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1
Pour milk into a mug or small microwaveable bowl. Heat in microwave 40 seconds until hot (but not scalding). Steep tea in milk 10 minutes.
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2
Meanwhile, heat oven to 350u00b0F. Butter and flour 12 standard muffin cups. In a medium bowl, whisk flour, baking powder, salt, nutmeg, allspice, cardamom and baking soda until well combined.
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3
Remove tea bag from milk, squeezing out any extra liquid and flavor from bag. Pour milk into a small bowl and stir in canned pumpkin until mixture is well combined.
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4
In a large bowl or bowl of a stand mixer, beat butter and brown sugar on high speed 1 to 2 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition.
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5
Using a spatula, wooden spoon or stand mixer on low speed, alternate stirring in flour (in 3 additions) and pumpkin mixtures (in 2 additions), beginning and ending with flour mixture, just until batter is combined.
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6
Spoon batter evenly into prepared muffin cups. Bake 30 minutes until a toothpick inserted in center comes out clean. Cool muffins 10 minutes in pan on a cooling rack.
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7
Meanwhile, in a small bowl, whisk together sugar and cinnamon. One at a time, remove muffins from pan and brush tops and sides with butter, then roll in sugar-cinnamon mixture. Transfer to cooling rack to cool completely.
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8
Recipe adapted from Martha Stewart.
