Pumpkin Muffins
Light, fluffy, and perfectly spiced, these homemade pumpkin muffins are topped with a crunchy cinnamon-sugar finish for the ultimate fall treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Muffins:
1 ½ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ½ cups pumpkin puree
¾ cup packed light brown sugar
¾ cup granulated sugar
⅓ cup vegetable oil
2 large eggs
Cinnamon Sugar Topping:
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
Instructions
Preheat Oven: Preheat to 375°F (190°C). Grease a muffin tin or line with paper liners.
Mix Dry Ingredients: In a medium bowl, whisk flour, pumpkin pie spice, baking powder, and salt. Set aside.
Mix Wet Ingredients: In a large bowl, combine pumpkin puree, oil, eggs, brown sugar, and granulated sugar. Mix until smooth.
Combine: Gently fold dry ingredients into wet mixture until just combined—do not overmix.
Fill Muffin Cups: Divide batter evenly into muffin cups, filling each about ⅔ full (~¼ cup per muffin).
Make Topping: In a small bowl, mix sugar and cinnamon. Sprinkle evenly over each muffin.
Bake: Bake 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let muffins cool 5 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.
Notes
For a richer texture, substitute melted butter for oil.
Do not overmix batter to keep muffins light and fluffy.
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Add-ins: Try chocolate chips, pecans, or dried cranberries for variety.
Find it online: https://allrecipesmade.com/pumpkin-muffins/
