Pumpkin Muffins

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!

Course Bread and Baked Goods, Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Servings muffins

Calories 229cal

Author Ashley Fehr

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
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 to 350 degrees F and lightly grease 14 muffin cups.
In a large bowl, whisk together brown sugar, pumpkin puree, buttermilk, oil, and eggs.
Add flour, baking powder, cinnamon, baking soda, salt, nutmeg, cloves and ginger. Stir just until combined but don't overmix.
Divide batter between 14 muffin cups. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes in the pan and then remove to a wire rack to continue cooling.

Cinnamon Sugar Topping (optional)

In a small bowl stir together sugar and 1 teaspoon cinnamon.
Brush tops of muffins with melted butter and dip into cinnamon sugar mixture.

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