Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs, room temperature
- 15 oz can pure pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- Coarse sparkling sugar (for topping)
Instructions
- Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease them well with non-stick spray. Starting with a high temperature is the secret to getting that tall bakery lift.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice. Ensure there are no large clumps of brown sugar remaining.
- In a separate medium bowl, whisk the pumpkin puree, eggs, vegetable oil, and vanilla extract until the mixture is completely smooth and well-combined.
- Gently fold the wet ingredients into the dry ingredients using a spatula. Mix just until no streaks of flour remain. Do not overmix, or the muffins will become tough instead of fluffy.
- Divide the batter evenly among the 12 muffin cups. They should be filled almost to the very top. Sprinkle a generous amount of coarse sparkling sugar over each muffin for that professional finish.
- Place the tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the heat to 350°F (175°C) and bake for another 13-16 minutes. A toothpick inserted into the center should come out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 35 minutes
- Diet: Vegetarian