Pumpkin Oat Muffins with a Crumb Topping and a Maple Brown Butter Glaze

Pumpkin Oat Muffins with Crumb Topping and Maple Brown Butter Glaze

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!)

-2 eggs

-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


  1. 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.
  2. 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.
  3. 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

%d bloggers like this: