1/2 cup unsalted butter
1/2 cup (105 g) light brown sugar
2 large eggs, room temperature
1 cup pure canned pumpkin
1/2 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
2 cups (260 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon coarse salt
generous 1/2 cup of dark raisins
enough granulated white sugar (or raw turbinado sugar ideally) to sprinkle over the top before baking
Preheat oven to 350F (180C). Line a 12 cup muffin pan with cupcake liners and set aside.
In a small saucepan, melt butter over medium low heat slowly so that it foams and then begins to brown. Watch carefully to prevent burning. Set aside to cool to room temperature.
In the meantime, whisk together sugar, eggs, buttermilk, vanilla, and canned pumpkin until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until thoroughly combined. Stir in raisins to coat with flour.
When the butter has cooled down, make a well in the center of the dry ingredients and pour in all wet ingredients including brown butter. Stir until just combined and flour is evenly moist but avoid over mixing.
Distribute into prepared, lined muffin pan and fill 3/4 of the way full. Sprinkle each muffin batter with approximately 1/2 to 1 tablespoon of granulated white sugar or raw turbinado sugar to sparkly top when baked. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes and transfer to a wire rack before enjoying!