These pumpkin muffins are easy to make and a delicious breakfast or snack for fall! They taste of pumpkin spice and cinnamon that make your house smell AMAZING. The addition of the pumpkin, yogurt and melted butter keep the muffins moist and flavourful.
The addition of Whipped Honey Cinnamon Butter is not necessary but it might just be our favourite part! All you need to make it is our Sea Salted Grass Fed Butter, Honey and Cinnamon! Pipe the whipped butter on top of your muffins, or cut them in half and generously spread them with a knife! Find the Whipped Honey Cinnamon Butter here!
All purpose flour
Pumpkin pie spice
Sugar (for topping)
Cinnamon (for topping)
Preheat oven to 375. Line a muffin tin with baking cups and set aside.
In a large bowl whisk together the flour, baking soda, pumpkin spice and cinnamon. Note: If you are using unsalted butter, add in 1/2 tsp salt.
In a medium bowl melt the butter. Add in the sugar and whisk until smooth. Whisk the eggs and add them to the mixture., Add the pumpkin puree, vanilla, and yogurt. Mix until smooth.
Make the cinnamon sugar; mix the tablespoon of sugar with 1/2 tsp of cinnamon in a small bowl.
Fill cupcake liners and sprinkle generously with cinnamon sugar. Bake for 18 – 20 minutes, or until a toothpick inserted comes out clean. This recipe makes 12 – 15 cupcakes depending on how much you fill the cupcakes. It is a thick batter so you can fill the cupcake batter fairly full without them spreading into each other.
While the cupcakes cool, make the Whipped Honey Cinnamon Butter. Find the recipe here!