Cinnamon Sugar Pumpkin Muffins

Recently I watched the newest season of The Great British Baking show, and felt inspired to bake. I had a can of pumpkin in the pantry and decided pumpkin muffins would happen. I love the way a good spicy pumpkin muffin fills the house with a sweet comforting smell. I found this recipe, it is probably the best muffin recipe I have ever used. The muffins puff up beautifully, they are moist and spicy and not too crumbly. The cinnamon and sugar topping bakes up crunchy and gives the muffin just enough sweet to balance the spice.

Cinnamon & Sugar Pumpkin Muffins

Ingredients:
1 3/4 cup all-purpose flour
1 tsp baking soda
1 tablespoon of pumpkin pie spice (I like a lot of spice, pretty sure I put more)
1/2 tsp salt
1/2 cup melted butter
1 1/2 cup sugar
1 1/2 cups pumpkin puree
2 large eggs
1/2 cup regular Greek yogurt
1 tsp vanilla

topping:
3 tbsp brown sugar
1 1/2 tbsp cinnamon

Directions:

1. Preheat oven to 425 degrees & line a 12 cup muffin pan with paper liners or grease with butter or coconut oil.

2. In a large bowl mix together the dry ingredients: flour, baking soda, pumpkin spice and salt. Set aside.

3. In  a medium bowl, stir together the wet ingredients. Whisk together the butter and sugar first, then add the pumpkin puree, eggs, yogurt and vanilla until smooth.

4. Add the wet ingredients to the dry ingredients and stir until just combined. Divide batter evenly between the 12 baking cups.

5. Mix the brown sugar and cinnamon together in a small bowl. Sprinkle cinnamon & sugar mixture over the muffins.

6. Bake for 5 minutes at 425 degrees, then reduce the oven temperature to 350 degrees and continue baking for 15-18 minutes. You will know the muffins are done by using the touch test. If you gently press the top middle of a muffin and it springs back into shape and does not retain a dent from your finger the muffin is done.