Spiced Pumpkin Churro Muffins are the perfect fall treat, blending the warm flavors of pumpkin spice with the delightful texture of churros. These muffins are not only easy to make but also incredibly delicious, making them a great addition to your breakfast or dessert table. With a hint of cinnamon and sugar, these muffins are sure to become a favorite in your household. Let’s dive into this scrumptious recipe!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Coating: While the muffins are baking, mix the granulated sugar and cinnamon in a small bowl for the churro coating.
- Coat Muffins: Once the muffins are done, remove them from the oven and let them cool for a few minutes. Then, roll each muffin in the cinnamon sugar mixture while they are still warm.
- Serve: Allow the muffins to cool completely on a wire rack before serving. Enjoy your Spiced Pumpkin Churro Muffins!
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is well-drained and not too watery to maintain the right consistency in the muffins.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.
Can I freeze these muffins?
Yes, these muffins freeze well. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw them at room temperature before enjoying.
What can I substitute for vegetable oil?
You can substitute vegetable oil with melted coconut oil or unsweetened applesauce for a healthier option.