Pumpkin Muffins Recipe
Delight in these moist and flavorful pumpkin muffins, perfectly spiced with pumpkin pie spice and topped with a cinnamon sugar sprinkle. An easy to make autumn favorite that combines pumpkin puree with light brown and granulated sugars, resulting in a subtly sweet and tender treat ideal for breakfast or snack time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all purpose flour
- 1 Tbsp pumpkin pie spice
- 1 ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 ½ cups pumpkin puree
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
Topping
- 1 Tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, and salt, then set aside.
- Combine Wet Ingredients: In a separate large bowl, mix the pumpkin puree, vegetable oil, eggs, light brown sugar, and granulated sugar until the mixture is smooth and free of lumps.
- Incorporate Dry into Wet: Add the dry ingredient mixture to the wet ingredients and gently fold them together until just combined, being careful not to overmix.
- Fill Muffin Cups: Using about a ¼ cup measuring cup, fill each muffin cup approximately two-thirds full with the batter.
- Add Topping: Mix the cinnamon and granulated sugar in a small bowl, then sprinkle this topping evenly over each muffin before baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute vegetable oil with melted coconut oil or another neutral oil if preferred.
- Ensure not to overmix the batter to keep muffins tender and light.
- For extra texture, consider adding chopped nuts or chocolate chips to the batter.
- Use canned pumpkin puree for convenience or homemade pumpkin puree if available.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Keywords: pumpkin muffins, autumn recipe, breakfast muffins, pumpkin pie spice, easy muffin recipe, cinnamon sugar topping
Find it online: https://cheframi.com/pumpkin-muffins-recipe/
