Description
A recipe for moist pumpkin muffins topped with a sweet cinnamon sugar crust.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar plus 1/4 cup for topping
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup light brown sugar for topping
- 1 teaspoon ground cinnamon for topping
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the flour, baking soda, 1 teaspoon cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, whisk the 1 cup granulated sugar, melted butter, eggs, pumpkin puree, milk, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- In a small bowl, mix the 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1 teaspoon cinnamon for the topping.
- Fill the muffin cups about two-thirds full with batter.
- Sprinkle the cinnamon sugar topping evenly over the batter in each cup.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- For a stronger pumpkin flavor, you can increase the nutmeg to 3/4 teaspoon.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pumpkin muffins, cinnamon sugar, fall baking, quick bread, breakfast pastry