Simple pumpkin muffins, made in one bowl in just minutes! This recipe makes a dozen muffins, which after baked, are brushed with butter and rolled in cinnamon and sugar. Yummmmm…..
A few notes about this recipe before we dive right in. 1. Use canned pure pumpkin (NOT PUMPKIN PIE FILLING). 2. Use any type of milk you like. For extra flavor in my muffin and loaf cake recipes, I tend to use coffee creamer! Yes! It adds an extra hint of sweetness and flavor…and in these muffins I used Snickerdoodle flavored coffee creamer. 3. The cinnamon sugar topping is optional or you could always make a quick vanilla icing (search muffins on my site and you will find icing recipes to go with them).
Pumpkin Muffins
Print RecipeIngredients
- 2 eggs, room temperature
- 1/2 cup white granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract (I used Rodelle Pure Vanilla Extract)
- 1-1/2 teaspoons pumpkin pie spice
- 1/2 cup oil (I used canola)
- 1/4 cup milk, room temperature (I used flavored coffee creamer)
- 1-1/4 cup canned pure pumpkin, room temperature
- 1/2 teaspoon salt
- 1-2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- TOPPING:
- 1 tablespoon butter, melted
- 1/4 cup white granulated sugar
- 1 teaspoon cinnamon
Instructions
Preheat oven to 425-degrees and line a cupcake tin with twelve cupcake liners and set aside.
In a large bowl, whisk the two eggs. Whisk in the white sugar, brown sugar, vanilla extract and pumpkin pie spice. Mix until combined. Whisk in the oil and milk and mix until smooth; whisk in the pure pumpkin.
Once the mixture is smooth, use a rubber scraper to fold in the salt, flour, baking soda and baking powder. Stir only until the mixture is smooth.
Using a large scoop (I use an ice cream scooper), scoop batter into the prepared cupcake pan. Batter should fill almost the entire liner.
Bake muffins in 425-degree oven for 5-minutes. After 5-minutes, leave the muffins in the oven, but reduce the oven temperature to 375-degrees and bake for an additional 10-12 minutes (or until a toothpick inserted in the middle comes out without raw batter on it).
Let muffins set in the pan for 5-minutes and then transfer to a wire rack to finish cooling completely. Once completely cooled, add the topping:
TOPPING: In a small cup, melt the butter. In a small bowl mix together the sugar and cinnamon. Use a pastry brush to brush butter on top of each muffin (or just dip the top of the muffin in the cup), and then roll the top of the buttered muffin in the bowl of cinnamon sugar.
Notes
Store muffins in an airtight container at room temperature. Muffins stay fresh for 3-4 days.
XOXO,
Kelly
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5 Comments
Katherine | Love In My Oven
November 23, 2020 at 8:25 PMI love the looks of those sugary tops, Kelly!! These pumpkin muffins look so soft and delicious!!
Kelly
November 24, 2020 at 12:45 PMThank you Katherine! XOXO
Dennis Yannakos
November 23, 2020 at 11:38 PMThe texture of this muffin is velvety mouthfeel! They are not too sweet and the moisture is balanced! Thank for the amazing snack recipe!
Kelly
November 24, 2020 at 12:44 PMAwesome!! I am so glad you made these and came back to let me know how much you liked them! Thank you!! 🙂
Laura
November 24, 2020 at 2:51 PMOH, Kelly! Your description of these makes me feel like I’m tasting that crunchy cinnamon sugar top, then biting into the moist muffin! I love how simple the recipe is, too!