Sugared Pumpkin Spice Muffins at Home

It has been the dependable weather for baking – sorry friends in Texas and other still warm states! It rained all day yesterday and while it’s a total pain when you have a puppy who needs to go out every hour, it makes for the coziest day for baking.

If you’ve been following these past 10 years, you might remember these muffins. Worth keeping them because they’re straightforward to make but also they’re dipped in butter and cinnamon sugar. I mean hello?!

Inspired by that recipe, I created a pumpkin version. Pumpkin puree, from-scratch pumpkin spice… the whole thing tastes like a doughnut. Deeply good.

To Make These Sugared Pumpkin Spice Muffins Gather:

• unbleached all-purpose flour
• sugar
• baking powder
• pumpkin spice
• kosher salt
• pumpkin puree
• whole milk
• egg
• vanilla
• melted butter

Preheat your oven to 350℉ (or 180℃) and grease a standard nonstick muffin pan.

In a mixing bowl, measure and add 1-1/2 cup flour, 1/2 cup sugar, 1-1/2 teaspoons baking powder, 1 teaspoon pumpkin spice and 1/4 teaspoon kosher salt.

Whisk to combine.

In a separate bowl, add 1/2 cup pumpkin puree, 1/2 cup whole milk, 1 egg and 1 teaspoon vanilla extract.

Again, whisk to combine.

Pour the wet into the bowl of the dry ingredients.

Stir until simply combined.

Do not over mix.

Using a scoop, measure out the muffin batter.

And divide it among a standard muffin pan.

Tap firmly on the counter to settle the batter into each cup. I would’ve done this but I was afraid I would wake up Finn so I skipped this step. It’s not crucial, so if you don’t or forget, it’s entirely fine.

Bake on the middle rack of your preheated oven and bake for 15 minutes, rotating the pan halfway through, or until a tester comes out clean or with only a few crumbs attached.

While the muffins bake, whisk together 1/2 cup granulated sugar with 1 tablespoon pumpkin spice.

Once the sugared pumpkin spice muffins are baked, allow for them to cool until safe to handle.

Working with one at a time, dip in the butter and let any excess drip off back into the bowl.

Then roll it in the pumpkin spice sugar and repeat.

Now if you’ll excuse me, I have 11 more to eat.

Enjoy! And if you give this Sugared Pumpkin Spice Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!