Description
Delight in the cozy flavors of fall with these easy-to-make Cinnamon Sugar Pumpkin Muffins, perfect for breakfast or snacks.
Ingredients
Scale
- 1¾ cups all-purpose flour (can substitute with 1:1 gluten-free flour)
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter (softened; or coconut oil for dairy-free option)
- ¾ cup brown sugar (packed; can reduce to ½ cup for less sweetness)
- 2 large eggs (room temperature)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- ⅓ cup milk (any variety, including plant-based)
- ⅓ cup granulated sugar
- 1½ tsp ground cinnamon
- 3 tbsp butter (melted; or coconut oil)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin with paper liners or grease it.
- In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, ground cinnamon, and salt.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Divide the batter among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- While baking, mix the granulated sugar and ground cinnamon in a small bowl and melt the butter in another.
- After baking, let cool slightly, then brush with melted butter and sprinkle with the cinnamon sugar mixture.
Notes
These muffins can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for a week. They can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg