Cinnamon Sugar Pumpkin Muffins
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
For the cinnamon sugar topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Directions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a separate bowl, beat eggs. Add pumpkin puree, vegetable oil, buttermilk, and vanilla extract, mixing until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Mix together the granulated sugar and cinnamon for the topping. Sprinkle generously over each muffin.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 250 kcal | Servings: 12 muffins
Tips:
Use canned pumpkin puree for consistent moisture and flavor in the muffins.
For extra spice, add a pinch of ground cardamom to the batter.