Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and smoked paprika until well combined. The mixture should look uniform and slightly airy.
In a separate bowl, beat the eggs lightly, then add the pumpkin puree, vegetable oil, and vanilla extract. Whisk until smooth and slightly frothy.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together using a spatula until just combined and no streaks remain—be careful not to overmix, as this keeps the muffins tender.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. The batter should look smooth and slightly domed.
Sprinkle a little turbinado sugar on top of each muffin to add a crispy, caramelized crust as they bake.
Bake the muffins in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. The edges should look slightly crisp.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps prevent sogginess and enhances their crispy tops.
When fully cooled, enjoy these moist pumpkin muffins with their delicate smoky kick and subtle spice aroma. Perfect for breakfast or a cozy snack.
