- 1 cup Oat flour
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Salt
- 1 tsp Cinnamon
- ½ tsp Ground ginger
- ¼ tsp Ground Allspice
- 2 cups Brown sugarpacked
- 1 cup Pumpkin puree
- 4 Large eggs
- 1 tsp Vanilla extract
- ¾ cup Vegetable oil
For topping:
- 2 tbsp Brown sugar
- 1 tsp Cinnamon
Cinnamon Brown Sugar Pumpkin Muffins
These Cinnamon Brown Sugar Pumpkin Muffins are flavorful, moist, and beyond delicious. They are fully packed with pumpkin and topped with cinnamon sugar. I like to serve them as a tasty snack or grab-and-go breakfast. Either way, they disappear in no time because homemade muffins are so much better than anything you can buy at your next-door café.
This recipe yields 12 large muffins. But if you have a standard-sized 12-cup muffin pan and are not in the mood for baking a storm, you can easily divide the recipe in half. The batter for these pumpkin muffins is made simply with all-purpose and oat flour, vegetable oil, eggs, and a full cup of pumpkin purée for that yummy pumpkin flavor and additional moisture. These muffins keep well at room temperature for up to 3 days, and they also freeze well. Once baked and cooled completely, transfer the muffins to a freezer-safe bag and freeze for up to 3 months.
To make these Cinnamon Brown Sugar Pumpkin Muffins, you will need the following ingredients:
Steps to make Cinnamon Brown Sugar Pumpkin Muffins
1 | Heat oven and prepare muffin pan | |
2 | Combine dry ingredients | 1 |
3 | Combine wet ingredients | 1 |
4 | Combine dry and wet ingredients | 1 |
5 | Add batter to muffin pan | 2 |
6 | Bake | 20 |
7 | Cool | |
8 | Serve | |
Recipe Reviews
Best ever pumpkin muffins! Thanks for sharing!
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