Total time: 50 minutes

Makes 12 muffins

Ingredients:

½ cup (1 stick) unsalted butter

1 cup all-purpose flour

1 cup whole wheat flour

2 tsp baking powder

1 tsp baking soda

1¼ tsp kosher salt

1½ cups pumpkin purée (about 1 15- ounce can)

3 large eggs

1 cup light brown sugar

⅔ cups maple syrup

2 teaspoon Sona Saffron

Optional crumble:

4-6 tbsp. butter

½ cup flour

1 teaspoon Sona Saffron

½ cup brown sugar 

Method:

Heat oven to 350 degrees.

Spray muffin molds with nonstick spray or line them with paper liners.

Heat butter in a small saucepan over médium heat. 

Cook, swirling occasionally until the butter has melted, foamed, and started to brown, about 5 minutes. 

Use a whisk to scrape up any browned bits at the bottom of the pot. 

Remove from heat and set aside. 

In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices. 

In a large bowl, whisk together pumpkin, eggs, brown sugar, and maple syrup until totally smooth. 

Whisk in dry ingredients, followed by browned butter.

Divide among prepared muffin tins (sprinkle with optional crumble if you like) and bake until the tops are puffed and spring slightly when pressed, 20 to 25 minutes.