Ingredients
Equipment
Method
Baking Instructions
- Preheat oven to 350°F (175°C) and prepare a muffin tin with liners or nonstick spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine pumpkin puree, brown sugar, granulated sugar, eggs, oil, vanilla, and milk until smooth.
- Add the wet mixture into the dry ingredients and stir just until combined—do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- While muffins bake, melt butter and mix cinnamon and sugar for the topping in a separate bowl.
- Let muffins cool slightly, then dip the tops in melted butter and roll in cinnamon sugar.
- Enjoy warm or let them cool completely on a wire rack.
Nutrition
Notes
Feel free to customize the recipe by adding nuts or different toppings. This recipe can be easily doubled for larger gatherings.
