Recipe Inspiration
These Pumpkin Muffins are perfect for fall! They're moist, light, fluffy, perfectly sweet, packed with pumpkin puree and pumpkin pie spices, and topped with a crunchy and sweet cinnamon sugar topping!
– 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 – 2 ¼ cups all purpose flour (293 grams) fluffed and leveled – 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
– Preheat oven to 350 degrees F and lightly grease 14 muffin cups. – In a large bowl, whisk together brown sugar, pumpkin puree, buttermilk, oil, and eggs.
– Whisk spices and leaveners into wet ingredients.
– Add flour.
– Stir till combined. Divide batter between 14 muffin cups. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool. Brush tops with butter and dip in sugar/cinnamon mixture.