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For our muffins, we need: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ cup granulated sugar - ½ cup packed brown sugar These dry ingredients give our muffins their fluffy texture and warm spice flavor. Mixing them well helps spread the flavors evenly. Next, we gather our wet ingredients: - 1 cup canned pumpkin puree - ½ cup vegetable oil - 2 large eggs - 1 teaspoon pure vanilla extract These ingredients add moisture to our muffins. The pumpkin puree also gives that lovely fall taste. For the topping, we need: - ¼ cup granulated sugar - 1 tablespoon ground cinnamon This mix creates a sweet, crunchy layer on top of our muffins. It’s the perfect finish for a delicious treat. First, preheat your oven to 350°F (175°C). This step is vital for even baking. Next, get your muffin tin ready. You can line it with cupcake liners or grease it well. This will help the muffins pop out easily after baking. In a medium bowl, mix the dry ingredients. Combine 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground ginger. Use a whisk to blend everything well. Once mixed, set the bowl aside. In a large bowl, it’s time to make the wet mix. Whisk together ½ cup granulated sugar, ½ cup packed brown sugar, 1 cup canned pumpkin puree, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon pure vanilla extract. Keep whisking until the mix is smooth and free of lumps. Now, gently add the dry mix into the wet mix. Stir carefully until just combined. It’s okay if a few lumps remain. Overmixing can make the muffins dense. We want them light and fluffy. For the topping, grab a small bowl. Mix ¼ cup granulated sugar with 1 tablespoon ground cinnamon. Stir until the sugar and cinnamon are well blended. This will give the muffins a sweet and spicy crust. Using a scoop or spoon, fill each muffin cup about 2/3 full with batter. This allows room for the muffins to rise. After filling, sprinkle the cinnamon sugar topping generously on each muffin. Bake in your preheated oven for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. After baking, take the muffins out of the oven. Let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents them from becoming soggy. Enjoy the aroma as they cool! To keep your muffins light, do not overmix the batter. When you add the dry ingredients to the wet mix, stir gently. It’s okay to have a few lumps. Overmixing makes the muffins tough. Also, be sure to measure your flour correctly. Use a spoon to fluff it up, then scoop it into the measuring cup. Avoid packing it down. For a great topping, mix ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon. Stir well until there are no clumps. After filling the muffin cups, sprinkle the topping generously on each muffin. This adds a delightful crunch and sweet flavor. You can even mix in a pinch of nutmeg for extra warmth. These muffins shine when served warm. Place them on a rustic wooden board for a charming display. You can dust them with more cinnamon sugar right before serving. For a tasty twist, offer a side of whipped cream or cream cheese frosting. This adds a creamy contrast to the spices and pumpkin flavor. Enjoy them with a cozy drink, like apple cider or coffee, for the perfect fall treat! {{image_4}} You can boost the spice in your muffins. Add 1 teaspoon of pumpkin spice blend to the dry mix. This blend usually has cinnamon, nutmeg, and ginger. It adds a warm, comforting flavor to your muffins. You can also use a bit more cinnamon if you like. For added crunch, toss in ½ cup of chopped nuts. Walnuts or pecans work great. If you love chocolate, mix in ½ cup of chocolate chips. This makes the muffins more fun and adds extra flavor. Just fold them gently into the batter before baking. You can make these muffins gluten-free easily. Swap the all-purpose flour for a gluten-free blend. Make sure it has a good mix of flours for the best texture. You might need to adjust the liquid a bit. Check the batter; it should be thick but pourable. Enjoy the same taste without the gluten! To keep your cinnamon sugar pumpkin muffins fresh, store them at room temperature. Place them in an airtight container. This helps maintain their moisture and flavor. If you plan to eat them within a few days, this method works great. For longer storage, consider freezing. Freezing muffins is simple and effective. First, let them cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag. Label them with the date. Frozen muffins can last up to three months. When you're ready to enjoy, just thaw at room temperature or pop them in the microwave. Reheating your muffins is easy. For best results, use the oven. Preheat it to 350°F (175°C). Place the muffins on a baking sheet and warm for about 10 minutes. If you're in a hurry, you can use the microwave. Heat each muffin for about 15 to 20 seconds. Enjoy your warm, tasty treat! Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure it is smooth. Fresh pumpkin adds a lovely flavor. However, canned pumpkin is easier. It also saves time. To check if the muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, they are ready. Bake for 18 to 22 minutes. The tops should look golden brown too. You can substitute some ingredients. Use whole wheat flour for a healthier option. Applesauce can replace oil for less fat. Use maple syrup instead of sugar for a different taste. Besides the cinnamon sugar topping, you can try nuts. Chopped pecans or walnuts add crunch. Cream cheese frosting is also a great choice. It adds a rich, sweet flavor. These muffins last about 3 days at room temperature. Keep them in an airtight container. For longer storage, freeze them for up to 3 months. Just thaw before eating! You learned the key ingredients and steps to bake delicious pumpkin muffins. We covered how to mix dry and wet ingredients and create a tasty topping. Tips helped you avoid dense muffins, and we explored fun variations like adding nuts or chocolate. For storage, I shared how to freeze and reheat muffins to keep them fresh. Baking can be simple and fun. Now you have the skills to create tasty treats!

Cinnamon Sugar Pumpkin Muffins

Indulge in the warm flavors of fall with these irresistible Cinnamon Sugar Pumpkin Muffins! Perfect for breakfast or a cozy snack, these muffins blend pumpkin puree with a delightful mix of spices, topped with a sweet cinnamon sugar crust. Easy to make and utterly delicious, they are sure to be a hit with family and friends. Click through to discover the full recipe and bring the taste of autumn into your kitchen today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ cup granulated sugar

½ cup packed brown sugar

1 cup canned pumpkin puree

½ cup vegetable oil

2 large eggs

1 teaspoon pure vanilla extract

¼ cup granulated sugar (for topping)

1 tablespoon ground cinnamon (for topping)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by either lining it with cupcake liners or greasing it thoroughly to prevent sticking.

    In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisk these dry ingredients together until well mixed, and then set the bowl aside.

      In a large mixing bowl, whisk together the granulated sugar, packed brown sugar, canned pumpkin puree, vegetable oil, large eggs, and pure vanilla extract. Continue whisking until the mixture is smooth and fully combined.

        Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Take care not to overmix, as this can result in denser muffins. A few lumps are perfectly fine!

          In a small bowl, create the topping by mixing together the remaining ¼ cup of granulated sugar and 1 tablespoon of ground cinnamon. Stir until well combined.

            Using a scoop or spoon, evenly divide the muffin batter among the prepared muffin tin, filling each cup about 2/3 full to allow room for rising.

              Generously sprinkle the cinnamon sugar mixture over the top of each muffin, ensuring an even coating for delightful flavor.

                Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.

                  Once baked, remove the muffins from the oven and allow them to cool in the tin for approximately 5 minutes. Afterward, gently transfer them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                      - Presentation Tips: To serve, arrange the muffins on a rustic wooden board. For an extra touch, dust them lightly with more cinnamon sugar. Consider pairing them with a side of whipped cream or a dollop of cream cheese frosting for a delicious dipping option that complements the flavors beautifully!