Baking these muffins will fill your home with the coziest of scents.
2 cups (260g) all-purpose flour
4 tsp. (10g) Pumpkin Spice (5164)
2 tsp. (9g) baking powder
1 tsp. (6g) baking soda
1 tsp. salt
1 cup (220g) light brown sugar, firmly packed
½ cup (120g) granulated sugar
1 (15 oz) can pumpkin puree
½ cup vegetable oil
½ cup full-fat yogurt
3 large eggs
2 tsp. vanilla extract
⅓ cup demerara sugar (5172)
Heat oven to 350F. Line 2 muffin trays with cupcake liners.
Place flour, Pumpkin Spice, baking powder, baking soda and salt in a large mixing bowl and use a whisk to mix everything evenly.
Place brown sugar, granulated sugar, pumpkin puree, vegetable oil, yogurt, eggs and vanilla extract in a separate mixing bowl and whisk to combine. Add the wet ingredients to the dry ingredients and use a whisk mix ingredients just until combined. Resist the urge to stir too much as this will make the muffins tough.
Distribute batter evenly between the muffin cups. I used an ice cream scoop that holds about 3 Tbs. of batter and that seemed to work really well. Sprinkle the tops of the muffins with the demerara sugar and bake 22-27 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.