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PdfPreheat oven to 425 °F (218 °C). Line 18 muffin cups right to the rim.
Whisk all dry ingredients together in a large bowl.
Whisk wet ingredients in another bowl until smooth and fully emulsified.
Fold wet into dry just until combined — batter should look a bit loose but cohesive.
Rest batter 12–15 minutes for ideal domed tops.
Fill cups all the way to the top (a heaping ¼ cup per muffin, or use a #8 disher).
Bake: 425 °F for 6–7 minutes to get that lift, Then lower to 350 °F and bake another 13–14 minutes, or until a toothpick comes out clean.
Cool muffins in the pan 5–10 minutes, then move to a rack.
Let them cool fully before unwrapping or boxing for customers.
Opt. Brush warm tops with a little maple syrup for shine and a deeper maple aroma.
Opt: Or sprinkle raw pumpkin seeds before baking for a wholesome, bakery-style appearance.