Cinnamon Sugar Pumpkin Muffins
Deliciously warm and aromatic, these Cinnamon Sugar Pumpkin Muffins encapsulate the essence of autumn with their perfect blend of pumpkin and spices.
Ingredients
Muffin Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Topping Ingredients
- 1/4 cup brown sugar for topping
- to taste extra cinnamon sugar for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
- In a bowl, whisk together the pumpkin puree, vegetable oil, and eggs until smooth.
- In another bowl, sift together all-purpose flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually fold the dry mixture into the wet ingredients until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups.
- In a small bowl, mix the brown sugar with a dash of cinnamon and sprinkle over the tops of the muffin batter.
- Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To elevate your muffin game, avoid overmixing the batter for fluffiness, consider adding chocolate chips or nuts, and store in an airtight container for freshness.