{ Cinnamon Sugar Crusted Pumpkin Muffins }

It's the first day of October! Finally!!!
To celebrate, here's yet another pumpkin recipe 
(quite possibly the best one so far...) 

Cinnamon Sugar Crusted Pumpkin Muffins

These muffins are super fluffy, moist from the pumpkin, 
and completely delicious on their own. But once topped with that 
cinnamon sugar coating - they become something else entirely. 

Can't think of a better way to start my Fall mornings.

Another plus is that these muffins are super simple to make.

Start by preheating the oven to 350 F

Then combine the dry
 {flour, salt, cinnamon, nutmeg, baking powder
and wet ingredients 
{butter, sugar, egg, vanilla, milk, pumpkin}
in separate bowls.

To combine the wet ingredients, start 
by creaming the butter and brown sugar together.
{I just did it with a fork to make life easier}

To the creamed butter & sugar, add the egg and vanilla.

Stir to combine.

{Here's a little tip: use a measuring cup to make a well 
in the center of your dry ingredients to make incorporating the wet easier.}

Once the egg and vanilla are thoroughly incorporated into the butter & sugar,  
add in the pumpkin.


Finally, add the milk - and the wet ingredients are ready to go.

Pour the wet ingredients into the well you made in the dry ingredients.

Use a fork to stir until just combined. 
Don't over mix the batter!!!

Line a cupcake tin with 12 liners and fill with the batter.

Place in the 350 F oven for about 15 minutes, or until a
toothpick comes out clean.

Let the muffins cool enough that you can handle them.

While they cool, melt the 2 tbsp. of butter 
and prepare the cinnamon sugar.

Grab a muffin and coat the top of it generously in melted butter.

Then transfer it to the cinnamon sugar and roll the top around
until it's completely coated.

Repeat until every muffin is coated, and enjoy!

They're best served warm.


Yields 12 muffins

For the dry...

2 cups flour
1/2 tsp. salt
1 tsp. cinnamon
3 tsp. baking powder
1/2 tsp. nutmeg (optional)

For the wet...

1/4 cup butter
1/2 cup brown sugar
1 egg
1 tsp. vanilla
3/4 cup milk
3/4 cup pure pumpkin puree

For the cinnamon sugar crust...

cinnamon & sugar
2 tbsp. butter

{Recipe adapted via Sally's Baking Addiction}


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