Ingredients
Scale
- 1 ½ cups pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ½ cup milk
- ½ cup brown sugar
- 2 teaspoons ground cinnamon (for filling)
- Optional: chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk the pumpkin puree, eggs, vegetable oil, milk, and brown sugar until smooth.
- Gradually add the wet mixture into the dry ingredients, stirring gently until just combined.
- Mix the brown sugar and cinnamon in a small bowl; add chopped nuts if desired.
- Fill each muffin cup about halfway with batter. Spoon a small amount of cinnamon sugar filling into the center, then top with additional batter to cover the filling.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before glazing or frosting.
Notes
- For extra flavor, top muffins with cream cheese frosting or a simple glaze.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Reheat muffins in the microwave for 15-20 seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg