Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- ½ cup neutral oil (vegetable or canola)
- 1 teaspoon vanilla extract
- Coarse sparkling sugar (for topping)
Instructions
- Preheat your oven to 425°F (218°C). This high initial heat is the secret to getting the muffins to rise rapidly and create those beautiful domes. Line a 12-cup muffin tin with paper liners or grease them well with non-stick spray.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Ensure there are no large clumps of flour or spices, as this ensures an even rise and flavor distribution throughout the muffins.
- In a large bowl, whisk the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Finally, pour in the oil and vanilla extract, whisking until the mixture is fully emulsified and glossy.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until no streaks of flour remain; do not overmix, or the muffins will be tough. Divide the batter evenly among the 12 muffin cups, filling them almost to the very top. Sprinkle a generous amount of coarse sparkling sugar over each muffin.
- Place the tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15-17 minutes. A toothpick inserted into the center should come out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Cook Time: 37 minutes