These pumpkin muffins are supremely soft and moist. They are packed with pumpkin spice flavor and finish with a sprinkle of cinnamon sugar for crunch.
- 1&3/4 cups (220g) all-purpose flour
- 1 tsp (5g) baking soda
- 2 tsp (4g) pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg)
- 1/2 tsp (2.5g) salt
- 1/2 cup (125ml) melted unsalted butter
- 1 cup (200g) granulated sugar
- 1&1/2 cups (367g) pure pumpkin puree
- 2 large eggs
- 1/4 cup (60g) regular or Greek yogurt (plain or vanilla)
- 1 tsp vanilla
Cinnamon sugar topping
- 1 tbsp (12g) granulated sugar
- 1/2 tsp (1g) cinnamon
- Preheat oven to 425F and line a 12 cup muffin pan with paper liners.
- In a large bowl, toss together the flour, baking soda, pumpkin spice and salt. Set aside.
- In a medium bowl, stir the butter and sugar together. Then add the pumpkin puree, eggs, yogurt and vanilla. Whisk until smooth.
- Add the wet to the dry ingredients. Stir until just combined. Divide batter into the 12 muffins cups.
- Mix the sugar and cinnamon together and sprinkle over the top. Bake for 5 minutes at 425F, then reduce the temp to 350F and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.
How to store:
You can store these pumpkin muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Because these muffins are quite moist, it’s best to reheat them in the oven after the first day. Warm up the muffins in a 350F preheated oven for 5-10 minutes until crisp on top.
How to freeze:
Once completely cooled, place the muffins in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge. Then reheat in the oven at 350F for 5-10 minutes to freshen up the muffin.
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Keywords: pumpkin muffin recipe, pumpkin spice muffins, cinnamon sugar pumpkin muffins