The leaves are falling and the air as crisp. Yep! It’s time to bake pumpkin stuff! Here is my favorite fall muffin recipe. It’s super easy and delicious. In fact, make two batches. Trust me.
Cinnamon Sugar Pumpkin Muffins
1 1/4 sticks (10 tbs) unsalted butter, room temperature
3 cups flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp coarse salt
1 tsp pumpkin pie spice
1/3 cup milk (or buttermilk)
1 1/4 cups pumpkin puree (15 oz can)
3/4 cup brown sugar
3/4 cup sugar
2 1/2 tsp cinnamon
1/4 cup (1/2 stick) melted butter
Preheat oven to 350 degrees. Grease muffin pan with butter and then sprinkle with flour. Don’t skip this step – it helps the muffins slide out without sticking since you’re not using paper muffin cups!
Whisk together flour, baking powder, baking soda, salt, spice.
In a separate bowl, whisk together pumpkin and milk.
In a mixing bowl, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time. With mixer on low, add flour mixture in slowly, alternating with pumpkin mix. Beat to combine.
Spoon 1/3 cup batter into each muffin tin and bake for about 30 minutes or until a toothpick comes out clean. Let muffins cool about ten minutes in pan. Take out of muffin tin.
Mix together the sugar and cinnamon for the coating. Brush each muffin with butter then immediately toss in sugar coating. Let cool completely.