One-Bowl Perfectly Moist Pumpkin Muffins

Steps

1. 1Preheat the oven to 375ºF. Line a 12-well muffin tin with muffin liners or grease with butter or non-stick spray.
2. 2In a large bowl, whisk together the pumpkin, eggs, oil, and buttermilk until smooth. Whisk in the sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until smooth. Finally whisk in the flour, switching to a spatula at the very end, stirring just until the flour is incorporated.
3. 3Spoon the batter into the prepared pan. I like to use an ice cream scoop for this (see notes above). Sprinkle the batter with turbinado sugar, about 1/2 teaspoon per muffin. Alternatively, use granulated sugar.
4. 4Bake for 18 to 21 minutes, or until the tops of the muffins feel springy to the touch, or a toothpick inserted comes out clean, or an instant-read thermometer registers 210ºF or above.
5. 5Let the muffins cool 5 minutes in the pan, then transfer them to a cooling rack. Let cool again briefly before serving.