Ingredients:

  • 1 cup (240 ml) canned pumpkin puree
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup (50 g) granulated sugar for topping
  • 1 teaspoon ground cinnamon for topping
  • 2 tablespoons (30 g) unsalted butter, melted

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease the mini muffin tin or line with paper liners.
  2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined (do not overmix).
  6. Fill the prepared muffin tin about 2/3 full with batter.
  7. In a small bowl, mix together the granulated sugar and cinnamon for the topping.
  8. Sprinkle the cinnamon sugar topping generously over each muffin before baking.
  9. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.