1 ¾cups(249g)all-purpose or whole wheat flour (see note)
1 ½teaspoonground cinnamon
¼teaspoonground nutmeg
¼teaspoonground ginger
¼teaspoonground allspice
1teaspoonbaking soda
1teaspoonbaking powder
½teaspoonsalt
Topping:
1cup(212g)granulated sugar
1tablespoonground cinnamon
½cup(113g)melted butter
Instructions
Preheat oven to 350 degrees F. Lightly grease two mini muffin tins with cooking spray. Set aside.
For the muffins, in a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, oil or butter, eggs and vanilla until well-mixed.
Add the flour, cinnamon, nutmeg, ginger, allspice, baking soda, baking powder, and salt. Mix until just combined and no dry streaks remain.
Scoop the muffin batter into the prepared pans, filling about 2/3 to 3/4 full.
Bake the muffins for 9-11 minutes until the tops spring back lightly to the touch. Remove the muffins from the tin and let cool completely on a cooling rack.
For the topping, whisk together the sugar and cinnamon.
Dip the top of each muffin in the melted butter followed by the cinnamon and sugar. (Roll the top of the muffin around a second time in the cinnamon and sugar for a thicker coating, if desired.)
Notes
Flour: if using whole wheat flour, measure with a light hand so the muffins aren’t dense. I prefer using white whole wheat or einkhorn wheat flour. The recipe works very well using half all-purpose flour and half whole wheat flour.Pumpkin Pie Spice: you can use about 1 tablespoon pumpkin pie spice in place of the cinnamon, nutmeg, ginger and allspice. Storing: these keep for several days in a covered container at room temperature (the tops of the muffins do get a bit softer after being stored overnight). They can also be frozen in freezer bags or a freezer-safe container.