It’s pumpkin spice season! Fall is my personal favourite season. It helps that my birthday is in Fall. It’s winding into Winter, but we have had a mild November and I am pretty thankful for it. These muffins help me to remember that there are good things in abundance even when the weather is freezing cold.
These muffins are really easy and taste great. If you want something a little less sweet, you can skip the cinnamon sugar garnish at the end, but I like it as it adds a little more texture. I got the recipe here, and it was great: simple, straightforward, and high reward.
I used two bowls and ten minutes to get these muffins going, and they are incredible. I’m going to stop writing, because you need to go make these!
Yield: 12 muffins
For the muffins:
1½ c. flour
2 tsp. pumpkin pie spice
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ c. vegetable oil
½ c. white sugar
½ c. brown sugar
1 tsp. vanilla
1 c. pumpkin puree
For the garnish:
¼ c. white sugar
1 tsp. cinnamon
¼ c. butter, melted
Preheat the oven to 375°F. Line a muffin tray with paper liners.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the oil, white and brown sugar, eggs, vanilla, and pumpkin puree.
Add the dry ingredients to the wet, and combine until no lumps remain. Spoon the batter into the prepared muffin tray. Bake in the preheated oven for 17-22 minutes, or until a toothpick inserted into the center of the thickest muffins comes out clean.
While the muffins bake, whisk together the sugar and cinnamon and prepare the butter.
Remove muffins from the oven, let cool for five minutes. Dip the muffin tops in the melted butter, then roll in the cinnamon sugar. Let cool completely on a wire rack.