Cinnamon Sugar Pumpkin Muffins

I made these muffins a couple of weeks ago - long before it was appropriate to be eating pumpkin spice everything! But I have been in the mood for Fall and these are so good! I found the recipe on a blog called Mom on Timeout - you can find it HERE.

In a medium mixing bowl, combine 2 3/4 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of cinnamon, 1 teaspoon of baking soda, 1 1/3 cups of granulated sugar and 2/3 cup of brown sugar.

* I reduced the white sugar from 2 cups to 1 1/3 cups. In the future, I will likely reduce it even more! These muffins are sweet!

Once the dry ingredients are well combined, mix in 3 eggs.

Mix in one 15 ounce can of pumpkin puree.

When the pumpkin is mixed in, add in 3/4 cup of coconut oil - if you melt the coconut oil before, it will be easier to mix in!

Finally, mix in 1/4 cup of milk (I use cashew milk) and 1 teaspoon of vanilla extract.

Prepare 2 muffin tins (I needed 22 total) with cupcake liners (or spray it with cooking spray). And fill each cup to be about 3/4 of the way full. Once the muffins are divided make the cinnamon sugar topping.

In a small mixing bowl, combine 1/3 cup of sugar (I reduced this from 2/3 cup in the original recipe), 2/3 cup of chopped pecans and 1 teaspoon of cinnamon or pumpkin pie spice - I used pumpkin pie spice!

Sprinkle the sugar topping over each muffin - I spread it as evenly as I could.

Bake the muffins in an oven preheated to 350 degrees Fahrenheit for 25 minutes. Let the muffins sit in the muffin tin for about 10 minutes once they come out the oven before transferring them to a wire cooling rack to cool completely.

CINNAMON SUGAR PUMPKIN MUFFINS
yield 22 muffins

ingredients
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 1/3 cups granulated sugar
2/3 cup brown sugar
3 eggs
1 15oz can pumpkin puree
3/4 cup coconut oil, melted
1/4 cup milk
1 teaspoon vanilla extract

for the sugar topping...
1/3 cup granulated sugar
2/3 cup chopped pecans
1 teaspoons cinnamon or pumpkin pie spice

directions
1. In a medium mixing bowl, combine the flour, salt, cinnamon, baking soda, granulated sugar and brown sugar.
2. When the dry ingredients are well combined, mix in the eggs, the pumpkin puree, the coconut oil, the milk and the vanilla extract - stirring between each addition.
3. Prepare 2 muffin tins (for 22 muffins total) with cupcake liners or by spraying them with cooking spray. Fill each cup to be 3/4 of the way full.
4. Set the muffin tins aside and make the sugar topping. In a small bowl, combine the granulated sugar, chopped pecans and cinnamon or pumpkin pie spice.
5. Sprinkle the sugar topping over the top of each muffin - spread it over the muffins as evenly as possible.
6. Bake the muffins for 35 minutes in an oven preheated to 350 degrees Fahrenheit.
7. When the muffins come out of the oven, let them sit in the muffin tin for about 10 minutes before transferring them to a wire cooling rack to cool completely!

Enjoy!