Pumpkin Muffins

Preheat your oven to 375 degrees F. Line a muffin tin with parchment paper liners or generously grease the cups.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, and eggs until well combined.
Add the pumpkin pie spice, salt, and baking soda to the bowl and mix until evenly distributed.
Gradually pour in the buttermilk and stir until just combined.
Slowly add the all-purpose flour to the mixture, stirring until just moistened. Be careful not to overmix.
In a small bowl, mix together the granulated sugar and cinnamon for the topping.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the cinnamon sugar topping evenly over each muffin.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.