Ingredients
Scale
Gather these simple ingredients to bring these muffins to life. Just like the meals my mom used to create, these ingredients are both accessible and forgiving, allowing you to make substitutions as needed.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup milk (or almond milk as a substitute)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar for coating
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, 1 teaspoon of cinnamon, and pumpkin pie spice.
- In a separate bowl, mix the pumpkin puree, milk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Remember those messy counters I mentioned? This is where the fun begins!
- Divide the batter evenly among the muffin cups. My kids love helping with this part, and it’s a great chance to sneak in a math lesson.
- Bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- While the muffins are baking, mix the remaining cinnamon with the 1/4 cup sugar in a small bowl.
- After removing muffins from the oven, let them cool for about 5 minutes. Brush the tops with melted butter and roll them in the cinnamon-sugar mixture. This step is where the magic happens, transforming simple muffins into donut-like delights!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pumpkin Cinnamon Sugar Donut Muffins, recipe, cooking, food
