1½cupsall-purpose flourI use 1 cup all purpose flour and 1/2 cup whole wheat pastry flour
1tspbaking powder
3/4teaspoonbaking soda
½teaspoonsalt
1/2teaspoonground cinnamon
1/4tspground nutmeg
¼tspginger
A small pinch of ground cloves
3/4cuplight brown sugar
1/4cuppure maple syrup
½cupvegetable oilI use avocado or coconut oil
1cupcanned pumpkin puréenot pumpkin pie filling
2large eggs
¼cupbuttermilkor milk, or dairy-free milk
Optional for topping:
2Tablespoonsraw turbinado sugar
1/4teaspoonground cinnamon
Instructions
In a large bowl, whisk together flour, baking powder, baking soda, salt, and all the spices.
In a medium bowl, whisk together brown sugar, maple syrup, vegetable oil, pumpkin purèe, eggs, and buttermilk until well combined.
Pour wet mixture into the flour mixture and gently fold together until just combined. Do not over mix.
Cover bowl and let sit at room temperature for 15 - 30 minutes to one hour.*
Preheat the oven to 425 degrees F and line a 12 cup muffin pan with muffin liners.
In a small bowl, mix the turbinado sugar with the cinnamon, if using. Set aside.
Divide the batter evenly between the muffin cups. Sprinkle the tops with turbinado mixture, if using.
Transfer to the oven and bake for 7-8 minutes then immediately turn the oven’s temperature down to 350 degrees F (without opening the door!).
Bake for an additional 10 to 12 minutes, or until the tops are nicely browned and domed and toothpick inserted on top comes out clean.
Let the muffins cool in the pan for 10 minutes then remove and allow to cool on a cooling rack.
Notes
*If you would like to let the batter rest for longer than 1 hour, you can cover the bowl and place in the fridge for up to overnight.If you have pumpkin spice, replace the spices in the recipe with 1 teaspoon pumpkin spice plus 1/2 teaspoon ground cinnamon.