I had some leftover pumpkin in the fridge and decided a little baking was in order. I like my muffins a little over-sized, so rather than the usual dozen muffins, this recipe makes about 10. Love the cinnamon sugar on top so delicious with the melted butter!
Yield : 10 jumbo muffins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 3 teaspoons pumpkin spice
- 1/2 teaspoon salt
- 1/4 cup canola or vegetable oil
- 1 cup firmly packed brown sugar
- 1/4 cup milk
- 1 1/2 cups (1 can) pumpkin puree
- 2 large eggs
- 2 teaspoons vanilla extract
for cinnamon sugar topping:
- 1/4 cup granulated sugar
- 4 tsp ground cinnamon
- 3 tablespoons unsalted butter, melted
Preheat oven to 350. In a large bowl, whisk together flour, baking powder, baking soda, spices, sugar and salt. In another bowl, whisk together milk, eggs, oil, pumpkin and vanilla. Add wet ingredients to dry ingredients and mix just until combined. Line the muffin tin with liners and divide batter evenly among 10 muffins. They should fill to the top. Bake for about 20 minutes or until a toothpick inserted comes out clean. Remove muffins from oven and allow to cool for about 0 minutes.
In a shallow bowl, combine the cinnamon and sugar together. Brush the tops of your muffins generously with butter. Turn the muffin upside down and and dip into the cinnamon sugar combination to coat. Enjoy!