Preheat oven to 350 degrees F. and line a muffin tin with cupcake liners.

Brown butter and set aside to cool slightly.

As butter is browning and cooling, in a medium bowl whisk together flour, baking powder, pumpkin pie spice, and salt. Set aside.

In a large bowl, whisk together the browned butter and brown sugar for about 1-2 minutes.

Whisk in eggs until thoroughly combined.

Whisk in milk, pumpkin, and vanilla until combined. Do not overmix.

Fold in nuts with a spatula so they are evenly dispersed into the batter.

Fill cupcake liners about 2/3 full and then add crumbled streusel on top.

Bake in preheated oven for about 15-18 minutes, or until a toothpick comes out clean. If crumbs come out on the toothpick, they may need just a few more minutes.

Cool on a wire rack.

Top with cinnamon maple glaze.

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

In a medium bowl, mix together flour, sugar, cinnamon, and salt. Set aside.

Brown the butter and let cool for a few minutes.

Add in vanilla to browned butter. If the butter is too hot it will bubble once the vanilla is added.

Add the melted butter mixture into the dry ingredients and mix together. Let it sit for a few minutes. Doing this will help you more easily cut the mixture into crumbles.

Using a fork or your fingers, cut and crumble the mixture into small pieces.

Bake in preheated oven for about 10 minutes, stirring the mixture every 3 minutes or so, until gold brown.

Mix the confectioner’s sugar and cinnamon together

Add in the maple syrup, starting with 1 teaspoon, then add another half if it’s too thick. If you like it pretty runny, you can keep adding the syrup until you reach your desired consistency.

This glaze goes amazing on top of my brown butter pumpkin streusel muffins!