Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup melted butter (for dipping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with mini paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fill Muffin Tin: Using a spoon or a cookie scoop, fill each muffin cup about 2/3 full with batter.
- Bake: Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack.
Notes
- To create the perfect cinnamon sugar coating, melt butter and dip the tops of the muffins into the butter, followed by rolling them in the cinnamon-sugar mixture.
- For storage, keep the muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage (up to 3 months).