Ingredients:

  • 1 cup pure pumpkin puree
  • 1/2 cup unsalted butter, melted
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 3 tbsp granulated sugar
  • 1 tbsp ground cinnamon

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a small bowl, whisk together granulated sugar and cinnamon for the topping; set aside.
  3. In a medium bowl, combine melted butter and brown sugar until smooth. Beat in eggs and vanilla extract, then stir in pumpkin puree until uniform.
  4. In a large bowl, sift together flour, baking soda, salt, and pumpkin pie spice.
  5. Pour the wet ingredients into the dry bowl and fold gently with a spatula until just combined; do not overmix.
  6. Divide batter evenly among 12 liners, filling each about 3/4 full.
  7. Sprinkle the cinnamon-sugar mixture over the top of each muffin, pressing lightly to adhere.
  8. Bake for 18–22 minutes until the tops spring back and a toothpick inserted in the center comes out clean.
  9. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.