Cinnamon Sugar Pumpkin Muffins
These muffins are exceptionally moist, surprisingly light, and utterly irresistible. The crackly cinnamon sugar topping adds a delightful sweetness and a beautiful finish that’s perfect for Halloween gatherings or cozy autumn mornings.
Equipment
- Mixing bowls
- Whisk
- Muffin Pan
- Muffin Liners
- Ice Cream Scoop or Spoon
- Small bowl
- Cooling rack
- Measuring cups and spoons
- Oven
- Spatula
Ingredients
For the Muffins:
- 2 3/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 2 cups sugar
- 2/3 cup brown sugar
- 3 eggs
- 1 15 oz can pumpkin (100% pure pumpkin, not pie filling)
- 3/4 cup coconut oil or substitute with vegetable oil or applesauce
- 1/4 cup milk or Almond Breeze Original Almondmilk
- 1 tsp vanilla extract
For the Cinnamon Sugar Topping:
- 2/3 cup sugar
- 2/3 cup chopped pecans
- 1 tsp ground cinnamon or pumpkin pie spice
Instructions
- Prepare the Oven and Muffin Pans: Preheat your oven to 350°F (175°C). Line two muffin pans with 24 Halloween-themed muffin liners for a festive touch.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, 1 teaspoon of cinnamon, and baking soda. Set aside.
- Mix Wet Ingredients: In a large bowl, combine the sugar, brown sugar, eggs, pumpkin, coconut oil, almondmilk (or regular milk), and vanilla extract. Whisk until well combined.
- Combine Mixtures: Slowly fold the dry ingredients into the wet ingredients, mixing just until combined.
- Fill Muffin Liners: Use an ice cream scoop or spoon to fill the muffin liners about three-quarters full with the batter.
- Add Cinnamon Sugar Topping: In a small bowl, stir together the sugar, chopped pecans, and cinnamon (or pumpkin pie spice). Sprinkle a teaspoon or more of the topping over each muffin.
- Bake: Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.