Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup milk
- 2 tablespoons melted butter
- 2 tablespoons cinnamon sugar
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Step 3: In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and milk.
- Step 4: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Fill each muffin cup about 2/3 full. Drizzle the melted butter over the tops of the muffins, then sprinkle generously with cinnamon sugar.
- Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days to maintain their soft texture.
- For a warm, gooey treat, microwave a muffin for 1520 seconds before serving.
- These muffins are delightful served with a dollop of cream cheese frosting or a sprinkle of powdered sugar for extra sweetness.
- Chef's Tip: Gently fold the wet and dry ingredients together; overmixing will result in tougher muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American