Description
Delicious and moist pumpkin muffins made with canned pumpkin puree, warm spices, and a cinnamon sugar topping. Perfect for fall breakfasts or snacks, these muffins combine sweet brown sugar and aromatic spices to create a comforting treat that’s easy to prepare.
Ingredients
Scale
Main Ingredients
- 1 ¼ cups brown sugar (265 grams)
- 1 cup canned pumpkin puree (not pumpkin pie filling) about 230 grams
- 1 cup low fat buttermilk
- ¼ cup canola oil (50 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour (293 grams) fluffed and levelled
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Cinnamon Sugar Topping
- 2 tablespoons melted unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and lightly grease 14 muffin cups to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together brown sugar, canned pumpkin puree, buttermilk, canola oil, eggs, and vanilla extract until smooth and combined.
- Add Dry Ingredients: Add all purpose flour, baking powder, ground cinnamon, baking soda, salt, nutmeg, ground cloves, and ground ginger to the wet mixture. Stir gently just until combined; avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Divide the batter evenly between the 14 prepared muffin cups.
- Bake Muffins: Bake in the preheated oven for 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare Cinnamon Sugar Topping: In a small bowl, mix together granulated sugar and ground cinnamon.
- Add Topping: Brush the tops of the muffins with melted unsalted butter, then dip them into the cinnamon sugar mixture for a sweet and crunchy finish.
Notes
- Use only pumpkin puree, not pumpkin pie filling, to avoid added sugars or spices that affect flavor and texture.
- Spoon and level the flour to measure accurately and prevent dry muffins caused by too much flour.
- Lightly grease muffin tins or use liners for easy muffin removal.
- Substitute the cinnamon sugar topping with cream cheese frosting or maple glaze for variation.
- To make pumpkin bread instead, bake the batter in a loaf pan for 65 minutes, checking doneness with a toothpick or skewer.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
