Cinnamon-Sugar Pumpkin Muffins

I surprised my kids today by making them these muffins for their after-school snack. I found this recipe on The Kitchen Paper and it looked amazing. I adapted the recipe just a bit by adding some whole wheat flour as well as some vanilla, and a little less sugar to the batter. The muffins smelled fantastic while they baked and my house smelled wonderful all afternoon long. Needless to say, my kids were thrilled with these delicious muffins and thought I was pretty cool for making them. If only they thought I was cool when I told them it was time for homework!

Cinnamon-Sugar Pumpkin Muffins

Ingredients:

• Muffins:
• 1 ½ cup canned pumpkin
• ½ cup butter melted
• 3 large eggs
• 1 tsp vanilla
• 1 ¼ cup sugar
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ¾ cups flour
• ½ cup whole wheat flour
• Cinnamon & Sugar:
• 2 tbsp sugar
• 2 tsp cinnamon

How to Make Cinnamon-Sugar Pumpkin Muffins

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Combine the pumpkin and melted butter, then mix the eggs in one at a time. Mix well. Add the vanilla sugar, and pumpkin pie spice then mix well.

Combine the flour with the baking powder, baking soda, and salt; mix well. Add the flour mixture to the pumpkin mixture until combined. Pour evenly into the prepared muffin tin.

Mix the sugar with the cinnamon together until well combined. Sprinkle over the tops of the unbaked muffins.

Place into the oven and bake for 25-30 minutes, or until cooked through.