Pumpkin Spice Muffins

Well, I'm officially a mobile baker.  Tonight I gathered up groceries and supplies and stacked on my dining room table - ready for transport.  You didn't think that not having a kitchen was going to stop me from baking, did you?  Tomorrow afternoon I'm packing up all my supplies and heading to a friends house to get my baking on.  😅 

It's been a full week since my kitchen remodel began and I'm already itching to get baking again. 👩🏻‍🍳 Thank goodness for sweet friends who generously offered to let me use their kitchen while mine is down. Clearly, they haven't seen the mess I can make while I bake. 😜 I'm definitely not going to be making buttercream because honestly - I'm not quite sure how to explain greasy ceilings.  😅

Even though I won't be whipping up any buttercream tomorrow, I do have all of the ingredients gathered up for vegetarian chili, chocolate cake, chocolate crackle cookies and pumpkin spice muffins.   That should satisfy my ​need to bake for at least a few more days.  🤣

I made these muffins for the first time, a couple of weeks ago.  The recipe is simple and straightforward.  The texture is light and fluffy and the flavor is nothing short of perfect.  These buttery, cinnamon sugar coated, pumpkin spiced muffins are the most delicious Fall treat.  October is pumpkin spice season and let's just say - I prefer to sink my teeth into something made with actual pumpkin than to drink something pumpkin flavored.  

Pumpkin Spice Muffins
1 ½ cups flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable oil
½ cup white sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree

Cinnamon Sugar Topping
¼ cup white sugar
1 teaspoon cinnamon
¼ cup butter , melted

Stir together flour, baking powder, baking soda, salt and spices.

Whisk together oil, sugars, eggs, vanilla and pumpkin. 

Gently stir into dry ingredients.

Spoon into paper lined muffin pans. 

Bake 15 minutes at 350 for mini muffins and 20-25 minutes for regular size. 

Stir together cinnamon and sugar for topping.  Melt butter. 

Dip each muffin top into butter and then into cinnamon sugar topping. 

If you happen to have a jar of pumpkin pie spice on hand - you can replace the individual spices in the recipe with 2 teaspoons of pumpkin pie spice. Enjoy!

​Ciao!

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