Cinnamon Pumpkin Muffins- A Fall Treat

Cinnamon Pumpkin Muffins

Muffins are my love language- blueberry, chocolate chip, banana nut, and cinnamon pumpkin muffins are among my favorites.  My children are also huge fans of all kinds of muffins.  Good thing- they are a staple in our breakfast menu.

We recently decided to try a new cinnamon pumpkin recipe- they were a hit!  The lonely muffin above is all I had left to photograph after only 15 minutes.  Only one left… sniff, sniff.

I suggest you try the deliciousness for yourself, but be warned, they will go fast!  Directions are below.

 

Cinnamon Pumpkin Muffins

The Ingredients:

• 2 cups whole wheat flour
• 1 cup packed brown sugar
• 1 tbsp baking powder
• 3/4 tbsp baking soda
• 2 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1 cup canned pumpkin
• 1/2 cup milk
• 2 eggs
• 1/4 cup butter (softened)

The Directions:

1. Preheat oven to 350 degrees.
2. Grease muffin tins or use paper muffin cups.
3. In a large mixing bowl- add flour, baking powder, baking soda, cinnamon, salt and nutmeg.  Blend with mixer on low speed until well combined.
4. In a separate mixing bowl- combine pumpkin, milk, eggs, and butter.  Blend with mixer on low speed until well mixed.
5. Add liquid ingredients to dry ingredients and mix on high for about 30-45 seconds.
6. Scoop into muffin cups and sprinkle muffin tops with 1/4 tsp sugar and 1/4 tsp cinnamon mixture (optional, but super yummy).
7. Bake at 350 degrees for 18-20 minutes.  Let cool for 10 minutes.

Yield 12 muffins- be sure to hid a few because these babies disappear quickly!!

Be sure to check out our Ultimate Fall Bucket List for more fun Fall ideas!

We hope you enjoy our Cinnamon Pumpkin Muffins!  Share your favorite muffin recipes with us- we’re always looking for new ideas!