Pumpkin Muffins With Caramelized Sugar Topping

This recipe used the last of my homemade pumpkin puree, but it was totally worth it! However, just because I am out of puree doesn't mean my pumpkin recipes will stop here. No way Jose! I am going to get another pumpkin tomorrow! I'm not really looking forward to the long process of roasting, pureeing, and squeezing, but I am pretty sure I can handle it. I'm thinking of making savory pumpkin dishes next week, and of course, I won't forget the classic pumpkin pie. My friend Sarah will be coming over Tuesday and we will whip out one or two. Who knows, we may even make some mini pumpkin pies, similar to the mini pumpkin cheesecakes I made the other day.

Anyway, back to the recipe.

Pumpkin Muffins

1/2 cup (95 grams) sugar
1/4 cup (57grams) unsalted butter, softened
1/2 cup (about 1 1/2 medium sized) bananas, mashed
1 1/2 (269 grams) cups pumpkin puree (if using homemade puree, made sure it's drained well)
1/2 teaspoon vanilla
1/8 cup (30ml) milk
1 1/2 cups (150 grams) unbleached all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice (1/2 this amount if using canned pumpkin, or your pumpkin puree comes from a sugar/baking pumpkin)


Preheat oven to 350F/177C. Grease and flour a muffin pan (or lightly spray silicone cupcake/muffin forms with cooking spray)

Cream together butter, sugar, and vanilla.

Add pumpkin, milk, and banana, then mix to combine.

In a separate bowl, mix together flour, baking powder, baking soda, salt, and pumpkin pie spice

Slowly stir the dry ingredients into the wet, adding a splash or two more milk, if needed.

Spoon batter muffin cups, and bake for about 20-25 minutes.

Caramelized Sugar Topping

1/2 cup (95 grams) sugar
1 to 2 tablespoons ground cinnamon (adjust to taste)
3 tablespoons (43 grams) butter

Allow muffins to cool for about 10 minutes, and remove from muffin forms.

Adjust the oven temperature to 572F/300C (or broil).

Melt the butter and mix together the cinnamon and sugar on a plate.

Once the butter is melted, dip the muffin tops into the butter and set aside.

When all muffins have been buttered, dip the tops into the cinnamon and sugar mixture, making sure to coat them well.

Transfer muffins to a baking pan and place in the oven for about 5-7 minutes, or until the sugar mixture begins to caramelize.

Remove from oven, let cool, and serve.

I can tell you now, if you're craving cinnamon and sugar anything, these will definitely hit the spot!

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