Description
For extra spice, add a pinch of ground ginger or allspice. You can make these gluten-free by using a 1:1 gluten-free flour blend. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Ingredients
Scale
- 1 3/4 cupsall-purpose flour
- 1 teaspoonbaking soda
- 1/2 teaspoonsalt
- 1 teaspoonground cinnamon
- 1/2 teaspoonground nutmeg
- 1/2 cupunsalted butter, softened
- 1/2 cupgranulated sugar
- 1/2 cupbrown sugar
- 1 cuppumpkin puree
- 1large egg
- 1 teaspoonvanilla extract
- Cinnamon-sugar mixture (2 tablespoons granulated sugar + 1 teaspoon ground cinnamon) for topping
Instructions
- Preheat theovento 350°F (175°C). Line amuffin tinwith paper liners.
- In a large bowl,whisktogether the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, cream the softened butter with both sugars until light and fluffy (2-3 minutes).
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fill each muffin cup 3/4 full with batter and generously sprinkle the cinnamon-sugar mixture on top.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes in the pan before transferring to awire rackto cool completely.
Notes
For extra spice, add a pinch of ground ginger or allspice. You can make these gluten-free by using a 1:1 gluten-free flour blend. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
- Calories: 210
- Sugar: 18g
- Fat: 9g
- Carbohydrates: 30g
- Protein: 3g