Packed with pumpkin and topped with cinnamon sugar, these pumpkin muffins are soft, fluffy, and so delicious!
Servings : 12
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Cooling Time 20 minutesmins
Total Time 1 hourhr
Ingredients
For the Muffins
1½cupsall-purpose flour
1teaspoonbaking powder
1cupcanned 100% pumpkin puree
⅓cupvegetable oil
2eggs
1teaspoonpumpkin pie spice
1¼cupsgranulated sugar
½teaspoonbaking soda
½teaspoonsalt
For the Topping:
1tablespoongranulated sugar
1teaspoonground cinnamon
Instructions
Preheat oven to 350˚F.
Line a 6-cup muffin pan with paper liners and spray each liner with nonstick cooking spray. You can also use a standard 12-cup muffin pan, but you’ll get about 10 to 11 muffins.
Sift (or whisk) together the flour and baking powder in a medium-sized bowl. Set aside.
In a separate large bowl, whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt; whisk until smooth. Add in the flour mixture and continue to whisk until just combined. Do not overmix.
In a small bowl mix together the sugar and cinnamon.
Divide the batter evenly among the prepared muffin cups, and sprinkle the cinnamon sugar on top of each muffin.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let them stand for 5 minutes before turning them out onto a cooling rack to cool completely.
These muffins are foolproof, but here are a few tips to ensure they turn out perfect every time:
Pumpkin: Use 100% Pure Pumpkin. If you have the time, freshly made mashed pumpkin brings an extra layer of flavor.
No over-mixing: Over-mixing can lead to tough, uneven muffins. Combine until just mixed.
Fill your muffin cups about 2/3 full to prevent overflow.
Add-ins: Toss in 1/2 cup of chocolate chips or crushed walnuts for an added crunch.
Storing and Freezing: These Pumpkin Muffins stay fresh on the countertop for 4 to 5 days. Store them in an airtight container at room temperature for a quick snack. If you want to save some for later, you can freeze them for up to 3 months. Just let the muffins cool completely before freezing them.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.