Cinnamon Sugar Pumpkin Muffins
These delicious cinnamon sugar pumpkin muffins have a subtle, light pumpkin flavor and are the perfect way to use your homemade (or store-bought) pumpkin puree.
Servings 14 muffins
Calories 237kcal
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 cup pumpkin puree
- 3/4 cup sour cream
- 1/4 cup milk
- 1/4 cup oil I usually use olive oil.
- 1 teaspoon vanilla
- 3 eggs
Sugar Topping
- 3 teaspoons sugar
- 1 1/2 teaspoons brown sugar
Instructions
- Preheat oven to 350 degrees.
- Grease a muffin tin or line with cupcake liners.
- Combine flour, baking soda, baking powder, salt, sugar, and cinnamon in a large bowl.
- Mix pumpkin puree, sour cream, milk, oil, vanilla, and eggs in a separate large bowl.
- Add dry ingredients to wet ingredients and mix until just combined.
- Spoon batter into muffin tin, adding equal amounts to each muffin well.
- For sugar topping, combine sugar and brown sugar in a small bowl.
- Sprinkle brown sugar mixture evenly over muffin batter.
- Bake in a 350 degree oven for 18-23 minutes.
Notes
- Don’t over mix muffin batter. For the most tender and fluffy muffins, mix your batter until just combined.
- If you own one, I find the texture of these muffins to be even better when baked in a stone muffin pan. It will take closer to 23 minutes for the muffins to be done baking if using a stone pan.
- If you choose, you can omit the baking soda, baking powder, and salt in this recipe and use self-rising flour in place of all-purpose flour.
- Variations-If you love the flavor of pumpkin pie spice, feel free to add 1-2 teaspoons to the muffin batter.