By Daily SimmerSoft and tender pumpkin spice muffins enriched with the nutty depth of brown butter, finished with a crunchy cinnamon-sugar topping baked right in. These festive muffins bring cozy flavors to any occasion, perfect for a springtime Halloween or a relaxing morning treat.
Contains Gluten, Dairy, and Eggs
Preheat the oven to 200°C. Coat a 12-cup muffin tin evenly with vegetable oil.
Place the unsalted butter (115g) in a small saucepan over medium heat. Melt and cook, swirling occasionally, until the unsalted butter (115g) foams and brown specks form at the bottom, taking about 5 min. Transfer the browned unsalted butter (115g) to a large bowl to cool for 10 min.
To the cooled unsalted butter (115g), add the pumpkin purée (225g), brown sugar (100g), granulated sugar (100g), eggs (2), milk (60ml), and vanilla extract (5ml). Whisk vigorously until the wet mixture is entirely smooth.
In a separate medium bowl, whisk together the all-purpose flour (250g), baking powder (7.5ml), baking soda (2.5ml), salt (2.5ml), and pumpkin pie spice (10ml).
Pour the dry all-purpose flour (250g) mixture into the wet pumpkin mixture. Fold gently with a spatula until just combined, being careful to leave no dry pockets of all-purpose flour (250g) without overmixing the batter.
In a small bowl, stir together the granulated sugar (50g) and ground cinnamon (5ml) to create the topping.
Divide the muffin batter evenly among the greased cups. Sprinkle the granulated sugar (50g) and ground cinnamon (5ml) topping evenly over the tops of each muffin. Bake at 200°C for 5 min, then reduce the oven temperature to 180°C and continue baking for 14 min, or until a toothpick inserted into the center comes out clean.
Let the muffins rest in the pan for 5 min, then transfer them to a wire rack to finish cooling. To safely store leftovers, let them cool completely, place them in a shallow container, and refrigerate within 2 hours of baking. The muffins will keep for up to 4 days refrigerated.
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