Ingredients:

  • 1 cup (245g) 100% pure pumpkin puree
  • 1.75 cups (220g) all purpose flour
  • 0.5 cup (100g) packed brown sugar
  • 0.25 cup (50g) granulated cane sugar
  • 0.33 cup (80ml) neutral oil
  • 2 tbsp plain Greek yogurt
  • 2 large eggs
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.5 tsp fine sea salt
  • 3 tbsp (42g) unsalted butter, melted
  • 0.5 cup (100g) granulated sugar & 1 tbsp Saigon cinnamon

Instructions:

  1. Position your rack in the center and preheat to 375°F.
  2. In a medium bowl, combine the 1.75 cups flour, baking soda, baking powder, sea salt, and 1.5 tbsp pumpkin pie spice.
  3. In a separate large bowl, whisk the 2 eggs with 0.5 cup brown sugar and 0.25 cup granulated sugar until the mixture looks like thick caramel.
  4. Stream in the 0.33 cup oil, then whisk in the 1 cup pumpkin puree, 2 tbsp Greek yogurt, and 1 tsp vanilla.
  5. Gently pour the dry ingredients into the wet. Use a spatula to fold until no streaks of white flour remain. Don't overdo it!
  6. Divide the batter evenly among the 12 cups. They should be about three quarters full.
  7. Slide them into the oven for 20 minutes.
  8. Insert a toothpick; it should come out clean or with a few moist crumbs.
  9. While the muffins cool for 5 minutes in the pan, melt the 3 tbsp butter in one small bowl and mix the 0.5 cup sugar with 1 tbsp cinnamon in another.
  10. Pop a warm muffin out, dip the top into the melted butter, then roll it aggressively in the cinnamon sugar. The sugar should adhere in a thick, even layer.