Food Recipes Cinnamon Spiced Pumpkin Muffins 3.7 (384) 2 Reviews This recipe calls for canned pumpkin, which counts as a vegetable, right? By Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines and Real Simple Editors Real Simple Editors 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 April 22, 2023 Rate PRINT Share Hands On Time: 10 mins Total Time: 35 mins Yield: 12 We're a sucker for pumpkin-flavored things, especially when they're moist, tender, and cake-like. But let's be clear about something: Because they're muffins and not cake (a fine distinction, to be sure), these pumpkin muffins are a legit breakfast-food option as well as a guilt-free snack throughout the rest of the day. This recipe invites you to choose your own adventure. Feel free to 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 because you'll want twice as many. Ingredients Nonstick spray or cupcake liners 1¾ cups all-purpose flour 1½ 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. Mix flour, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl and set aside. In a separate medium bowl, whisk brown sugar, pumpkin, granulated sugar, vegetable oil, and eggs, and then 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. Grace Elkus Rate It Print