Cinnamon Sugar Pumpkin Muffins: An Autumn Delight
Introduction
Fall is the perfect time to embrace the warm, comforting flavors that the season offers, and these Cinnamon Sugar Pumpkin Muffins do just that. With each bite, you’ll be greeted with the cozy taste of cinnamon and the rich sweetness of pumpkin. This recipe isn’t just about creating delicious muffins; it’s about crafting a memory that embodies the essence of autumn. Subscribe to our newsletter to receive this and more delightful recipes straight to your inbox!
Why You’ll Love This Recipe
These muffins are a celebration of fall’s finest ingredients, beautifully blended to create a treat that’s both simple and satisfying. They bring a perfect balance of spices and sweetness, easily making them a family favorite. Plus, the recipe is straightforward and beginner-friendly, allowing even novice bakers to achieve incredible results.
Ingredients
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1/4 cup unsalted butter, melted
– 1/4 cup vegetable oil
– 1/2 cup granulated sugar
– 1/4 cup brown sugar, packed
– 1 cup pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup milk
For the Cinnamon Sugar Topping:
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
Necessary Tools
– 12-cup muffin tin
– Paper liners
– Mixing bowls (medium and large)
– Whisk
– Measuring cups and spoons
– Spoon or spatula for mixing
– Wire rack for cooling
Ingredient Swaps and Additions
Feel free to experiment with this recipe! You can substitute the vegetable oil with apple sauce for a healthier twist and replace the brown sugar with honey for a more natural sweetness. For a bit of crunch, consider adding chopped nuts or chocolate chips.
Step-by-Step Instructions
1. Preheat the oven to 350°F (175°C) and line your muffin tin with paper liners.
2. In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a larger bowl, blend the melted butter, vegetable oil, granulated sugar, and brown sugar until smooth. Stir in the pumpkin puree, eggs, vanilla extract, and milk.
4. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing.
5. Divide the batter evenly between the muffin cups.
6. For the topping, mix the sugar and cinnamon in a small bowl and sprinkle generously over each muffin.
7. Bake for 18-20 minutes or until a toothpick comes out clean. Let muffins cool briefly in the pan before moving to a wire rack.
Serving Suggestions
These muffins are perfect on their own, but pairing them with a hot cup of apple cider or a latte elevates the experience. Consider serving them as part of a seasonal brunch or as a sweet snack during a cozy afternoon.
Pro Tips for Success
Ensure your pumpkin puree is not overly watery to prevent soggy muffins. Also, make sure all wet ingredients are at room temperature to ensure a smooth batter.
Storing and Reheating
Store any leftover muffins in an airtight container at room temperature for up to three days. To enjoy warm, reheat them in the microwave for about 15-20 seconds.
FAQ Section
– Can I freeze these muffins? Yes, you can freeze them for up to two months. Simply thaw at room temperature or reheat in the microwave.
– Can I use pumpkin pie filling? It’s best to use pure pumpkin puree, as pumpkin pie filling contains extra spices and sugars that may alter the recipe.
Conclusion
Get ready to share these Cinnamon Sugar Pumpkin Muffins with friends and family, or keep them all to yourself for a well-deserved treat. They’re a simple yet delightful way to embrace the fall season. If you try this recipe, please leave a review, share your photos, or tag us on Pinterest or Instagram!
Nutritional Information
Approximately 200 calories per muffin, with 10g of fat, 25g of carbohydrates, and 3g of protein. Enjoy these as a balanced part of your fall culinary adventures!
