Sweet Seasonal Switch

Have you ever wished for something you can hardly stand it? That’s us this Saturday! Now that summer is unofficially over, it’s PUMPKIN SEASON! We’ve been waiting months and months for this and now it’s here! Baking Cinnamon Sugar Pumpkin Muffins are pumpkin spice and everything nice! A true wish come true!

Ingredients

• 2¾ cups all purpose flour

• 1 tsp salt

• 1 tsp ground cinnamon

• 1 tsp baking soda

• 2 cups sugar

• ⅔ cup brown sugar

• 3 eggs

• 1 15 oz can pumpkin

• ¾ cup coconut oil

• 1/4 cup unsweetened almond milk

• 1 tsp vanilla extract

Cinnamon Sugar Topping

• ⅔ cups sugar

• 1/2 tsp ground cinnamon

•. 1/2 tsp pumpkin pie spice

•cream cheese frosting

•Heath Bits

Instructions

1 Preheat oven to 350F.

2 Line two muffin pans with muffin liners (24 total) and set aside.

3 Combine flour, salt, 1 teaspoon of cinnamon and baking soda in a medium bowl and whisk to combine. Set aside.

4 In a large bowl, combine sugar, brown sugar, eggs, pumpkin, coconut oil, almond milk, and vanilla extract. Whisk to combine.

5 Slowly fold dry mixture into wet mixture just until combined.

6 Fill muffin liners about three-quarters full.

Cinnamon Sugar Topping

1 Combine sugar, cinnamon, and pumpkin pie spice in small bowl. Stir.

2 Sprinkle a teaspoon or more of the topping on top of the muffins.

3 Bake for 25 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes in muffin pan before removing to a cooling rack.

Once cool frost with cream cheese frosting and sprinkle with Heath Bits.

*recipe inspired by Mom ON Timeout

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