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
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Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
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In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
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In a large bowl whisk together the oil, sugars, eggs, vanilla extract and pumpkin puree.
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Mix the flour mixture into the pumpkin mixture until no lumps remain.
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Spoon the batter into the lined muffin pan. You should end up with 12 muffins.
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Bake in the preheated oven for 17-22 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes.
Cinnamon Sugar Topping
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In a small bowl mix together the sugar and cinnamon.
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Dip the top of each muffin (while still warm) into the melted butter and shake off any excess.
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Then dip in the bowl of cinnamon sugar.
Jenn’s Notes
*If you don’t have pumpkin pie spice use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon ground nutmeg & 1/4 teaspoon ground cloves.
Nutrition Info
Calories: 273kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 110mg | Potassium: 116mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3340IU | Vitamin C: 0.9mg | Calcium: 39mg | Iron: 1.3mg