small bowl, combine the melted butter with flour, brown sugar, and cinnamon. Work the mixture with your fingers until it resembles coarse crumbs. Chill in the refrigerator to firm up.
2. For the muffins, in a mixing bowl, vigorously whisk together the oil, pumpkin, vanilla, and brown sugar. Once combined, beat in the egg.
3. Sift in the flour, pumpkin pie spice, cinnamon, and baking soda, folding the mixture until just incorporated, taking care not to overmix.
4. Preheat your oven to 420°F (215°C). Line a muffin tin with paper liners and scoop the batter into each cup, filling them three-quarters full.
5. Generously sprinkle the chilled streusel crumble over the top of each muffin batter.
6. Place the muffins in the oven and bake at 420°F for 8 minutes. This initial high heat will help the muffins rise quickly.
7. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 8-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Enjoy the warming spices and delightful texture of these pumpkin streusel muffins, ideal for a cozy breakfast or an afternoon treat paired with a hot beverage.