Cinnamon Pumpkin Muffins

If you’ve ever made a loaf of pumpkin bread and found yourself sneaking “just one more slice” all day long, these muffins are for you. They have all the same cozy flavors: cinnamon, nutmeg, and pumpkin, but in soft, perfectly portioned little rounds that make your whole kitchen smell like fall. They’re quick to make, perfect for school mornings or lazy weekends, and somehow taste even better the next day (if they last that long).

Ingredients (makes about 12 muffins)

  • ½ cup vegetable oil

  • 1 ⅓ cups granulated sugar

  • 2 large eggs

  • 1 cup canned pumpkin (not pumpkin pie filling)

  • ⅓ cup water

  • 1 ⅔ cups all-purpose flour

  • ¼ teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon cinnamon

  • ½ teaspoon nutmeg

  • ½ teaspoon vanilla extract

  • coarse sugar for sprinkling on top (optional, but gives the best sparkle)

Directions

  1. Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease it.

  2. In a large bowl, whisk together the oil, sugar, eggs, pumpkin, and water until smooth.

  3. Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla, and stir just until combined — don’t overmix.

  4. Divide the batter evenly among the muffin cups, filling each about ¾ full.

  5. Sprinkle the tops with a little coarse sugar if you like that gentle crunch.

  6. Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean.

  7. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

They’re soft, lightly spiced, and perfectly sweet — the kind of muffin that feels like a warm sweater on a cool morning. I love making a batch on Sunday so we have them to grab throughout the week, though somehow they never seem to make it past Tuesday.

PS: I made them in my favorite jumbo muffin pan, and now I'm convinced this is the only size to eat muffins (or cupcakes).

FoodThomas4 Comments