Pumpkin Spice Muffins

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 8 tablespoons unsalted butter
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups canned pumpkin puree
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1/3 cup buttermilk
• 2 teaspoons vanilla extract
• 3 tablespoons granulated sugar, for the topping
• 1 teaspoon ground cinnamon, for the topping

Before you cook

• Heat the oven to 400 degrees Fahrenheit.
• Line a 12-cup muffin tin with paper liners.
• Stir the three tablespoons of sugar with the topping cinnamon in a small bowl.
• Bring the eggs and buttermilk to room temperature.

Steps

1. Melt the butter in a small saucepan over medium heat.
2. Add the cinnamon, ginger, nutmeg and cloves and swirl the pan for 30 seconds until the spices smell toasty.
3. Take the pan off the heat and scrape the spiced butter into a large bowl.
4. Whisk in the pumpkin puree, brown sugar and quarter cup of granulated sugar until smooth.
5. Whisk in the eggs, buttermilk and vanilla.
6. Whisk the flour, baking powder, baking soda and salt together in a second bowl.
7. Fold the dry ingredients into the pumpkin mixture just until combined.
8. Divide the batter among the lined cups, filling each nearly full.
9. Sprinkle the cinnamon sugar generously over every muffin.
10. Bake for 20 to 23 minutes, until the tops are set and a toothpick comes out clean.
11. Cool the muffins in the tin for 10 minutes before moving them to a rack.