Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar (packed)
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 tablespoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves or Allspice
  • ¾ teaspoon Fine Sea Salt
  • 2 Large Eggs (room temperature)
  • 1 cup Pure Pumpkin Purée (NOT pie filling)
  • ½ cup Buttermilk (room temperature)
  • ½ cup Neutral Oil (e.g., Canola or Vegetable)
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Turbinado or Demerara Sugar (For topping)

Instructions:

  1. Preheat oven to 400°F (200°C). Line the 12 cups of the muffin tin with paper liners.
  2. In the first large mixing bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, cloves). Whisk thoroughly for about 30 seconds to distribute the leavening agents and spices evenly. Create a small well in the center.
  3. In a second bowl, gently whisk together the room temperature eggs, pumpkin purée, buttermilk, oil, and vanilla extract until just combined and smooth.
  4. Pour the wet ingredients into the well of the dry ingredients. Using a rubber spatula, gently fold the mixture together. STOP mixing immediately once you see no streaks of dry flour remaining. The batter should look slightly lumpy.
  5. Using an ice cream scoop, divide the batter evenly among the 12 muffin cups (they should be quite full). Sprinkle the turbinado or demerara sugar generously over the top of each muffin.
  6. Bake for 5 minutes at the initial high temperature (400°F/200°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 15–20 minutes, or until a skewer inserted into the center comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.