Honeynut Pumpkin Muffins With Cornmeal

Preparation

1. Step 1

   Position a rack in the center of the oven and heat to 375 degrees (or, if using convection, 350 degrees). Line a 12-cup muffin tin with paper liners. 

2. Make the crumble:

   1. Step 2

      Set a small sauté pan over medium heat and add the butter and cornmeal. Let this melt, stirring occasionally, until the cornmeal turns a deep golden brown, 5 to 7 minutes. About halfway through cooking, the cornmeal mixture will start to foam up; stir quickly to keep it from bubbling over and help the mixture brown evenly. Transfer to a medium heat-safe bowl. 

   2. Step 3

      To quickly cool the brown butter, fill a large bowl with ice and water and nestle the bowl with the brown butter into it. Whisk the brown butter until it is stiff, 5 to 6 minutes. If you have more time, you can refrigerate the brown butter instead until it is firm, a few hours or so. 

   3. Step 4

      When the brown butter has cooled, add the flour, sugar and salt and use a fork to stir it into a crumble. Give it a few presses with your fingers to form clumps, then set aside. 

3. Make the batter:

   1. Step 5

      To a large bowl, add the pumpkin purée, melted butter, eggs, granulated sugar, brown sugar and vanilla extract. Whisk together until smooth. 

   2. Step 6

      In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. Add the dry ingredients to the wet ingredients and whisk until a smooth batter forms. Set aside.

4. Make the cinnamon sugar:

   1. Step 7

      In a small bowl, mix together the sugar, flour and cinnamon. 

   2. Step 8

      Fill the muffin cups a third of the way up with batter. (I like to use a 2-tablespoon cookie scoop for this.) If needed, gently even out the batter in the cups with a wet spoon or the cookie scoop. Sprinkle a shallow teaspoon of cinnamon sugar into each muffin cup, then top each with 1 to 2 tablespoons of the cornmeal crumble. 

   3. Step 9

      Dividing evenly, fill the muffin cups with the remaining batter, then sprinkle each with a liberal amount of the remaining cornmeal crumble. It will feel like too much, but as the muffins bake and expand, the cornmeal will fill in all the right places. (You may have some crumble left over, depending on how you pile it.)

   4. Step 10

      Bake for 23 to 27 minutes, until a toothpick inserted into the center of one comes out clean and the crumble is light gold. Let the pan cool on a wire rack for 30 minutes, then remove the muffins and enjoy. (Muffins will keep in an airtight container for up to 3 days at room temperature.)