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Pumpkin Muffins

Fluffy and moist pumpkin muffins with a delicious cinnamon sugar topping, perfect for fall.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1.5 tsp ground nutmeg
  • 1 tsp ground ginger
  • 0.5 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.25 cup milk
  • 1.5 cups canned pumpkin puree
  • 2 large eggs
  • 2 tsp vanilla extract
Cinnamon Sugar Topping
  • 0.25 cup sugar
  • 4 tsp ground cinnamon
  • 3 tbsp unsalted butter melted

Method
 

Preparation Steps
  1. Preheat oven to 350°F (176°C) and prepare a muffin pan with liners.
  2. In a medium-sized bowl, combine the flour, baking powder, baking soda, spices, and salt. Set aside.
  3. In a large mixing bowl, combine the melted butter and sugars. Whisk to combine.
  4. Add the milk and whisk together to combine.
  5. Add the pumpkin puree, eggs, and vanilla extract and whisk together until well combined.
  6. Add the dry ingredients to the wet ingredients and whisk together just until combined. Do not overmix.
  7. Fill the muffin liners about 3/4 full.
  8. Bake in preheated oven for 18-24 minutes. The time can vary depending on your oven and how full your muffins are.
  9. Remove muffins from the oven and allow to cool.
  10. To coat the muffins with cinnamon and sugar, combine the sugar and ground cinnamon in a small bowl.
  11. Brush the tops of the muffins with the melted butter, then turn the muffin upside down and dip into the cinnamon sugar to coat.
  12. Store muffins in an airtight container at room temperature. Muffins are best eaten within 2-3 days.

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.