Description
Delicious and moist pumpkin muffins made with canned pumpkin puree, warm spices, and a cinnamon sugar topping, perfect for a cozy autumn treat or breakfast.
Ingredients
Scale
Muffin Batter
- 1 1/4 cups brown sugar (265 grams)
- 1 cup canned pumpkin puree (not pumpkin pie filling) about 230 grams
- 1 cup low fat buttermilk
- 1/4 cup canola oil (50 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour (293 grams) fluffed and levelled
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Cinnamon Sugar Topping
- 2 tablespoons melted unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F and lightly grease 14 muffin cups to ensure easy muffin removal after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, canned pumpkin puree, low fat buttermilk, canola oil, eggs, and vanilla extract until fully combined.
- Add Dry Ingredients: Add the all purpose flour, baking powder, ground cinnamon, baking soda, salt, nutmeg, ground cloves, and ground ginger to the wet mixture. Stir gently just until combined, being careful not to overmix to keep muffins tender.
- Fill Muffin Cups: Divide the batter evenly between the 14 prepared muffin cups.
- Bake Muffins: Bake in the preheated oven for 22 minutes until a toothpick inserted in the center comes out clean and muffins are set.
- Cool Muffins: Allow the muffins to cool in the pan for 10 minutes before removing them to a wire rack to cool completely.
- Prepare Cinnamon Sugar Topping: In a small bowl, combine the granulated sugar and ground cinnamon.
- Apply Topping: Brush the tops of the slightly cooled muffins with melted unsalted butter and then dip or sprinkle them with the cinnamon sugar mixture for a sweet, crunchy topping. This step is optional but recommended for extra flavor.
Notes
- Use pumpkin puree, not pumpkin pie filling, since puree contains no added sugar or spices.
- Spoon and level flour into your measuring cup to avoid dense, dry muffins.
- Lightly grease muffin tin or use liners for easy removal.
- The cinnamon sugar topping can be swapped with cream cheese frosting or maple glaze for variety.
- To make pumpkin bread instead, bake the batter in a loaf pan for 50-65 minutes and test doneness with a toothpick.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
