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Pumpkin Cinnamon Muffins

Pumpkin Cinnamon Muffins for a Cozy Fall Treat

Enjoy these delicious Pumpkin Cinnamon Muffins that embody the warm essence of fall, perfect for any baking enthusiast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Consider using whole wheat flour for added nutrition.
  • 1 cup Pumpkin Puree Make sure it's pure pumpkin, not pumpkin pie filling.
  • ¾ cup Sugar Brown sugar gives a deeper taste while white sugar creates a lighter texture.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Baking Soda Works in tandem with the baking powder for a fluffy texture.
  • ½ teaspoon Salt A pinch goes a long way.
  • 2 teaspoons Cinnamon Feel free to add nutmeg or ginger for extra flavor!
  • 2 large Eggs Use flax eggs for a vegan version.
  • ½ cup Vegetable Oil Melted butter can be used for a richer taste.
  • 1 teaspoon Vanilla Extract Opt for pure extract for the best quality.
Optional Topping
  • Cinnamon Sugar Mixture Combine sugar and cinnamon for a sweet crunch.
  • Chopped Nuts Walnuts or pecans work beautifully with these muffins.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions for Pumpkin Cinnamon Muffins
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of ground cinnamon.
  3. In another bowl, blend 1 cup of pumpkin puree, ¾ cup of sugar, 2 large eggs, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract.
  4. Gradually pour the wet mixture into the bowl of dry ingredients, and gently fold them together using a spatula or wooden spoon.
  5. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  6. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 38mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2000IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Store leftover muffins in an airtight container for optimal freshness. Keep at room temperature for up to 3 days, in the fridge for 5 days, or freeze for up to 3 months.

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