Pumpkin Muffins with Cinnamon Sugar
These pumpkin muffins are soft, warmly spiced, and finished with a simple cinnamon-sugar topping for an easy breakfast or snack.
Prep: 10 minutes
Cook: 30 minutes
Total: 1 hour
Ingredients
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup canned 100% pumpkin puree
- ⅓ cup vegetable oil
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1¼ cups granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon granulated sugar for topping
- 1 teaspoon ground cinnamon for topping
Instructions
Instructions
- Preheat the oven to 350°F.
- Line a muffin pan with paper liners and lightly coat the liners with nonstick spray.
- Whisk the flour and baking powder together in a medium bowl.
- In a large bowl, whisk the pumpkin, oil, eggs, pumpkin pie spice, sugar, baking soda, and salt until smooth. Add the flour mixture and whisk just until combined; do not overmix.
- Mix the topping sugar and cinnamon in a small bowl.
- Divide the batter among the prepared cups and sprinkle each muffin with cinnamon sugar.
- Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
- Let the muffins stand for 5 minutes, then transfer them to a rack to cool completely.