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:
- Preheat oven to 350 degrees.
- Grease muffin tins or use paper muffin cups.
- In a large mixing bowl- add flour, baking powder, baking soda, cinnamon, salt and nutmeg. Blend with mixer on low speed until well combined.
- In a separate mixing bowl- combine pumpkin, milk, eggs, and butter. Blend with mixer on low speed until well mixed.
- Add liquid ingredients to dry ingredients and mix on high for about 30-45 seconds.
- Scoop into muffin cups and sprinkle muffin tops with 1/4 tsp sugar and 1/4 tsp cinnamon mixture (optional, but super yummy).
- 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!
[…] Carrot and Zucchini Pumpkin Butterscotch Low Fat Spiced Pumpkin Pumpkin Chocolate Chip Low Fat Pumpkin Chocolate Chip Pumpkin Chia Seed Cinnamon Pumpkin Carrot Molasses Zucchini Chocolate Chip Sweet Potato Pumpkin […]