Description
These Cinnamon Sugar Pumpkin Muffins are a moist, flavorful treat perfect for autumn or any time you crave a spiced pumpkin delight. Easy to prepare and baked to golden perfection, they feature a tender crumb infused with pumpkin and warm spices, topped with a buttery cinnamon sugar coating for a sweet, crunchy finish.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (for brushing)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease the pan to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon, ensuring all spices and leavening are evenly distributed.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture into the wet ingredients and stir gently just until combined. Avoid overmixing to keep the muffins tender.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Add cinnamon sugar topping: While the muffins are still warm, brush the tops with melted butter and then either dip or sprinkle them with the cinnamon sugar mixture to create a delicious, sweet crust.
- Cool and serve: Allow the muffins to cool slightly in the pan before transferring to a wire rack or serving. Enjoy warm or at room temperature.
Notes
- For a richer flavor, substitute vegetable oil with melted butter in the batter.
- Ensure you do not overmix the batter to avoid dense muffins.
- You can store these muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Feel free to add chopped nuts or chocolate chips for variation.
- Use canned pumpkin puree or homemade pumpkin puree according to availability.
