1 ½ cups cake flour
½ teaspoon baking powder
½ teaspoon baking soda
1 cup canned pumpkin
2 large eggs
½ cup vegetable oil
¾ cup plus 1 Tablespoon Bourbon Smoked Sugar, divided
1⁄2 teaspoon Fine Himalayan Salt
1 Tablespoon plus 1 teaspoon Pumpkin Pie Spice, divided
Butter or non-stick cooking spray, for greasing pans
Preheat oven to 350°F.
Sift flour, baking powder, and baking soda into a bowl.
In a large mixing bowl, combine pumpkin, eggs, oil, 3/4 cup Bourbon Smoked Sugar, salt, and 1 Tablespoon Pumpkin Pie Spice together.
Stir in flour mixture. Mix well, but don’t over stir.
In a separate bowl, combine 1 Tablespoon Bourbon Smoked Sugar and 1 teaspoon Pumpkin Pie Spice.
Grease muffin pan. Divide the batter evenly in each cup. Sprinkle sugar mixture evenly over top.
Bake 12 small muffins for 20-25 minutes, or 6 large muffins for 25-30 minutes.
Check for doneness by performing the toothpick test. Sink a toothpick down through a muffin from its highest point. Pull the toothpick out; if there's no muffin batter clinging to it, muffins are done.
Remove muffins from the oven, and place pan on cooling rack. Serve when cooled.