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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I baked these muffins. It was a blustery October afternoon, and the scent of cinnamon and pumpkin filled the house, wrapping everything in a warm, comforting hug. It was magic, and I knew I needed to share this recipe with the world. I hope you have the same experience. These are seriously good!
What sets these muffins apart? It’s the perfect balance of spices, the moistness that comes from the pumpkin puree, and that delightful crumb topping that adds just the right amount of sweetness and crunch. Plus, they’re surprisingly easy to make – even if you’re not a seasoned baker. My kiddo loves to help, which makes it even more special. We may or may not sneak a few chocolate chips into ours, too!
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So, gather your ingredients, preheat that oven, and let's create some fall magic together. These muffins are fantastic for breakfast, a mid-afternoon snack, or even a simple dessert. Trust me; one bite, and you'll be hooked. And don't be afraid to experiment – add some nuts, chocolate chips, or even a cream cheese swirl for an extra layer of indulgence. Let's get baking, shall we?
Required Equipments
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Muffin Tin
- Muffin Liners (optional)
- Wire Rack
Pumpkin Cinnamon Muffins: Recipe for Fall Joy: Frequently Asked Questions
Pumpkin Cinnamon Muffins: Recipe for Fall Joy
These pumpkin cinnamon muffins are the epitome of fall baking! Perfectly spiced, moist, and bursting with pumpkin flavor, they're a delightful treat to warm you up on a chilly day.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well. Pro tip: paper liners makes removal SO much easier
- In a large bowl, whisk together 1 3/4 cups (220g) 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 1/4 teaspoon salt.
- In a separate bowl, whisk together 1 cup (200g) granulated sugar, 1/2 cup (120ml) vegetable oil, 1 cup (240g) pumpkin puree (not pumpkin pie filling!), and 2 large eggs. Make sure the eggs are room temperature – it makes a difference!
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix! A few lumps are okay.
- For the crumb topping, in a small bowl, combine 1/4 cup (30g) all-purpose flour, 1/4 cup (50g) packed brown sugar, 1/4 teaspoon ground cinnamon, and 2 tablespoons (28g) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Fill each muffin cup about 2/3 full with batter. Sprinkle the crumb topping evenly over the tops of the muffins.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them – ovens vary!
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Or, if you're like me, eat one while it's still warm!
- Enjoy these little bites of fall bliss with a cup of tea or coffee. You deserve it!
📝 Notes
- For extra flavor, add 1/2 cup of chopped walnuts or pecans to the batter.
- You can substitute applesauce for half of the vegetable oil to reduce the fat content.
- 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. Thaw completely before serving.
🍎 Nutrition
Calories: 220 kcal
Protein: 3 g
Fat: 11 g
Carbohydrates: 30 g
Fiber: 1 g
Calcium: 20 mg
