Pumpkin muffins

Ingredients:

• 420 g pumpkin puree
• 2 large eggs
• 0.5 cup granulated sugar
• 0.5 cup light brown sugar
• 0.5 cups vegetable oil
• 1/4 cup whole milk
• 1 and 3/4 cups premium flour
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 1 teaspoon coarse salt
• 2 tablespoons pumpkin pie spice mix
• Special equipment: 12-cup muffin pan, 12 paper muffin cups, toothpick

Preparation:

1. Preheat oven to 220°C. Line a muffin tin with paper liners.
2. In a large bowl, combine the pumpkin puree with the eggs. Stir in the granulated sugar, brown sugar, butter, and milk. Sift in the flour, baking powder, baking soda, and salt. Knead until smooth.
3. Spoon 1/4 cup batter into each muffin cup. Add 1/2 teaspoon pumpkin pie spice to each cup and stir with a toothpick. Top with 1 tablespoon batter and smooth out the top.
4. Bake for 5 minutes, then reduce the oven temperature to 350°F (175°C). Bake until a toothpick inserted into the center of a muffin comes out clean, 15–20 minutes. Let cool completely in the pan for about 1 hour and serve.