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Wholesome Bakery-Style Pumpkin Muffins with Cinnamon Sugar

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These tender, spiced pumpkin muffins feature a nutty whole wheat pastry flour base and a crunchy cinnamon sugar topping, perfect for fall mornings or any time you crave a wholesome treat.

Ingredients

Scale
  • 1 ¾ cups (210g) whole wheat pastry flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • ¼ cup (50g) granulated sugar (for topping)
  • 1 tablespoon cinnamon (for topping)
  • 2 tablespoons (28g) melted butter (for topping)

Instructions

  1. Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together whole wheat pastry flour, ½ cup granulated sugar, brown sugar, baking soda, baking powder, pumpkin pie spice, 1 teaspoon cinnamon, and salt.
  3. In a large bowl, whisk together pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
  4. Pour dry ingredients into wet ingredients. Fold with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
  5. Let batter rest for 15 minutes to allow flour to absorb moisture.
  6. Scoop batter into prepared muffin tin, filling each cup to the top.
  7. Bake at 425°F (218°C) for 5 minutes, then reduce oven temperature to 350°F (177°C) and bake for 13–16 more minutes, until a toothpick inserted in center comes out clean.
  8. Let muffins cool in pan for 5 minutes, then transfer to a cooling rack.
  9. While muffins are still warm, brush tops with melted butter, then dip or sprinkle with cinnamon sugar mixture (¼ cup granulated sugar + 1 tablespoon cinnamon).

Notes

For best results, use room temperature ingredients and do not overmix the batter. The 15-minute rest is crucial for tender texture. If muffins brown too quickly, tent with foil. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, whole wheat muffins, bakery-style muffins, cinnamon sugar muffins, fall baking, easy pumpkin recipe

Find it online: https://cookluma.com/wholesome-bakery-style-pumpkin-muffins-with-cinnamon-sugar/