Cinnamon-Sugar Pumpkin Muffins
I surprised my kids today by making them these muffins for their after school snack. I found this recipe on The Kitchen Paper and it looked amazing. I adapted the recipe just a bit by adding some whole wheat flour as well as some vanilla, and a little less sugar to the batter. The muffins smelled fantastic while they baked and my house smelled wonderful all afternoon long. Needless to say, my kids were thrilled with these delicious muffins and thought I was pretty cool for making them. If only they thought I was cool when I tell them it’s time for homework.
Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.
Combine the pumpkin and melted butter, then mix the eggs in one at a time. Mix well. Add the vanilla sugar, pumpkin pie spice then mix well.
Combine the flours with the baking powder, baking soda, and salt; mix well. Add the flour mixture to the pumpkin mixture until combined. Pour evenly into the prepared muffin tin.
Mix the sugar with the cinnamon together until well combined. Sprinkle over the tops of the unbaked muffins.
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Cinnamon-Sugar Pumpkin Muffins
Yield: 12
Total Time: 25-30 minutes
Ingredients:
Muffins:
1 1/2 cup canned pumpkin
1/2 cup butter, melted
3 large eggs
1 tsp vanilla
1 1/4 cup sugar
2 tsp pumpkin-pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups flour
1/2 cup whole wheat flour
Cinnamon & Sugar:
2 tbsp sugar
2 tsp cinnamon
Directions:
Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.
Combine the pumpkin and melted butter, then mix the eggs in one at a time. Mix well. Add the vanilla sugar, pumpkin pie spice and mix well.
Combine the flours with the baking powder, baking soda, and salt; mix well. Add the flour mixture to the pumpkin mixture until combined. Pour evenly into the prepared muffin tin.
Mix the sugar with the cinnamon together until well combined. Sprinkle over the tops of the unbaked muffins.
Place into the oven and bake for 25-30 minutes, or until cooked through.
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Kitchen Paper
