Mmmmmm tis this season of pumpkin everything! It’s popping up in coffee shops and stores everywhere. I actually saw pumpkin spiced Cheerios. Huh, taking it too far I believe. Let’s just leave the classics to be the classics.
Like these cinnamon sugar pumpkin muffins. Friends, they are EVERYTHING! So delicious for breakfast with a cup of coffee or an after school treat for the littles, these made their rounds to family and friends and therefore didn’t last a day. No fret though. They are super easy to whip up! Whisk up the dry ingredients, fold in the wet, and you’ve got about 25 minutes of your home smelling absolutely heavenly.
Make them this week to share with a friend!
CINNAMON SUGAR PUMPKIN MUFFINS
Recipe adapted from Mom Timeout
2¾ cups all purpose flour (I used half white whole wheat and half regular)
1 tsp salt
1 tsp ground cinnamon
1 tsp baking soda
2 cups sugar
⅔ cup brown sugar
1 15 oz can pumpkin
¾ cup coconut oil
¼ cup milk, any kind
1 tsp vanilla extract
CINNAMON SUGAR TOPPING:
⅔ cups sugar
⅔ cup chopped pecans
1 tsp ground cinnamon OR pumpkin pie spice
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.
Mix together the cinnamon sugar topping.
Use an ice cream scoop to fill muffin liners about three-quarters full. Top each muffing with a TBS or more of the cinnamon sugar topping.
Bake for 25 minutes or so, or until a tooth pick comes out clean.
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