Description
These moist and flavorful pumpkin muffins are perfect for cozy autumn mornings or as a delightful snack. Made with pumpkin puree and warm spices, they’re topped with a cinnamon sugar sprinkle for an extra touch of sweetness and crunch. Easy to prepare and bake, these muffins yield a dozen delicious treats everyone will love.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Topping
- 4 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice until well combined, ensuring an even distribution of ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps in the batter are acceptable and will keep the muffins tender.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow space for rising during baking.
- Prepare Topping: In a small bowl, mix the granulated sugar and ground cinnamon to create the cinnamon sugar topping.
- Add Topping: Sprinkle the cinnamon sugar mixture evenly over the tops of each muffin batter-filled cup for a sweet, crunchy finish.
- Bake Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs, indicating doneness.
- Cool Muffins: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This helps maintain their texture and prevents sogginess.
Notes
- For best results, use canned pumpkin puree or homemade pumpkin puree that is well drained.
- Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Do not overmix the batter to ensure tender muffins.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
