I love a scrumptious muffin. Especially, with a nice cup of coffee. Muffins make amazing treats on a laidback Sunday afternoon or a hectic work morning. So, when I saw this recipe for cinnamon sugar pumpkin muffins, I had to share the wealth. Can you imagine taking a bite of these delicious muffins after opening gifts and laughing with friends and family? This is an intricate recipe, but well worth it! It’s muffin time 😉
Cinnamon Sugar Pumpkin Muffins
Ingredients
- 2 3/4 cups all purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 2 cups sugar
- 2/3 cup brown sugar
- 3Â eggs
- 1 15 oz can pumpkin
- 3/4 cup coconut oil
- 1/4 cup Almond Breeze Almondmilk original
- 1 tsp vanilla extract
Cinnamon Sugar Topping
- 2/3 cups sugar
- 2/3 cup chopped pecans
- 1 tsp ground cinnamon OR pumpkin pie spice
Instructions
- Preheat oven to 350F.
- Line two muffin pans with muffin liners (24 total) and set aside.
- Combine flour, salt, 1 teaspoon of cinnamon and baking soda in a medium bowl and whisk to combine. Set aside.
- In a large bowl, combine sugar, brown sugar, eggs, pumpkin, coconut oil, almondmilk, and vanilla extract. Whisk to combine.
- Slowly fold dry mixture into wet mixture just until combined.
- Use an ice cream scoop to fill muffin liners about three-quarters full.
Cinnamon Sugar Topping
- Combine sugar, pecans, and cinnamon in small bowl. Stir.
- Sprinkle a teaspoon or more of the topping on top of the muffins.
- Bake for 25 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes in muffin pan before removing to a cooling rack.
Recipe from: Mom on TimeOut