Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons pumpkin pie spice
- 1 can (15 oz) 100% pure pumpkin puree
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- Coarse sparkling sugar (for topping)
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease them well with non-stick spray. Starting with a very hot oven is the secret to getting a high rise.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no large clumps so the spices are evenly distributed.
- In a medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until the mixture is smooth and well combined.
- Gently fold the wet ingredients into the dry ingredients using a spatula. Mix only until just combined. Be careful not to overmix, or the muffins will become tough.
- Divide the batter evenly among the 12 muffin cups. For that bakery look, fill the cups all the way to the top. Sprinkle the tops generously with coarse sparkling sugar.
- Place the muffins in the oven at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C). Bake for another 15-17 minutes or until a toothpick comes out clean. Let them cool in the pan for 5 minutes before moving to a wire rack.
- Cook Time: 37 minutes
- Diet: Vegetarian