Pumpkin Muffin Tops with Whipped Cinnamon Butter

Ah there’s something so magical about the first fall recipe of the year. It’s like the first sign that fall has really truly begun. Technically fall doesn’t begin for another couple of days, but it’s close enough.

It’s supposed to be a lot cooler this week and I’m so ready. A cool and rainy week is exactly what I need right now, and some fall baking certainly wouldn’t hurt. I have what seems like a million and one things going on right now, and I feel like a rainy week would help calm everything down. This time of the year is peak baking time, not just for me, but for everyone. When the weather starts to cool down, everyone wants to bake something cozy inside.

So, with that in mind, might I recommend this as your next bake? It’s pumpkin, it’s easy, it’s an excuse to have dessert for breakfast, and its just downright delicious.

Describe this Recipe to Me

Taste: These have the classic pumpkin spice taste, with a sweet pumpkin baseline and just the right amount of spice to compliment but not overwhelm. The cinnamon butter adds this extra sweet and salty flavor, with a little maple added to salted butter, that compliments the muffins beautifully.
Texture: These muffin tops are moist and fluffy, with a little bit of a crunch from the melt in your mouth crumble. The edges get nice and caramelized, and the whipped butter melts into the muffin a little when served warm.
Ease: These muffin tops are no more difficult then a classic pumpkin muffin. The only difference is the batter needs to chill for a little bit, about an hour. After that we can throw together a simple crumble, bake, and quickly whip together the cinnamon butter to serve.

Muffin Tops?

Ok so I was just going to make pumpkin muffins but then I thought, that’s so boring. There’s a million pumpkin muffin recipes across the internet and I don’t need to make another. But muffin tops? That’s a different story. Maybe it’s just me, but the tops have always been my favorite part of a muffin because they get so nicely caramelized. So why not make a recipe that takes just the best part. It’s not actually very different than regular pumpkin muffin, the only difference is that the batter has to chill. During that time, the batter can really soak up the flavors from the spices and thicken up enough to stand without a cupcake liner.

Whipped Cinnamon Butter

This cinnamon butter is so simple, but it adds so much to this recipe. It really leans into that sweet and salty contrast that I love so much, with a salted butter base whipped with sweet maple syrup, a little espresso powder, and plenty of cinnamon. The light fluffy texture of this butter allows it to spread beautifully and melt just a little on a fresh, warm, muffin top.

Pumpkin Muffin Tops with Whipped Cinnamon Butter

Perfect for early fall, these muffin tops are a fun twist on a classic fall recipe. Sweet pumpkin, complimented by the classic spices, is weaved into a these delicious, caramelized muffin tops, topped with a simple but tasty crumble. The sweet and salty whipped cinnamon butter adds the perfect finishing touch to make these muffins delicious autumnal breakfast.

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Prep Time 1 hour hr

Cook Time 12 minutes mins

Chill Time 1 hour hr

Total Time 2 hours hrs

Servings: 12 muffins

Ingredients Method

Ingredients

  

Pumpkin Muffin Tops

• 1 ½ cups pumpkin puree
• 2 cups all purpose flour
• 1 ½ teaspoon cinnamon
• 1½ teaspoon pumpkin pie spice
• ¼ teaspoon ground ginger
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup milk

Crumb Topping

• 3 Tablespoons brown sugar
• ½ teaspoon cinnamon
• 2 Tablespoons salted butter melted
• ⅓ cup all purpose flour

Whipped Cinnamon Maple Butter

• ½ cup salted butter at room temperature
• ¼ cup maple syrup at room temperature
• 1 teaspoon cinnamon
• ½ teaspoon espresso powder

Method

 

Make the muffin top batter

1. Start by blotting out some of the moisture from your pumpkin puree. Place the pumpkin puree in a medium sized bowl lined with paper towels. Use another paper towel on top and use your hands to press down and squeeze out some of the moisture. I usually get around 2 Tablespoons of moisture extracted. Set aside.
2. In a large mixing bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt. Set aside. In a medium sized mixing bowl, whisk together the blotted pumpkin puree from earlier, vegetable oil, granulated sugar, brown sugar, eggs, vanilla, and milk until smooth. Pour the wet ingredients into the dry and whisk until smooth and combined. The batter will be a little thick and sticky. Cover the bowl with cling wrap and let the batter chill in the refrigerator for 1 hour.

While the dough chills, make the crumb topping

1. In a small bowl, mix together the brown sugar, cinnamon, and melted butter. Add the flour and use a fork or your hands to mix until a crumbly mixture is formed.
2. Once the batter has chilled, preheat the oven to 375℉. Line two baking sheets with parchment paper or a silicon baking mat. Using a cookie scoop, scoop the chilled batter into balls and place on the baking sheets about 2 inches apart. Top with a generous sprinkle of the crumble.
3. Bake for 12-13 minutes or until an inserted toothpick comes out clean and the muffin tops bounce back when lightly poked. Let the finished muffin tops cool on the pan while we make the whipped butter

Make the maple cinnamon whipped butter

1. Add the butter and maple syrup to a medium sized mixing bowl. Whip on high speed for a minute and a half. It may seem a little split at first but it will come together. Add the cinnamon and espresso powder and whip for another 30 seconds.
2. Serve the muffin tops warm with a generous dollop of whipped butter. Leftover muffin tops keep up to 5 days sealed in an airtight container, and the butter keeps sealed in an airtight container in the refrigerator for up to a week.