Description
These easy homemade pumpkin muffins are fluffy and moist, made with real pumpkin, cozy fall spices, and finished with a buttery cinnamon sugar topping. They’re the perfect fall breakfast or snack!
Ingredients
Scale
Pumpkin Muffins
- 2 cups (260g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted Challenge butter, melted
- 1 cup (207g) granulated sugar
- 1/2 cup (112g) packed brown sugar
- 1/4 cup milk
- 1 1/2 cups (350g) canned pumpkin puree
- 2 large eggs
- 2 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup (52g) sugar
- 4 tsp ground cinnamon
- 3 tbsp (42g) unsalted Challenge butter, melted
Instructions
- Preheat oven to 350°F (176°C) and prepare a muffin pan with liners.
- In a medium sized bowl, combine the flour, baking powder, baking soda, spices and salt. Set aside.
- In a large mixing bowl, combine the melted Challenge butter and sugars. Whisk to combine.
- Add the milk and whisk together to combine.
- Add the pumpkin puree, eggs and vanilla extract and whisk together until well combined.
- Add the dry ingredients to the wet ingredients and whisk together just until combined. Do not over mix.
- Fill the muffins liners about 3/4 full.
- Bake in preheated oven for 18-24 minutes. The time can vary depending on your oven and how full your muffins are.
- Remove muffins from the oven and allow to cool.
- To coat the muffins with cinnamon and sugar, combine the sugar and ground cinnamon in a small bowl.
- Brush the tops of the muffins with the melted butter, then turn the muffin upside down and dip into the cinnamon sugar to coat.
- Store muffins in an airtight container at room temperature. Muffins are best eaten within 2-3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 269
- Sugar: 26 g
- Sodium: 146.2 mg
- Fat: 10.1 g
- Carbohydrates: 42.6 g
- Protein: 3.4 g
- Cholesterol: 50.6 mg
