Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 teaspoon Ground Cinnamon (for batter)
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Ginger
  • ½ cup (113g) Unsalted Butter, softened
  • ¾ cup (150g) Granulated Sugar (for batter)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 cup (240g) Pumpkin Purée
  • ¼ cup (50g) Granulated Sugar (for topping)
  • 1 ½ teaspoons Ground Cinnamon (for topping)

Instructions:

  1. Preheat oven to 400°F (200°C). Line mini muffin tins with paper liners or generously grease.
  2. Whisk together flour, baking soda, baking powder, salt, and batter spices (cinnamon, nutmeg, ginger) in a medium bowl. Set aside.
  3. In a large bowl, use a mixer to cream the softened butter and ¾ cup of sugar together until light and fluffy (about 2 minutes).
  4. Beat in eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
  5. Gently mix in the pumpkin purée until just combined.
  6. Gradually add the dry ingredient mixture to the wet ingredients. Mix just until the streaks of flour disappear. Do not overmix.
  7. In a small bowl, thoroughly mix the ¼ cup sugar and 1 ½ teaspoons cinnamon for the topping.
  8. Spoon or scoop batter evenly into the prepared mini muffin cups, filling each about two-thirds full.
  9. Generously sprinkle the cinnamon-sugar topping mixture over the top of the batter in each cup.
  10. Bake for 15–18 minutes. Muffins are done when a wooden skewer inserted into the centre comes out clean.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.