Pumpkin Muffins

Directions

1. Set an oven rack in the middle position and heat the oven to 375°F. Lightly coat a standard 12-cup muffin pan with cooking spray. In a medium bowl, combine the flour, pumpkin pie spice, baking soda, and salt with a whisk.
2. In a large bowl, whisk together the egg, buttermilk, pumpkin puree, brown sugar, vegetable oil, and vanilla extract until smooth and fully blended.
3. Gently fold the dry ingredients into the wet mixture until just combined and no flour streaks remain. Divide the batter evenly among the prepared muffin cups, using about 1/4 cup per cup. Sprinkle turbinado sugar over the top of each muffin.
4. Bake for 20 to 22 minutes, until the muffins are puffed, golden brown on top, and a toothpick inserted in the center comes out with a few moist crumbs attached.
5. Allow the muffins to cool slightly in the pan. Use a butter knife to carefully loosen and lift them out, then transfer to a wire rack to cool completely.
6. Make ahead: These muffins can be baked up to 1 week in advance. Once completely cool, store in an airtight container or a resealable bag lined with paper towels. Keep at room temperature for up to 4 days or refrigerate for up to 1 week.