Cinnamon Pumpkin Muffins
Cinnamon Pumpkin Muffins – soft tender pumpkin muffins coated in a cinnamon sugar mixture. A great fall breakfast treat!
I am pretty sure that everyone knows I have a thing for muffins by now. Chocolate Chip Muffins are pretty much a staple in my freezer. My son would eat them every day for breakfast if I would let him.
Personally, I could eat Chocolate Banana Oatmeal Blender Muffins every day. They are so easy to make and even pretty darn good for you. But in the fall, everything has to be pumpkin, right? Pumpkin Chocolate Chip Cake for dessert every day!
Click HERE to get the recipe for these muffins
So pumpkin muffins to the rescue. I love to make muffins and have them in the freezer for quick and easy breakfasts on busy school mornings. They are even great to throw in a lunch box, they will easily thaw by lunch time.
Cinnamon pumpkin muffins are a classic tender pumpkin muffin that is brushed with melted butter and then rolled in cinnamon sugar. It gives the muffins a sweet coating and a great texture in each bite.
I am one to add chocolate to everything, but I left these pumpkin muffins pure and chocolate free. Plenty of cinnamon, nutmeg and fall spices, so you know your house is going to smell amazing while these are baking.
I think the key to make soft and tender muffins is how you mix the batter. It is important to not over mix and gently fold in the flour. As soon as the flour is incorporated, stop. Don’t keep going. This is what creates tougher muffins. And bake until a tester comes out clean, or when you press the top and it springs back. Not over baking is key!
**I have an ongoing relationship with Imperial Sugar for recipe development. I was compensated for my time to create this recipe. All thoughts and opinions are 100% my own.