Cinnamon Sugar Pumpkin Muffins
Delightful muffins bursting with warm spices and sweet pumpkin flavor, topped with crunchy cinnamon sugar.
Ingredients
For the muffins
- 2 cups pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil Can substitute with melted coconut oil or unsweetened applesauce.
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda Ensure it is fresh for optimal rising.
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon Used in the muffin batter.
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
For the topping
- 1/4 cup granulated sugar Sprinkled on top of the muffins.
- 1 teaspoon ground cinnamon Sprinkled on top of the muffins.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin pan with paper liners or lightly spray with cooking oil.
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
Baking
- Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Mix the topping ingredients and sprinkle over the batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or in a warm oven.