Pumpkin Spice Muffins
Soft pumpkin spice muffins with buttery cinnamon sugar tops that taste like a fresh pumpkin donut. An easy one bowl fall recipe made with real pumpkin puree.
Servings: 12 muffins
Calories: 276kcal
Ingredients
Pumpkin Spice Muffins
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
Cinnamon Sugar Topping
- ¼ cup white sugar
- 1 teaspoon cinnamon
- ¼ cup unsalted butter , melted
Instructions
Pumpkin Muffins
- Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
- In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.1 1/2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a large bowl whisk together the oil, sugars, eggs, vanilla extract and pumpkin puree.1/2 cup vegetable oil, 1/2 cup white sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 cup canned pumpkin puree, 1/2 cup brown sugar
- Mix the flour mixture into the pumpkin mixture until no lumps remain.
- Spoon the batter into the lined muffin pan. You should end up with 12 muffins.
- Bake in the preheated oven for 17-22 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes.
Cinnamon Sugar Topping
- In a small bowl mix together the sugar and cinnamon.1/4 cup white sugar, 1 teaspoon cinnamon
- Dip the top of each muffin (while still warm) into the melted butter and shake off any excess.1/4 cup unsalted butter
- Then dip in the bowl of cinnamon sugar.
Notes
Tips:
- I use pure pumpkin puree, not pumpkin pie filling, so the pumpkin and spices come through.
- Stir the batter only until the flour disappears, since overmixing is what makes muffins dense.
- Dip the tops while the muffins are still warm so the cinnamon sugar sticks.
- No pumpkin pie spice? Use 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.
Store covered at room temperature for up to 3 days, refrigerate for 5 to 6 days, or freeze wrapped for up to 2 months.
Nutrition
Calories: 276kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 111mg | Potassium: 121mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3342IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
