Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (2g) baking powder
  • 1 tbsp (6g) pumpkin pie spice
  • 0.5 tsp (3g) salt
  • 1 cup (245g) pumpkin puree
  • 0.5 cup (100g) granulated white sugar
  • 0.25 cup (50g) brown sugar, packed
  • 1 large egg (50g)
  • 0.25 cup (60ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (16g) granulated sugar
  • 0.5 tsp (1g) ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a mini muffin pan with non-stick spray or line with paper liners.
  2. If using the cinnamon topping, whisk the 2 tbsp granulated sugar and 0.5 tsp cinnamon together in a small bowl and set aside.
  3. In one bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt until no clumps remain.
  4. In a second bowl, beat the egg, then stir in the pumpkin puree, white sugar, brown sugar, oil, and vanilla extract until the mixture is smooth.
  5. Pour the dry ingredients into the wet. Using a spatula, fold gently until just combined; stop as soon as flour streaks disappear.
  6. Scoop the batter into the mini muffin cups, filling each about 3/4 full.
  7. Sprinkle a pinch of the cinnamon sugar topping onto each muffin.
  8. Bake for 10–12 minutes until tops are golden-domed and a toothpick comes out clean.
  9. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.