Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 (15 oz) can pure pumpkin (or homemade puree)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/4 cups + 1 tablespoon sugar (divided)
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F. Line two muffin pans with muffin liners.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In an electric mixer, combine pumpkin puree, vegetable oil, eggs, and 1 1/4 cups sugar on low speed until well mixed.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- In a small bowl, stir together the remaining sugar and cinnamon for topping.
- Divide the batter into muffin cups about two-thirds full and sprinkle with cinnamon-sugar mixture.
- Bake for 20-25 minutes until golden brown; check doneness with a toothpick.
- Cool for about 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 215
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 33mg