Food Recipes Our Favorite Cinnamon-Spiced Pumpkin Muffins Recipe 3.7 (384) 2 Reviews The pumpkin muffin recipe you'll find yourself coming back to again and again. By Betty Gold Betty Gold With more than a decade of experience writing and editing food and nutritional content, Betty Gold is the former senior digital food editor at Real Simple and acting senior food editor at Well+Good. Betty has also spent time working in product analysis at Good Housekeeping and in food production on The Martha Stewart Show. Highlights: * Bachelor of Science in Food Studies & Nutrition from New York University * Industry professional for 11 years * Served on mastheads at Food Network, Bon Appetit, and Good Housekeeping Magazines * Worked in publications department at James Beard Foundation Real Simple's Editorial Guidelines and Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on September 28, 2020 Print Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 35 mins Yield: 12 We're a sucker for pumpkin-flavored things, especially when they're moist and tender and cake-like in consistency. But let's be clear about something: These muffins are not cake. The only thing that makes a muffin a (cup)cake is frosting. These are muffins—which means they're a prime breakfast food option come fall. Choose your own adventure, meaning you can turn this delicious muffin into a snack cake with a smear of cinnamon-cream cheese frosting or a spiced cinnamon brown sugar streusel topping. Call 'em what you want, and remember to double the ingredients next time so you'll make twice as many. Ingredients nonstick spray 1 ¾ cups all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon kosher salt ¼ teaspoon ground nutmeg 1 cup light brown sugar 1 cup pure canned pumpkin ½ cup granulated sugar, plus more for topping ½ cup vegetable oil 2 large eggs Directions Preheat oven to 350 F. Lightly coat a standard 12-cup muffin tin with nonstick spray or line with paper liners. Whisk flour, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl. Whisk brown sugar, pumpkin, granulated sugar, vegetable oil, and eggs in a separate medium bowl, and beat vigorously until smooth and combined. Add flour mixture and mix until evenly incorporated. Divide batter evenly among muffin cups. Sprinkle evenly with granulated sugar and bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Serve warm or room temperature. A classically spiced pumpkin treat suitable for breakfast, a snack, or dessert. Vegetable oil (instead of butter) keeps these extra moist. Get the recipe:Pumpkin Muffins. Grace Elkus Print