Brown Butter Pumpkin Muffins

Preheat the oven to 350F and grease muffin tin(s) (recipe makes roughly 18).

Brown the 1/2 cup of butter… In a small saucepan over low heat, melt the butter. Continue to cook, stirring often, until the butter is a dark gold/light brown. Remove from heat.

In the meantime, whisk the 2 cups flour, baking powder, baking soda, 1/2 cup brown sugar, salt and spices together in a large mixing bowl. Create a well in the middle of the dry ingredients and add the browned butter, pumpkin, egg, vanilla and milk. Stir until all of the dry ingredients are incorporated into the batter and there are no dry spots left.

Make the streusel. Combine the 6 Tablespoons of melted butter, 1/3 cup brown sugar, 2 tablespoons flour and oats and mix until small clumps of oats form.

Fill the greased muffin tin with muffin batter, filling each cup about 3/4 of the way full. Sprinkle with streusel and bake for 20-23 minutes at 350F, or until the tops of the muffins are firm. Allow to cool for five minutes in the pan, then remove to a cooling rack to cool completely. Repeat with remaining batter.