Cinnamon Sugar Pumpkin Muffins
These moist and flavorful muffins capture the essence of autumn with a delightful blend of pumpkin and warm spices, topped with cinnamon sugar.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup vegetable oil
Topping
- 1/4 cup granulated sugar for topping
- 1 teaspoon ground cinnamon for topping
- 2 tablespoons melted butter (optional, for topping)
Instructions
Preparation
- Preheat the Oven: Set your oven to 350 degrees F (175 degrees C).
- Prepare the Muffin Tin: Line a muffin tin with paper liners or lightly grease each cup.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- Combine the Wet Ingredients: In another bowl, whisk the pumpkin puree, eggs, milk, and vegetable oil until smooth.
- Mix It All Together: Gently fold the dry ingredients into the wet mixture until just combined.
- Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Baking
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Finish Them Off: While the muffins are still warm, brush the tops lightly with melted butter (optional) and sprinkle generously with cinnamon sugar.
Notes
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. You can also freeze portions for easy access—just reheat in the microwave or oven.