• Line a muffin tray like you would usually do and set aside. NOTE: For this recipe, I used my Muffin Tray placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 350℉/180℃.

PUMPKIN SPICE MUFFINS PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with the baking soda, pumpkin pie spice, ground cinnamon, and sea salt.
  8.82 oz all-purpose flour, 1 tsp baking soda, 1/2 tsp ground cinnamon, 1 1/2 tsp pumpkin pie spice, 1/2 tsp sea salt
  
• In a separate mixing bowl, whisk the vegetable oil together with the granulated sugar and light brown sugar until no sugar lumps remain. Whisk in the eggs, the pumpkin purée, buttermilk and the vanilla bean paste until smooth. Set aside.
  2.82 oz vegetable oil, 3.53 oz granulated sugar, 1.76 oz light brown sugar, 2 eggs, 8.54 oz pumpkin purée, 2.82 oz buttermilk, 1 tsp vanilla bean paste
  
• Pour the pumpkin/sugar preparation into the flour/spices bowl, and fold until just combined. Set aside.
  

CINNAMON SUGAR PREPARATION

• In a small bowl, mix in the sugar and ground cinnamon together. Set aside.
  2.47 oz granulated sugar, 1 tsp ground cinnamon
• Scoop the batter into the wells of the prepared muffin tray (up to 3/4) and sprinkle the cinnamon/sugar on top of the muffins. NOTE: This recipe makes 14 muffins, so you will bake it into 2 batches.
  

BAKE!

• Bake for 18 minutes at 350℉/180℃. (Every oven heats differently, monitor your donuts from 10 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
  
• Once your Pumpkin Spice Muffins are out of the oven, let them cool for about 10 minutes in the mold before demolding to your cooling rack. Enjoy! Autumn Leaves & Pumpkins Please!
• NOTE: These muffins are best stored at room temperature up to 3 days.