Ingredients:

  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tbsp pumpkin pie spice
  • 0.5 tsp salt
  • 1 cup pumpkin puree
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 0.25 cup buttermilk
  • 1 tsp vanilla extract
  • 2 tbsp melted butter
  • 3 tbsp granulated sugar
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  3. In a large bowl, whisk the pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the oil, buttermilk, and vanilla until the mixture is glossy.
  4. Gently pour the dry ingredients into the wet. Using a rubber spatula, fold the batter together until just combined; stop while a few small streaks of flour remain.
  5. Divide batter evenly among the 12 liners. Bake at 425°F (218°C) for 5 minutes, then immediately reduce the oven temperature to 350°F (175°C) and bake for another 13–15 minutes.
  6. Remove from oven and let cool for 15 minutes before serving.