Ingredients:

  • 1.5 cups pumpkin puree
  • 1.75 cups all-purpose flour
  • 1 cup light brown sugar
  • 0.5 cup granulated sugar
  • 0.5 cup neutral vegetable oil
  • 2 large eggs
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tbsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.25 tsp ground ginger
  • 0.5 tsp fine sea salt
  • 3 tbsp unsalted butter
  • 0.25 cup granulated sugar for topping
  • 1 tsp ground cinnamon for topping

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 12-count muffin tin with paper liners or grease well with non-stick spray.
  2. In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, brown sugar, and 1/2 cup granulated sugar until smooth and completely emulsified.
  3. In a separate medium bowl, sift together the all-purpose flour, baking soda, baking powder, 1 tablespoon cinnamon, nutmeg, cloves, ginger, and salt.
  4. Gently fold the dry ingredients into the wet mixture using a silicone spatula. Mix until just combined and no flour streaks remain; do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top to ensure a high dome (about 3/4 full).
  6. Bake at 375°F (190°C) for 20 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.
  7. Melt the 3 tablespoons of butter in a small bowl. In another bowl, mix the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Brush the tops with melted butter and sprinkle the cinnamon sugar generously until the batter is completely hidden.
  8. Let them sit in the pan for 5 minutes until the sugar crust sets firm, then move to a wire rack.