Description
Moist and flavorful pumpkin muffins perfect for a cozy breakfast, featuring warm spices and a cinnamon sugar topping. These muffins are a delicious and easy breakfast option.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 15 oz can pure pumpkin puree
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/4 cups plus 1 Tbsp sugar, divided
- 1 tsp cinnamon
Instructions
- Place oven rack in middle position and preheat to 350°F.
- Put liners in 18 cups of two 12-cup muffin pans.
- Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a small bowl. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, mix together pumpkin puree, oil, eggs, and 1 1/4 cups of sugar on the lowest speed.
- Add the flour mixture and continue to mix until just combined, always with machine on its lowest setting.
- Stir together the cinnamon and remaining tablespoon of sugar in a small bowl.
- Divide batter among muffin cups, filling them 2/3 of the way full.
- Sprinkle the tops of each with cinnamon sugar.
- Bake for 20-25 minutes, until puffed and golden brown. A toothpick should come out clean when inserted in the middle.
- Cool in the pan on a wire rack for 5 minutes, then transfer muffins to a wire rack and cool completely before storing.
Notes
- For best texture, do not overmix the batter once the flour is added.
- The cinnamon sugar topping adds a delightful crunch and extra flavor.
- These pumpkin muffins store well at room temperature for several days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Muffins
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg