Cinnamon brown sugar pumpkin muffins
These easy cinnamon brown sugar pumpkin muffins are moist, delicious and the perfect grab-and-go breakfast or snack for fall.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
- 1 cup oat flour
- 2 cups flour
- 2 tsp baking powder 1
- `1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp allspice
- 2 cups packed brown sugar
- 1 cup pumpkin puree (cook 1½ cups pumpkin until soft)
- 4 large eggs
- 3/4 cup vegetable oil
For the topping (optional)
- 2 tbsp brown sugar
- 1 tsp cinnamon
Preheat the oven to 180°C/350°F and a line a 12-hole muffin pan with paper liners.
Whisk together all the dry ingredients in a large mixing bowl.
In a separate bowl or mixing jug, combine the brown sugar, pumpkin, eggs and vegetable oil.
Mix until just combined.
Spoon the batter into the prepared muffin pan, filling the liners 3/4 full.
Combine cinnamon and sugar and sprinkle over the top.
Place into the preheated oven and bake for 15-20 minutes until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely before serving.
Calories: 282kcal | Carbohydrates: 26g | Protein: 7g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 226mg | Potassium: 189mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3280IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg