Directions
- 1Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.
- 2Open a can of pumpkin puree.
- 3In a large bowl, whisk together the pumpkin puree, oil, milk, eggs, brown sugar and white sugar.
- 4Add flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.
- 5Fold together with a spatula until no dry patches remain.
- 6Scoop batter into muffin tin, filling wells about ⅔ full.
- 7Bake for 22-27 minutes. Allow to cool in the pan for about 5 minutes before removing to a cooling rack.
- 8In a small bowl, stir together cinnamon and sugar for the topping.
- 9Once muffins have cooled a bit, brush with a bit of melted butter and dip in the cinnamon sugar mixture.
Ingredients
- 1 can pumpkin puree
- 0.5 cup vegetable oil
- 0.25 cup milk of choice
- 3 large eggs
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon cinnamon
- 0.25 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 2 teaspoons cinnamon
Equipment
can openerlarge bowlwhiskspatulamuffin tincupcake linerscooling racksmall bowlbasting brush
Tips
- These are best enjoyed right away and tend to turn a bit wet when stored at room temperature for more than a day.
- Store extras in the freezer and reheat in a 350F oven for 10-15 minutes.
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