Description
These soft, spiced pumpkin muffins are coated in cinnamon-sugar like your favorite snickerdoodle cookies. A cozy, sweet treat for fall!
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
1 cup canned pumpkin puree
½ cup unsalted butter, melted
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 tsp vanilla extract
**Topping:**
¼ cup granulated sugar
1 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, combine pumpkin, melted butter, sugars, eggs, and vanilla.
4. Add dry ingredients to wet and stir until just combined.
5. Divide batter evenly into muffin cups.
6. Mix cinnamon and sugar for topping and sprinkle over each muffin.
7. Bake for 20–24 minutes, until a toothpick comes out clean.
8. Cool in pan 5 minutes before transferring to a rack.
Notes
For extra crunch, dip muffin tops in melted butter after baking, then roll in cinnamon-sugar.
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