Ah, fall baking—it’s like a warm hug on a cool day! I can’t help but feel giddy when the leaves start to change, and the aroma of cinnamon wafts through my kitchen. These cinnamon sugar pumpkin muffins are my go-to treat to embrace the season. They’re soft, fluffy, and packed with that cozy pumpkin flavor, all topped with a sweet cinnamon sugar crunch that makes each bite irresistible. I remember the first time I baked these for a gathering; they disappeared faster than I could say “pumpkin spice!” Trust me, once you take a bite, you’ll understand why they’ve become a cherished recipe in my home.
Ingredients for Cinnamon Sugar Pumpkin Muffins
Let’s gather everything we need for these delightful muffins! You’ll want to have:
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon cloves
- 1/4 cup sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Make sure to have everything measured out before you start for a smoother baking experience. It really helps to keep things organized, trust me!
How to Prepare Cinnamon Sugar Pumpkin Muffins
Alright, let’s get those ovens preheated and dive into the fun of baking these delicious muffins! First things first, preheat your oven to 350°F (175°C). This ensures your muffins bake evenly and perfectly. While that’s warming up, grab a large mixing bowl and combine the pumpkin puree, sugar, brown sugar, and vegetable oil. Make sure to mix it well; I like to use a whisk to get everything nice and smooth. The precise measurements here are key to achieving that fluffy texture we all love!
Prepping the Oven and Mixing Ingredients
Once your wet ingredients are all mixed up, it’s time to tackle the dry ones. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, salt, and cloves. This step is so important! Mixing these dry ingredients beforehand helps to evenly distribute the leavening agents, so you get those perfect, light muffins. Trust me, you don’t want to skip this!
Combining Dry Ingredients
Now, here’s where the magic happens! Gradually add your dry mixture to the wet ingredients. I like to do this in thirds, gently folding it in. This is crucial—overmixing can lead to dense muffins, and nobody wants that! Just stir until you see no more flour streaks. It’s okay if there are a few lumps; they’ll bake out.
Bringing it All Together
Next, it’s time to fill your muffin cups! I usually use a scoop for this, which makes it super easy and creates even-sized muffins. You want to fill each cup about two-thirds full to allow for rising. For that sweet cinnamon sugar topping, mix together the 1/4 cup of sugar and 1 teaspoon of cinnamon in a small bowl, then sprinkle it over each muffin. You can be generous here; it adds a delightful crunch!
Baking and Cooling
Now, pop those muffins in the preheated oven and bake for about 20-25 minutes. Keep an eye on them; I always start checking around the 20-minute mark. You can do the toothpick test—insert one in the center, and if it comes out clean, they’re done! Once baked, let them cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them set perfectly! Now, the hardest part—waiting for them to cool before you dive in! But trust me, they’ll be worth it!
FAQ About Cinnamon Sugar Pumpkin Muffins
Got questions? No worries, I’ve got answers! One common query is about storage. You can keep these muffins in an airtight container at room temperature for about 3 days. If you want to keep them longer, they freeze beautifully! Just wrap them individually in plastic wrap and pop them in a freezer bag. They’ll stay fresh for up to 2 months. When you’re ready to enjoy, let them thaw overnight in the fridge.
Now, if you’re wondering about ingredient substitutions, I’ve got you covered! You can swap out the vegetable oil for melted coconut oil or even applesauce for a lighter option. And if you don’t have all the spices on hand, feel free to adjust them based on what you’ve got. A little extra cinnamon is always a good idea! Just be sure to keep an eye on your mixing—overmixing can make the muffins tough, so stir gently and leave a few lumps.
Lastly, if you want to spice things up, consider adding chocolate chips or nuts for some extra texture. These muffins are versatile, and I love experimenting with different mix-ins! Enjoy your baking adventure!
Why You’ll Love This Recipe
- Quick prep time—whip these up in just 15 minutes!
- Delightful fall flavors that capture the essence of the season.
- Easy to make, even for beginner bakers.
- Perfect for sharing at gatherings or cozy get-togethers.
- Freezer-friendly—stock up for those unexpected cravings!
- Soft, fluffy texture with a sweet cinnamon sugar topping—what’s not to love?
Tips for Success with Cinnamon Sugar Pumpkin Muffins
To make sure your cinnamon sugar pumpkin muffins turn out perfectly every time, here are a few tips I swear by! First, always measure your ingredients accurately—too much flour can lead to dry muffins. I like to spoon the flour into the measuring cup instead of scooping it directly to avoid packing it down.
Another important note: don’t overmix the batter! It’s okay if there are a few lumps; they’ll bake out, and you’ll end up with those lovely, fluffy muffins we all love. Also, letting your muffins cool in the pan for a few minutes before transferring them to a wire rack helps them set properly and prevents sticking.
Lastly, experiment with spices! I sometimes add a pinch more cinnamon or even a touch of ginger for a little extra warmth. Trust me, these small tweaks can elevate your muffins to a whole new level! Happy baking!
Nutritional Information Disclaimer
Please note that the nutritional information provided for these cinnamon sugar pumpkin muffins is an estimate and can vary based on the specific ingredients and brands you use. Factors like the type of pumpkin puree or the sugar brand can affect the final numbers. For the most accurate information, consider calculating based on your exact ingredients. Enjoy your muffins guilt-free!
Storage & Reheating Instructions
To keep your cinnamon sugar pumpkin muffins fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to enjoy them later, these muffins freeze wonderfully! Just wrap each one in plastic wrap and place them in a freezer bag. They’ll stay tasty for up to 2 months. When you’re ready to indulge, simply let them thaw overnight in the fridge. For a warm, cozy treat, pop them in the microwave for about 10-15 seconds, and they’ll be just like fresh out of the oven. Yum!
Serving Suggestions for Cinnamon Sugar Pumpkin Muffins
These cinnamon sugar pumpkin muffins are perfect for any time of day! I love enjoying them with a steaming cup of coffee or a cozy chai latte in the morning. They also make a delightful afternoon snack paired with a warm cup of tea—there’s just something so comforting about it!
If you’re feeling a bit more indulgent, try serving them as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream on top. You can even drizzle a little caramel sauce for that extra touch of sweetness. Trust me, these muffins are versatile and will shine no matter how you choose to enjoy them!
Imprimer
Cinnamon Sugar Pumpkin Muffins That Will Warm Your Heart
- Temps Total: 40 minutes
- Rendement: 12 muffins 1x
- Alimentation: Végétarien
Description
Delicious cinnamon sugar pumpkin muffins perfect for fall.
Ingrédients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon cloves
- 1/4 cup sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, sugar, brown sugar, and vegetable oil.
- Add eggs to the mixture and stir well.
- In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, salt, and cloves.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Fill muffin cups with batter.
- Mix sugar and cinnamon for topping and sprinkle on the muffins.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- These muffins freeze well.
- Adjust spices to your preference.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Baking
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 muffin
- Calories: 180
- Sucre: 10g
- De Sodium: 150mg
- La graisse: 7g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 28g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 30mg
Mots-clés: cinnamon sugar pumpkin muffins
