I know I just posted a pumpkin muffin recipe, but really, can I post too many?!
I have seen similar recipes posted around Pinterest and other blogs and I guess it must have been stuck in my head because all of a sudden I just started making them one afternoon!
I based my recipe off one I had cut out off a Martha Stewart Everyday magazine. (I think from last year?)
I don’t know if these should be considered breakfast or dessert. I’ll just label them as both. 🙂
Cinnamon Sugar Pumpkin Muffins
1 1/4 sticks (10 tbs) unsalted butter, room temperature
3 cups flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp coarse salt
1 tsp pumpkin pie spice
1/3 cup milk (or buttermilk)
1 1/4 cups pumpkin puree (15 oz can)
3/4 cup brown sugar
3/4 cup sugar
2 1/2 tsp cinnamon
1/4 cup (1/2 stick) melted butter
Preheat oven to 350 degrees. Grease muffin pan with butter and then sprinkle with flour. Don’t skip this step – it helps the muffins slide out without sticking since you’re not using paper muffin cups!
Whisk together flour, baking powder, baking soda, salt, spice.
In a separate bowl, whisk together pumpkin and milk.
In a mixing bowl, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time. With mixer on low, add flour mix in slowly, alternating with pumpkin mix. Beat to combine.
Spoon 1/3 cup batter into each muffin tin and bake for about 30 minutes or until a toothpick comes out clean. Let muffins cool about ten minutes in pan.
Mix together the sugar and cinnamon for the coating. Brush each muffin with butter then immediately toss in sugar coating. Let cool completely.