Cinnamon Sugar Pumpkin Muffins

$- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon nutmeg - ¼ teaspoon ground ginger For the dry ingredients, I start with all-purpose flour. It gives the muffins their structure. Baking powder and baking soda help the muffins rise. Salt brings out the flavors. The spices add warmth and depth. I use cinnamon, nutmeg, and ginger. Together, they create a cozy fall scent. - 1 cup canned pumpkin puree - ½ cup granulated sugar - ½ cup brown sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Next, I focus on the wet ingredients. Canned pumpkin puree is key for moisture and flavor. I mix it with granulated and brown sugar for sweetness. Vegetable oil keeps the muffins tender. Eggs add richness and help bind everything. I finish with vanilla extract for a hint of warmth. - ¼ cup granulated sugar (for topping) - 1 tablespoon ground cinnamon (for topping) For the topping, I combine granulated sugar with ground cinnamon. This mix adds a sweet and spicy crunch to the muffins. It also makes them look beautiful when they come out of the oven. 1. First, preheat your oven to 350°F (175°C). This helps the muffins bake evenly. 2. Next, line a muffin tin with cupcake liners or grease it well to prevent sticking. 3. In a medium bowl, whisk together these dry ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon nutmeg - ¼ teaspoon ground ginger Set this bowl aside for later. 1. In a large mixing bowl, combine the wet ingredients: - ½ cup granulated sugar - ½ cup brown sugar - 1 cup canned pumpkin puree - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Mix these together until smooth. 2. Now, gradually add the dry ingredients to the wet mix. Stir gently until just combined. Be careful not to overmix. Overmixing makes muffins dense and tough. 1. Fill each muffin cup about 2/3 full with the batter. This allows room for rising. 2. In a small bowl, mix together: - ¼ cup granulated sugar - 1 tablespoon ground cinnamon Sprinkle this topping generously over each muffin. 3. Bake in your preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into a muffin. If it comes out clean, they are ready. 4. Once baked, remove the muffins from the oven. Let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. To make the best muffins, avoid overmixing your batter. When you mix too much, your muffins can become tough. Stir the wet and dry ingredients until just combined. This keeps air in the batter and makes your muffins light and fluffy. Make sure your oven is at the right temperature. Preheat it to 350°F (175°C) for even baking. An oven that’s too hot can burn the tops while the inside stays raw. An oven that’s too cool can lead to dense muffins. Arrange your muffins on a rustic wooden board for a cozy look. You can dust them with extra cinnamon sugar for a nice touch. Serve them with whipped cream or cream cheese frosting. This makes for a delightful pairing that complements the pumpkin flavor. One common mistake is filling the muffin cups too full. Aim for about 2/3 full to allow room for rising. Another pitfall is not checking your oven temperature. Use an oven thermometer to ensure accuracy. Lastly, always check for doneness with a toothpick. If it comes out clean, your muffins are ready. {{image_2}} To make gluten-free pumpkin muffins, swap all-purpose flour for a gluten-free blend. Look for a mix that has xanthan gum, as this helps with texture. You might need to adjust the liquid in the recipe. If the batter seems too thick, add a bit more pumpkin puree or oil. For a vegan version, replace the two large eggs with flax eggs. To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Instead of vegetable oil, use melted coconut oil or applesauce for moisture. You can also use almond or soy milk in place of dairy. You can customize your muffins by adding a half cup of chopped nuts or chocolate chips to the batter. Walnuts or pecans add a nice crunch. For extra flavor, try adding a dash of allspice or a splash of almond extract. These simple tweaks bring a new twist to your pumpkin muffins! To keep your muffins fresh at room temperature, place them in an airtight container. This helps lock in moisture. You can store them for up to three days. If you want, wrap each muffin in plastic wrap for extra protection. Avoid placing them in the fridge as it can dry them out. For long-term storage, freezing is your best option. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap and place them in a freezer bag. Remove as much air as you can. This keeps them fresh for up to three months. When you want one, just take it out and let it thaw at room temperature. To reheat your muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them with foil. Heat for about 10 minutes. This method keeps the muffins moist and warm. You can also microwave them for 15-20 seconds if you need a quick fix. Just be careful not to overheat, or they will get dry. To store your pumpkin muffins, keep them in an airtight container. This helps maintain their moisture and freshness. If you plan to eat them within a few days, store them at room temperature. For longer storage, place them in the fridge. Pumpkin muffins last about a week in the fridge. Just make sure they are cool before sealing them up. Yes, you can use fresh pumpkin! To prepare fresh pumpkin, cut it into small pieces. Boil or steam the pieces until they are soft, about 15-20 minutes. Let them cool, then blend or mash the pumpkin until smooth. Measure out one cup for this recipe. Fresh pumpkin adds a vibrant taste, making your muffins even more special. To check if your muffins are done, insert a toothpick into the center of one. If it comes out clean or with just a few crumbs, your muffins are ready. They should also look golden brown on top. If they are still wet, bake for a few more minutes. Trust your senses; the smell will tell you too! Yes, you can use other sweeteners. Honey or maple syrup can replace granulated sugar. If you use liquid sweeteners, cut back on the liquid in the recipe slightly. Coconut sugar is another option for a richer flavor. Just keep in mind that each sweetener might change the texture a bit. Experiment and find what you like best! You now have a complete guide to making delicious pumpkin muffins. We covered the essential ingredients, step-by-step instructions, and key tips to achieve perfect muffins. Remember to avoid overmixing and check your oven's temperature. You can explore fun variations like gluten-free or vegan options. Store extras at room temperature or freeze them for later enjoyment. With these tips, baking will be fun. Enjoy your muffins fresh, paired with your favorite drinks! Keep experimenting to find your perfect blend. Happy baking!$

Indulge in the warm, cozy flavors of fall with delicious Cinnamon Sugar Pumpkin Muffins! This easy recipe combines the perfect blend of spices and pumpkin puree for moist, fluffy muffins that are sure to be a hit. In just 40 minutes, you can bake a dozen muffins topped with a sweet cinnamon sugar crust. Click through to discover the full recipe and tips on how to serve these delightful treats that will brighten your autumn days!

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Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon nutmeg

¼ teaspoon ground ginger

½ cup granulated sugar

½ cup brown sugar

1 cup canned pumpkin puree

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

¼ cup granulated sugar (for topping)

1 tablespoon ground cinnamon (for topping)

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners or grease it generously.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until thoroughly mixed and smooth.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as it can lead to denser muffins.

In a small bowl, mix together the remaining granulated sugar and ground cinnamon for the topping.

Divide the muffin batter evenly among the prepared muffin tin, filling each cup about 2/3 full.

Sprinkle the cinnamon sugar mixture generously over the top of each muffin.

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove from the oven and let them cool in the tin for about 5 minutes before transferring muffins to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

- Presentation Tips: Arrange the muffins on a rustic wooden board, dust with a little extra cinnamon sugar for visual appeal, and serve them with a side of whipped cream or cream cheese frosting for dipping!