- A soft and fluffy texture - Lots of pumpkin spice goodness and sweet cinnamon sugar - An easy fall breakfast that comes together in minutes
- Pumpkin puree - Granulated sugar - Eggs - Vegetable oil - Buttermilk - Vanilla extract - All-purpose flour
- Baking powder - Baking soda - Kosher salt - Pumpkin pie spice - Ground cinnamon
In a large bowl, whisk pumpkin, sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
In a medium bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice.
Fold flour mixture into liquid mixture until batter is just combined.
In a small bowl, combine sugar and cinnamon until evenly combined.
Fill muffin cups to brim with batter and sprinkle cinnamon sugar evenly over top.
Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking 15-20 minutes until muffins are golden brown. Enjoy!