These muffins taste like a cross between a pumpkin muffin and a cinnamon sugar donut.
These muffins are sweet on top (where I brush them with butter and dip the tops in cinnamon sugar) and spicy, pumpkin-y, and moist.
It’s a delicious combination that’s just perfect for fall!
for the muffins
- 3 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoons ground ginger
- 3/4 cup butter (1 1/2 sticks)
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups pumpkin purée
for the topping
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/2 stick) unsalted butter, melted
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Preheat your oven to 350F.
In a large mixing bowl, add the flour, salt, baking soda, baking powder, and spices (cinnamon, nutmeg, and ginger). Mix and set aside.
In a second mixing bowl, add the butter (room temperature), brown sugar, eggs, and vanilla. Mix on high for 2 minutes. Stir in the pumpkin purée. Add the dry ingredients in two batches, mixing until just incorporated.
Line your pan with baking cups, and fill about 3/4 full. Bake for 20 minutes if you are using a cupcake pan, or 30 minutes for standard muffin size. Let the muffins cool for 10 minutes.
For the topping, mix the granulated sugar and cinnamon in one bowl. Melt 1/2 stick of butter in a second bowl. Brush the top of each muffin with butter, then dip it in the sugar mix.
- Category: Breakfast
- Method: Baking
- Cuisine: Dessert
- Serving Size: 1 muffin
- Calories: 267
- Sugar: 25g
- Sodium: 200
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 31g
Keywords: Thanksgiving dessert, muffin, cinnamon, pumpkin, breakfast