Nothing beats the cozy aroma of cinnamon pumpkin muffins baking on a chilly autumn day. As a seasoned home baker with years of perfecting fall flavors, I've crafted this reliable recipe for moist, spiced muffins that shine as a snack or grab-and-go breakfast.
– Cooking spray
– 185 grams of flour
– 1.5 teaspoons baking powder
– 1 teaspoon cinnamon powder
– 0.5 teaspoon ground ginger
– 0.5 teaspoon salt
– 0.25 teaspoon ground nutmeg
– 200 grams brown sugar
– 250 grams canned pumpkin
– 100 grams table sugar (plus extra for topping)
– 120 milliliters vegetable oil
– 2 large eggs
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1. Preheat oven to 180°C. Spray a muffin tin with cooking spray or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, salt, and nutmeg.
3. In another bowl, blend brown sugar, pumpkin, table sugar, oil, and eggs until smooth. Fold in the flour mixture until just combined.
4. Divide batter into the muffin tin, sprinkle with extra sugar, and bake 22-25 minutes or until a toothpick comes out clean. Enjoy warm or at room temperature!
