Cinnamon Sugar Pumpkin Muffins
Easy to mix up mini pumpkin muffins that get dipped in butter and rolled in cinnamon sugar after baking!
Servings: 36 muffins
Calories: 124kcal
Ingredients
For the muffins:
- 1 ¾ cup (210 g) all-purpose flour *spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup (107 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature
- 1 cup (227 g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120 ml) vegetable oil (or other neutral oil, such as canola)
- 1/3 cup (80 ml) milk
- 1 teaspoon vanilla extract
For the topping:
- 8 Tablespoons (1 stick, 113 g) unsalted butter softened
- 1 cup (200 g) granulated sugar
- 2 tablespoons cinnamon
Instructions
- Prep oven and pans. Position a rack in the center of your oven. Preheat oven to 350°F (177°C). Spray 2 24-count mini muffin pans with non-stick spray
- Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice together until combined. Set aside.
- Combine sugar and eggs. In a medium bowl, whisk the brown sugar, granulated sugar and eggs together until smooth and combined.
- Add remaining wet ingredients. Whisk in the pumpkin, oil, milk, and vanilla until combined.
- Stir in flour mixture. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
- Bake the muffins. Spoon the batter evenly into the cups , right up to the top is OK and will create nice tall muffins. Bake for about 12-14 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
- Dip in butter and sugar. In a small bowl, melt the butter. In a second small whisk together sugar and cinnamon. Dip a muffin in the butter then roll in the cinnamon sugar. Repeat with remaining muffins. Serve and enjoy!
Notes
- Storage: You can store these at room temperature, covered for 3-5 days, but any longer and I would freeze them.
- Freezing: You can freeze baked muffins for up to 3 months. Simply thaw at room temperature. I like heat them up again in the microwave but they can be eaten cold of course!
- Pumpkin puree: You need 100% canned pumpkin, not pumpkin pie filling which has added ingredients in it.
- Spices: Instead of pumpkin pie spice you can use 1 1/2 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of allspice or cloves.
- Chocolate chips: Add 3/4 cup miniature semi-sweet chocolate chips to the batter. You will get a couple more muffins out of the batch if you do!
Nutrition
Calories: 124kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 69mg | Potassium: 46mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1155IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg