Fall Dessert AlertFall is in full swing here in the Pacific Northwest and I’m celebrating with some of my favorite autumn desserts! These pumpkin oat muffins are topped with a crumb topping and drizzled with a maple brown butter glaze. First, grab a can of pumpkin and some oats. Then check your pantry and fridge for all the remaining ingredients. Finally, get cooking! These muffins are done in under 30 minutes and make the perfect weeknight treat. That is, if they last more than one night!
All About the Crumb ToppingMuffin tops have always been the most popular part of muffins, but a crumb topping top is on a whole other level. This crumb topping is made with gluten free oats (more on that in a minute), brown sugar, gluten free flour, salt and brown butter. It’s simple, but it makes all the difference in texture and flavor on these pumpkin oat muffins. Especially with a drizzle of maple brown butter glaze. If you’re gluten free / allergic to wheat, make sure to use gluten free oats. While oats themselves are gluten/wheat free, some are made in facilities that share machinery with wheat products, so it’s important to check the ingredients to be safe! I like to use Bob’s Red Mill’s gluten free oats.
Maple Brown Butter GlazeOkay, so let me tell you a little about this maple brown butter glaze. It’s creamy, sweet and rich in all the right ways. The smell reminds me of sweet buttermilk pancakes and maple donuts. It’s important to use high quality maple syrup and real brown butter because normal butter just won’t give the same result. I use a store bought brown butter made here in Portland, Oregon (available on Amazon here) but if you don’t have access to it, you can easily make you own. Just take 4 tablespoons of butter and cook in a saucepan over medium low heat until it begins to brown in color.
Allergy InfoClick on the Allergen Icons below to find more allergy friendly recipes like this one! This recipe does not contain the following allergens: Print
Fall is in full swing here in the Pacific Northwest and I’m celebrating with some of my favorite autumn desserts! These pumpkin oat muffins are topped with a crumb topping and drizzled with a maple brown butter glaze.
For the Muffins:
-1 1/2 cup gluten free flour
-1 tsp nutmeg
-2 tsp cinnamon
-1 tsp salt
-1/2 tsp cloves
-1 tsp baking powder
-1/2 tsp baking soda
-3/4 cup organic pumpkin puree
-1/4 cup brown butter (vegetable oil or normal butter work too!)
-3/4 cup brown sugar
-1/4 cup water
-1/2 cup oats
For the Crumb Topping:
-1/2 gluten free flour
-1/4 cup gluten free oats
-1/4 cup brown sugar
-1 tsp salt
-4 tbsp brown butter (melted)
For the Maple Brown Butter Glaze:
-2 tbsp real maple syrup
-1 tbsp brown butter (melted)
-4 tbsp confectioners sugar
- Preheat oven to 400. In a medium sized bowl, mix together the dry ingredients (flour, salt, spices, baking soda and baking powder). In another bowl, mix together the wet ingredients (eggs, sugar, brown butter, pumpkin puree, water). Then, mix the dry ingredients into the wet ingredients and fold in the oats.
- In a small bowl, mix together all dry ingredients for the crumb topping. Mix in the melted brown butter. Sprinkle crumb topping over the muffins and bake for 20 minutes.
- Finally, while the muffins are baking, combine the ingredients for the glaze. Wait until muffins are out of the oven and cooled to drizzle over. Enjoy!
Keywords: pumpkin oat muffins, gluten free muffins, crumb topping, maple brown butter glaze