Description
These Cinnamon Sugar Pumpkin Muffins are soft, moist, and filled with warm autumn spices. Topped with a sweet cinnamon sugar coating, they’re perfect for breakfast, snacking, or dessert during the fall season.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Wet Ingredients:
- 2 large eggs
- 1 cup pumpkin puree (canned or homemade)
- ½ cup milk
- ½ cup vegetable oil
Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter (optional)
Instructions
- Preheat and Prepare: Set the oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
- Mix the Dry Ingredients: Whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix the Wet Ingredients: In a separate bowl, whisk pumpkin puree, eggs, milk, and oil until smooth.
- Combine the Batter: Gently fold dry ingredients into the wet mixture, stirring until just combined.
- Fill the Muffin Cups: Divide batter evenly among cups, filling each two-thirds full.
- Bake to Perfection: Bake for 18–22 minutes, or until a toothpick comes out clean.
- Add the Cinnamon Sugar Topping: While warm, brush tops with melted butter, then sprinkle with cinnamon sugar.
Nutrition
- Serving Size: 1 Muffin
- Calories: 210 kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
