Best Ever Pumpkin Muffins
These are the best ever pumpkin muffins. Easy to make with minimal ingredients and BIG pumpkin flavor. The warm muffins are brushed with cinnamon butter- The most incredible finish!
Servings 12 muffins
Equipment
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup oil
- 1/4 cup apple sauce
- 1 cup granulated sugar
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter melted
- 2 tablespoons sugar mixed with 1-1/2 teaspoons ground cinnamon
Instructions
- 1. Preheat the oven to 350 degrees. Line a 12 cup cupcake tin (with paper liners (affiliate) or mist with cooking spray. Set aside.
- 2. In a large bowl, whisk together the pumpkin, eggs, oil, apple sauce and vanilla. Set aside.
- 3. Combine the sugar, flour, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl or measuring cup. Whisk.
- 4. Fold the dry ingredients with the wet ingredients.
- 5. Use a scoop or evenly divide the batter between your baking cups, filling 3/4 full. Bake 17 to 20 minutes, or until a toothpick comes out clean.
- 6. Brush the butter onto the muffins while still warm. Sprinkle the tops with cinnamon sugar.
- 7. Serve warm.
Notes
- This recipe does best when mixed by hand. Using an electric mixer will cause your muffins to over mix and be dry.
- I substitute half of the oil with applesauce. You can use all oil if you do not have applesauce on hand.
- Like more spice? Increase the amount of cinnamon or pumpkin pie spice to your batter.
- To freeze: Allow the muffins to cool completely. Do not top with the cinnamon butter. Individually wrap each cooled muffin in plastic wrap. Place in a freezer safe Zip Top bag. Freeze for up to 3 months.