Delicious Pumpkin Muffins
Moist and fluffy pumpkin muffins with warm spices and a crunchy cinnamon sugar topping. A perfect fall treat for breakfast, brunch, or snacking.
Equipment
- Muffin tin
- Paper Liners
- Mixing Bowls
- Whisk
- Wire rack
Ingredients
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup cinnamon sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a large bowl, mix pumpkin puree, sugar, and vegetable oil until smooth.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Fill muffin cups about 2/3 full with batter.
- Sprinkle cinnamon sugar topping evenly over each muffin.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins are versatile – add chocolate chips, nuts, or a cream cheese drizzle for extra flavor. Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.