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I personally use and love these products in my kitchen. I only recommend what I trust!
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Every year, as the leaves begin to turn, I find myself craving those warm, comforting flavors of fall. Ya know, the ones that just make you wanna curl up with a good book and a hot drink. And what better way to indulge than with a batch of freshly baked pumpkin cinnamon muffins? There's something truly special about the combination of pumpkin spice and sweet cinnamon, creating a symphony of flavors that's both comforting and invigorating. It kinda feels like a warm hug from the inside out. This recipe is for you if you want to capture that fall feeling. It's surprisingly simple and yields the most delicious, moist muffins you could ever imagine. Get ready to transform your kitchen into a fall-scented paradise!
I remember one time, I tried a pumpkin muffin recipe from a magazine, and it turned out so dry. It was a total bummer. So, I made it my mission to develop a recipe that guaranteed a moist and tender crumb, every single time. After tons of tweaking and tasting (and maybe a few muffin mishaps along the way), I've finally nailed it. And I'm so excited to share it with you! These muffins are not only incredibly delicious but also incredibly easy to make. Whether you're a seasoned baker or just starting out, this recipe is foolproof. Trust me, you got this!
Required Equipments
- Mixing Bowls
- Whisk
- Muffin Tin
- Measuring Cups and Spoons
- Wire Rack
Pumpkin Cinnamon Muffins: Fall Baking Made Easy: Frequently Asked Questions
Pumpkin Cinnamon Muffins: Fall Baking Made Easy
Embrace autumn with these easy pumpkin cinnamon muffins! This recipe creates moist, flavorful muffins perfect for breakfast, snacks, or a cozy dessert, filling your kitchen with the delightful scent of fall.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grab a 12-cup muffin tin and either grease it well or line it with paper liners. I usually go for liners, less cleanup ya know?
- In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Make sure you get all the clumps out!
- In a separate bowl, whisk together 1 cup pumpkin puree (not pumpkin pie filling!), 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Really get it mixed up, you want a nice even mixture.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix! A few lumps are okay; overmixing leads to tough muffins.
- Fill each muffin cup about 2/3 full with batter. I find an ice cream scoop works perfectly for this, keeps everything neat and even.
- In a small bowl, mix together 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon. Sprinkle this mixture evenly over the tops of the muffins. This gives them that beautiful, sparkly crust.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them; ovens can vary!
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. If you can resist eating one right away, that is! (I usually can't!)
📝 Notes
- For extra flavor, add 1/2 cup of chopped walnuts or pecans to the batter.
- Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Muffins can be frozen for up to 2 months. Wrap them individually in plastic wrap before freezing.
🍎 Nutrition
Calories: 180 kcal
Protein: 3 g
Fat: 8 g
Carbohydrates: 25 g
Fiber: 1 g
Calcium: 20 mg