Ingredients
Units
Scale
For the dry ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the wet ingredients:
- 1 1/4 cups sugar
- 1/2 cup vegetable oil
- 1 cup canned puréed pumpkin (organic)
- 2 large eggs
- 1/4 cup apple juice
For the topping:
- 2 tablespoons sugar
- 1 tablespoon cinnamon
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In another large mixing bowl whisk together the sugar, oil, pumpkin, eggs, and apple juice. Fold the wet mixture into the dry mixture using a spatula, until fully combined and thickened.
- Fill the muffin tray cups 3/4 of the way up. Bake in the oven for 20 minutes, or until a toothpick comes clean. Repeat with remaining batter.
- Meanwhile, combine the sugar and cinnamon in a small, shallow bowl. Once the muffins have cooled completely, brush the tops of the muffins with the melted butter and dip each muffin top into the cinnamon sugar.
Notes
- I used organic puréed pumpkin in this recipe, but non-organic pumpkin will work as well. It's a personal preference!
- If you'd rather use pumpkin pie spice go right ahead! Just omit the cinnamon, nutmeg, and ginger and use 2 1/4 teaspoons.
- Try out other toppings for these pumpkin muffins, like a maple glaze or vanilla-cinnamon frosting.
- You can freeze these muffins in a plastic freezer bag for up to three months. Just pop them in the microwave for 25 seconds or so to make them warm before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Desserts
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 199
- Sugar: 18.1 g
- Sodium: 86.7 mg
- Fat: 9 g
- Carbohydrates: 28.8 g
- Protein: 2.2 g
- Cholesterol: 27.1 mg
