# Components:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 cup cornflakes, lightly crushed
03 - 3/4 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
09 - 1 cup canned pumpkin puree
10 - 2 large eggs
11 - 1/2 cup unsalted butter, melted and cooled
12 - 1/4 cup whole milk
13 - 1 teaspoon vanilla extract
→ Topping
14 - 1 cup cornflakes, lightly crushed
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons brown sugar
# Method:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large mixing bowl, whisk together flour, 1 cup crushed cornflakes, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
03 - In a separate bowl, whisk pumpkin puree, eggs, melted butter, whole milk, and vanilla extract until fully blended.
04 - Add wet mixture to dry ingredients, gently mixing until just combined. Avoid overmixing to retain tenderness.
05 - Distribute the batter evenly among all muffin cups, filling to approximately three-quarters full.
06 - In a small bowl, combine 1 cup crushed cornflakes, melted butter, and brown sugar. Sprinkle this mixture evenly atop the batter in each cup.
07 - Transfer muffin tin to the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow muffins to cool in the tin for 5 minutes, then relocate to a wire rack for complete cooling before serving.
