Description
These pumpkin muffins bake up pillowy soft with warm autumn spices, then get a buttery coat of cinnamon sugar that crackles with every bite, delivering a sweet, tender crumb and cozy flavor in each morning mouthful.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 tablespoons melted butter
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate bowl whisk eggs, pumpkin puree, milk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
- Brush the tops of the warm muffins with melted butter and roll them in the cinnamon sugar mixture until coated.
Notes
- Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days.
- For a tangy twist, replace half of the milk with buttermilk.
- Stir in 1/2 cup of chopped nuts or chocolate chips for added texture.
- Use silicone liners or spray the muffin cups well with nonstick spray to prevent sticking.