Brown Butter Pumpkin Muffins Recipe

To make the streusel, combine the 1/2 cup cashews, 1/2 cup flour, 3/4 cup brown sugar, and 1/4 cup oats in a food processor. Pulse until the dry ingredients are just combined.

Add the 5 tablespoons butter and blend again until the mixture forms coarse, crumbly crumbs. (If you don't have a food processor, you can whisk the dry ingredients in a bowl, then cut in the butter until it forms crumbs.) Transfer the streusel to the refrigerator to chill while you prepare the muffins.

In the bowl of an electric mixer, beat the 1 1/4 cups sugar, 1 1/2 teaspoons vanilla, 15 ounces pumpkin puree, and 2 eggs until the mixture is smooth and evenly combined.

Meanwhile, in a separate bowl, whisk together the 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground ginger, 1 1/2 teaspoons ground cinnamon, and 1/2 teaspoon kosher salt.

Sprinkle about 2-3 tablespoons of the chilled streusel topping over each muffin cup. If any crumbles fall off, gently press them into the batter. Grate fresh nutmeg over each muffin cup.

Bake in a preheated oven at 350 degrees for 25-30 minutes. Halfway through baking, rotate the baking sheet to ensure even browning.