I don’t think I could be I could be more ready for fall this year! I love summer but this year was a bit crazy….we remodeled our house and moved in with my parents; we are so thankful they took us in 🙂 I missed our house and especially my kitchen! We are back in, still working on part of it, but our kitchen it is full gear and ready to bake.
I can’t wait for fall weather, holiday gatherings and all that comes this time of year. Pumpkin is overdone in so many ways, but when my kids are asking for pumpkin muffins at Starbucks I figured that was a hint to get baking.
This is a great recipe, can be made in one bowl and is sooo good! Enjoy
Cinnamon Sugar Pumpkin Muffins
- Yield: 12 1x
Ingredients
Scale
- 1 15-ounce can Pumpkin Puree
- 1/2 cup Vegetable Oil
- 3 Eggs
- 1 Cup Granulated Sugar
- 1/2 Cup Brown Sugar
- 1 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 3/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 2 1/4 Cups All Purpose Flour
Topping
- 1 Tbsp Granulated Sugar
- 1 tsp Ground Cinnamon
Instructions
- Preheat oven to 350 degrees F
- In a large bowl, whisk together pumpkin puree, oil, eggs and sugar until smooth
- Add baking powder, baking soda, salt, cinnamon, ginger, nutmeg and flour to batter and whisk until combined
- Scoop batter into lined muffin pan filling each one 3/4 full
- In a small bowl combine cinnamon and sugar together
- Sprinkle cinnamon sugar mixture over each muffin
- Bake for 20-25 minutes
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