Cinnamon Pumpkin Muffins
Let’s get right down to it today. It seems like we skipped fall and went right to winter in the Midwest, but I’m making a point not to skip over all of the delicious fall foods, like these Cinnamon Pumpkin Muffins. They’re tender, soft and flavorful, and you’ll be surprised to know they are lower in sugar than the traditional bakery muffin (but with loads of flavor).
Most muffins have at least twice the amount that is found in this lightened-up version, plus, I used an entire can of 100% pumpkin puree, which is packed with fiber and vitamins A and C AND it adds moisture to the muffins. I also like to use whole wheat or oat flour and heart-healthy oil like avocado to make these muffins an overall great choice from a nutrition and taste perspective.
Oh, and I can’t forget that the batter has an extra helping of pie spices, like cinnamon, nutmeg, ginger and cloves, and the tops of the muffins are sprinkled with even more cinnamon. Yum, yum, yum!
Cinnamon Pumpkin Muffins
- Prep Time: 15 mins
- Cook Time: 17-22 mins
- Total Time: 32-37 mins
- Yield: 12 muffins 1x
- Category: Dessert, Breakfast
- Method: Baking
Description
Simple lower sugar pumpkin muffins with cinnamon on top.
Ingredients
- 1 ¾ cups whole wheat flour, oat flour or gluten free all-purpose flour
- 1 Tbsp. pumpkin pie spice
- 1 tsp. baking soda
- ½ tsp. coarse salt
- ¾ cup dark brown sugar
- 2 large eggs
- ½ cup oil
- 1 (15 oz.) can pumpkin puree
- 2 tsp. pure vanilla extract
- 2 tsp. ground cinnamon
Instructions
- Preheat the oven to 375 degrees. Line a 12-cup muffin tin with muffin liners. Set aside.
- In a mixing bowl, whisk together flour, pumpkin pie spice, baking soda and salt until combined.
- In a separate mixing bowl, beat brown sugar and eggs until fluffy. Drizzle in oil and beat until fluffy. Beat in pumpkin puree, then vanilla extract until combined. Slowly add dry ingredients to the wet ingredients, beating on low until just combined.
- Spoon batter into the muffin wells, filling each almost to the top. Sprinkle with cinnamon. Bake 17-22 minutes or until just set. Let slightly cool before serving.
Notes
Cooking Tip: Don’t overmix the batter; only mix until the ingredients are combined. Overmixing will result in tough muffins (and we want them tender!). You can reduce the amount of brown sugar in the recipe as you wish – just remember that sugar makes the muffins palatable. The way the recipe is currently written, there is only 13g of sugar per muffin, which is less than most 6 ounce yogurts (for reference).
Substitution Tip: Try these muffins with mashed sweet potato instead of pumpkin.
Nutrition
- Serving Size: 1 muffin
- Calories: 208
- Sugar: 13g
- Sodium: 185mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 31mg
Keywords: pumpkin, pumpkin muffins, muffins, muffin, baked good, breakfast, brunch, dessert, snack