Cinnamon Sugar Pumpkin Muffins

35 mins
Serves 15
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Directions

  1. 1Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.
  2. 2Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.
  3. 3Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.
  4. 4Open a can of pumpkin puree.
  5. 5Open a can of pumpkin puree.
  6. 6Open a can of pumpkin puree.
  7. 7In a large bowl, whisk together the pumpkin puree, oil, milk, eggs, brown sugar and white sugar.
  8. 8In a large bowl, whisk together the pumpkin puree, oil, milk, eggs, brown sugar and white sugar.
  9. 9In a large bowl, whisk together the pumpkin puree, oil, milk, eggs, brown sugar and white sugar.
  10. 10Add flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.
  11. 11Add flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.
  12. 12Add flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.
  13. 13Fold together with a spatula until no dry patches remain.
  14. 14Fold together with a spatula until no dry patches remain.
  15. 15Fold together with a spatula until no dry patches remain.
  16. 16Scoop batter into muffin tin, filling wells about ⅔ full.
  17. 17Scoop batter into muffin tin, filling wells about ⅔ full.
  18. 18Scoop batter into muffin tin, filling wells about ⅔ full.
  19. 19Bake for 22-27 minutes. Allow to cool in the pan for about 5 minutes before removing to a cooling rack.
  20. 20Bake for 22-27 minutes. Allow to cool in the pan for about 5 minutes before removing to a cooling rack.
  21. 21Bake for 22-27 minutes. Allow to cool in the pan for about 5 minutes before removing to a cooling rack.
  22. 22In a small bowl, stir together cinnamon and sugar for the topping.
  23. 23In a small bowl, stir together cinnamon and sugar for the topping.
  24. 24In a small bowl, stir together cinnamon and sugar for the topping.
  25. 25Once muffins have cooled a bit, brush with a bit of melted butter and dip in the cinnamon sugar mixture.
  26. 26Once muffins have cooled a bit, brush with a bit of melted butter and dip in the cinnamon sugar mixture.
  27. 27Once muffins have cooled a bit, brush with a bit of melted butter and dip in the cinnamon sugar mixture.

Ingredients

  • 1 can pumpkin puree
  • 1 can pumpkin puree
  • 1 can pumpkin puree
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 0.25 cup milk of choice
  • 0.25 cup milk of choice
  • 0.25 cup milk of choice
  • 3 large eggs
  • 3 large eggs
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon cinnamon
  • 0.25 cup unsalted butter, melted
  • 0.25 cup unsalted butter, melted
  • 0.25 cup unsalted butter, melted
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons cinnamon
  • 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.