Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 2 tsp pumpkin pie spice
  • 1 cup (225g) 100% pure pumpkin puree
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (50g) granulated sugar for topping
  • 1 tbsp ground cinnamon for topping
  • 3 tbsp (42g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or lightly grease the cavities.
  2. In a large mixing bowl, whisk together the pumpkin puree, 1/2 cup granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is completely smooth and sugars are dissolved.
  3. Sift the flour, baking powder, baking soda, salt, and pumpkin pie spice into the wet mixture.
  4. Using a silicone spatula, gently fold the dry ingredients into the wet mixture until just combined. Do not overmix to ensure the muffins remain fluffy.
  5. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. While the muffins bake, prepare the topping by mixing 1/4 cup granulated sugar with 1 tablespoon ground cinnamon in a small bowl. Melt the 3 tablespoons of butter in a separate bowl.
  8. Once the muffins are slightly cooled but still warm, dip the top of each muffin into the melted butter, then roll it in the cinnamon sugar mixture to create a thick crust.