Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, ginger, and cloves)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 can (15 ounces) pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- Optional: Sparkling sugar for topping
Instructions
- Preheat your oven to 425°F (218°C). Line a standard 12-cup muffin tin with paper liners or grease them well with cooking spray.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no large lumps of flour.
- In a separate medium bowl, whisk the granulated sugar and brown sugar together. Add the pumpkin puree, oil, eggs, and vanilla extract. Whisk until the mixture is smooth and the sugars have mostly dissolved.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture together. Stop as soon as you see no more streaks of dry flour. The batter will be thick.
- Spoon the batter into the muffin liners. Fill them all the way to the top of the liner to ensure they grow tall. Sprinkle the tops with sparkling sugar if desired.
- Place the tin in the oven and bake at 425°F for exactly 5 minutes. This high heat helps the muffins rise quickly.
- Without opening the oven door, turn the temperature down to 350°F (175°C). Continue baking for another 15 to 18 minutes.
- Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they are done.
- Let the muffins cool in the tin for 5 minutes, then move them to a wire rack to cool completely.
- Cook Time: Not specified