Cinnamon Sugar Pumpkin Muffins
Ingredients:
- 2 ¾ cups all-purpose flour, spooned and leveled
- 1 teaspoon fine sea salt
- 1 ½ teaspoons pumpkin pie spice or ground cinnamon
- 1 teaspoon baking soda
- 2 cups granulated sugar
- ⅔ cup brown sugar
- 3 large eggs, room temperature
- 15 ounces pumpkin puree (1 can, not pumpkin pie filling)
- ¾ cup canola oil or vegetable or coconut oil
- ¼ cup milk (any milk will work, whole milk preferred)
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping:
- ⅔ cup granulated sugar
- ⅔ cup chopped pecans
- 1 teaspoon pumpkin pie spice or ground cinnamon
Directions:
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, salt, pumpkin pie spice (or cinnamon), and baking soda.
3. In another bowl, combine granulated sugar, brown sugar, eggs, pumpkin puree, oil, milk, and vanilla extract. Mix until smooth and well incorporated.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
5. In a small bowl, mix the granulated sugar, chopped pecans, and pumpkin pie spice (or cinnamon) for the topping.
6. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
7. Sprinkle the cinnamon sugar topping generously over each muffin.
8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 12 muffins
Tips:
Ensure pumpkin puree is pure and not pumpkin pie filling for correct texture and flavor.
Use room temperature eggs to help the batter mix evenly and create a tender crumb.