Recipe: Pumpkin Muffins with Cinnamon + Sugar Topping

This pumpkin recipe is my favorite and I make them often throughout the fall and winter seasons. I will bring them to Thanksgiving dinner so my family can take them home and enjoy the next morning. I recommend eating them right out of the oven or warming them in the microwave and enjoying with a mug of coffee or tea. Last week I had one with vanilla ice cream and it was amazing. They are also great snacks for toddlers. I love the cinnamon and sugar topping. If you love pumpkin you will love these.

Pumpkin Muffins

1 dozen

1 1/2 cup flour (I usually use at least 1/2 cup whole wheat flour)

1 teaspoon baking powder

1 cup canned pumpkin (15 oz can)

1/3 cup vegetable oil (I use canola)

2 large eggs

1 teaspoon pumpkin pie spice

1 1/4 cup sugar (I usually only use 1 cup) + 1 tablespoon sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1) Pre-heat oven to 350 degrees (oven rack in middle)

2) Whisk flour and baking powder in a small bowl

3) Whisk pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cup sugar, baking soda, and salt in a large bowl until smooth. Then, whisk in flour mixture until just combined

4) Stir together cinnamon and 1 tablespoon sugar in a small bowl

5) Divide batter into cups (3/4 full)

6) Sprinkle tops with cinnamon and sugar mixture

7) Cook for 25-30 minutes (puffed and golden brown)

8) Let cool in pan for 5 minutes, then transfer to cooling rack

This is also a great recipe to involve your kids. Ellie loves helping me bake the muffins. I do the measuring and she does the pouring, mixing, and sprinkling.

Enjoy!