Pumpkin Muffins

Pumpkin Muffins
Pumpkin Muffins – Packed with pumpkin and topped with cinnamon-sugar, these Pumpkin Muffins are soft, fluffy, moist, and absolutely delicious! The best I’ve ever made.
Pumpkin Muffins
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course: Breakfast
Cuisine: American
Servings: 10
Calories: 254 kcal
Author: Katerina | Diethood

For the Muffins
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup canned 100% pumpkin puree
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon pumpkin-pie spice
  • 1 1/4 cups sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Topping:
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
Get IngredientsPowered by Chicory
  1. Preheat oven to 350.
  2. Line a Texas-sized (LARGE) 6-cup muffin tin with 6 paper liners and spray each liner with a nonstick spray. OR you can use a standard 12-cup muffin tin, but you’ll get about 10 muffins.
  3. In a medium-sized bowl sift together the flour and the baking powder. Set aside.
  4. In a large bowl whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Whisk until smooth.
  5. Whisk in the flour mixture until combined. Do not over-mix.
  6. In a small bowl mix together the sugar and cinnamon.
  7. Divide the batter evenly among the prepared muffin cups, sprinkling the cinnamon-sugar on top of each muffin.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool for 5 minutes before turning them out onto a cooling rack.
Recipe Notes
Heavily adapted from Smitten Kitchen
WW SmartPoints: 12 

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