Cinnamon Sugar Pumpkin Muffins (Regular Size and Mini)
Super soft, fluffy and moist Pumpkin Muffins coated in cinnamon sugar that taste like donuts! Simply mix the ingredients together, pour into a muffin pan and bake. You can make them either full size or mini muffins - both times are provided in recipe. Enjoy these comforting spiced muffins that will bring the aroma of Fall to your kitchen!
Preheat oven to 350 degrees F. Spray a muffin pan with nonstick spray. This makes 12 regular size muffins or 24 mini muffins.
In a large bowl mix together pumpkin puree, vegetable oil, eggs, vanilla, sugar, pumpkin pie spice, baking powder and salt with a hand mixer until well combined. Add in flour and continue mixing until smooth.
Add mixture into muffin pans, filling up 3/4 of the way.
Bake muffins for REGULAR SIZE MUFFINS: 22-24 MINUTES or MINI MUFFINS: 11-13 MINUTES.
Remove from oven, allowing to cool down for 5 minutes and then remove muffins from pan.
Making the cinnamon sugar: melt butter in a small bowl. Mix together sugar and cinnamon in a shallow bowl. Using a silicone brush, rub butter on top of each muffin (alternatively if you don't have a brush you can just dip each muffin top into the bowl of butter). Sprinkle cinnamon sugar on top of each muffin, until the mixture is all gone.
Serve warm and enjoy these delicious pumpkin muffins! Store pumpkin muffins in an airtight container at room temperature for 3-4 days, or they can stay fresh for up to one week when refrigerated. For long term storage you can freeze them for 2-3 months.