Description

These moist and tender pumpkin spice muffins feature real pumpkin puree and a crunchy cinnamon sugar topping for a perfect autumn treat. They are easy to make with simple pantry ingredients and bake up light and fluffy every time.

Ingredients

Scale

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 cup brown sugar

1/4 cup white sugar

1 cup pumpkin puree

2 large eggs

1/2 cup vegetable oil

1/4 cup milk

1 teaspoon vanilla extract

1/4 cup sugar

1 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12 cup muffin tin with paper liners or grease it.

2. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, and white sugar.

3. In a separate bowl combine pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and gently fold until just combined, leaving some streaks of flour.

5. In a small bowl mix 1/4 cup sugar with 1 teaspoon ground cinnamon for the topping.

6. Divide the batter evenly among the muffin cups, filling each about two thirds full.

7. Sprinkle the cinnamon sugar mixture over the tops of the muffins.

8. Bake for 18 to 22 minutes until the tops spring back or a toothpick comes out clean.

9. Let the muffins cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: breakfast
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 15
Sodium: 200
Fat: 8
Saturated Fat: 2
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 30
Fiber: 2
Protein: 3
Cholesterol: 20

Keywords: pumpkin muffins, pumpkin spice muffins, cinnamon sugar muffins, pumpkin puree muffins, autumn baking, fall recipes, breakfast muffins