Cinnamon Sugar Pumpkin Muffins

Name: Cinnamon Sugar Pumpkin Muffins
Cook time: 20 min
Yield: 12 servings
Ingredients: 240 g all-purpose flour sifted if lumpy; 100 g granulated sugar divided; 100 g packed light brown sugar packed; 10 g baking powder; 3 g baking soda; 3 g fine salt; 4 g ground cinnamon divided; 1 g ground nutmeg; 245 g canned pumpkin puree; 120 ml neutral oil; 2 piece large eggs lightly beaten; 60 ml milk; 5 ml vanilla extract; 15 g unsalted butter melted; 50 g granulated sugar divided; 2 g ground cinnamon divided; 15 g turbinado sugar

Tender pumpkin muffins with warm cinnamon, a brown-sugar note, and a crisp cinnamon-sugar top. They bake into a classic fall breakfast or snack with a moist crumb and simple pantry flavors.

By Julienne

Cook time: 20 minutes

Servings: 12

Ingredients

240 g all-purpose flour sifted if lumpy
100 g granulated sugar divided
100 g packed light brown sugar packed
10 g baking powder
3 g baking soda
3 g fine salt
4 g ground cinnamon divided
1 g ground nutmeg
245 g canned pumpkin puree
120 ml neutral oil
2 piece large eggs lightly beaten
60 ml milk
5 ml vanilla extract
15 g unsalted butter melted
50 g granulated sugar divided
2 g ground cinnamon divided
15 g turbinado sugar

Instructions

Heat the oven to 190°C. Line a 12-cup muffin tin with paper liners. Oven fully preheated and muffin tin lined.
In a medium bowl, whisk together the flour, 100 g of the granulated sugar, brown sugar, baking powder, baking soda, salt, 4 g of the cinnamon, and the nutmeg until evenly combined. Dry mixture looks uniform with no visible clumps of leavener.
In a large bowl, whisk the pumpkin puree, oil, eggs, milk, and vanilla until smooth and glossy. Wet mixture is fully emulsified and evenly orange.
Add the dry mixture to the wet mixture and fold just until no dry flour remains. Do not overmix; the batter should be thick. Batter is combined with a few small lumps remaining and no dry pockets.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. All cups are evenly filled and batter portions look similar.
Stir the melted butter with the remaining 50 g granulated sugar and the remaining 2 g cinnamon, then sprinkle evenly over the muffin tops. Finish with the turbinado sugar. Tops are evenly coated with a sandy cinnamon-sugar layer.
Bake for 18 to 20 minutes, until the muffins are domed, golden at the edges, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Centers spring back lightly and a tester comes out mostly clean.
Cool the muffins in the pan for 5 minutes, then transfer to a wire rack and cool for at least 10 more minutes before serving. Muffins release cleanly and the crumb is set, not gummy.