Ingredients:

  • 2 cups All-Purpose (Plain) Flour
  • 1/2 cup Granulated Sugar
  • 1/2 cup packed Light Brown Sugar
  • 1 teaspoon Baking Soda (Bicarbonate of Soda)
  • 1 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup 100% Canned Pumpkin Purée
  • 1/2 cup Neutral Oil (e.g., Rapeseed/Canola or Vegetable)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoons Turbinado or Demerara Sugar (for topping)

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, both sugars, salt, baking soda, baking powder, and all the spices (cinnamon, ginger, nutmeg, cloves) until fully combined and lump-free.
  3. In a medium mixing bowl, whisk the pumpkin purée, oil, eggs, and vanilla extract until the mixture is completely homogenous and smooth.
  4. Pour the wet ingredients into the dry ingredients.
  5. Using a rubber spatula, fold the ingredients together only until just combined. A few streaks of flour are acceptable—do not overmix.
  6. Distribute the batter evenly among the 12 prepared muffin cups, filling each cup nearly to the top (about 3/4 full).
  7. Sprinkle a generous pinch of the Turbinado or Demerara sugar over the top of each muffin for texture and crunch.
  8. Immediately place the tin in the preheated 425°F (220°C) oven and bake for 5 minutes.
  9. Without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for another 15–17 minutes, or until a toothpick inserted into the centre comes out clean.
  10. Remove the tin from the oven and allow the muffins to rest in the tin for 5 minutes before transferring them to a wire cooling rack. Cool completely before storing.