Description
Experience the essence of autumn with our Homemade Muffins, perfect for a Fall Breakfast. Dive into this Pumpkin Breakfast recipe, blending the delightful flavors of pumpkin and cinnamon sugar. These Fall Muffins are an easy-to-make Sweet Breakfast Treat, ideal for any Pumpkin Breakfast or Snickerdoodle Muffins Recipe.
Ingredients
Scale
- 1 ¾ cups canned pumpkin (15-ounce can)
- 1 cup granulated sugar
- ½ cup neutral-flavored oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose or whole wheat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- For the streusel:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ¼ cup butter, cubed
Instructions
- Preheat oven to 350°F (180°C) and line muffin tin with paper liners.
- In a large bowl, whisk together pumpkin, sugar, oil, eggs, and vanilla until smooth.
- Add flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix until no dry streaks remain, being careful not to over-mix.
- In a separate bowl, mix streusel ingredients: flour, sugar, cinnamon, and salt. Cut in butter until crumbly.
- Fill muffin liners 2/3 full with batter, sprinkle with streusel.
- Bake for 18–25 minutes, checking with a light touch on tops for doneness.
- Cool on wire rack before serving.
Notes
- Use quality ingredients for best flavor.
- Don’t over-mix to keep muffins tender.
- Precise measurements ensure consistent results.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 190 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: pumpkin snickerdoodle muffins, fall breakfast, sweet breakfast treats, simple muffin recipe