Cinnamon Sugar Pumpkin Muffins
Delicious and easy-to-make muffins filled with pumpkin and warm spices, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined.
- Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- In a small bowl, mix the granulated sugar and cinnamon for the topping. Sprinkle evenly over the muffin batter in the tin.
- Bake in the preheated oven 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, then transfer to a wire rack to cool completely.
Notes
For best results, avoid overmixing and use fresh spices for enhanced flavor.