CINNAMON SUGAR PUMPKIN MUFFINS

I honestly couldn’t be more excited to bring you my first pumpkin recipe of the season – yay!!! I know it’s still only August and I hear ya, it isn’t fall yet… buuuut, when the pumpkin craving hits – it hits hard.

These Cinnamon Sugar Pumpkin Muffins are the perfect way to ease into fall baking this year. Soft, light, moist and very, very pumkin-y. These muffins are topped with a cinnamon-sugar-pecan mixture that takes them over the top. As the muffins rise during baking, it creates this crackle effect, much like you get on these Lemon Whippersnaps.

You can absolutely leave it off if you want, or cut out the nuts if you like. No biggie. The real treat is the muffin itself.

Ingredients

• 2 3/4 cups all purpose flour
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 2 cups sugar
• 2/3 cup brown sugar
• 3 eggs
• 1 15 oz can pumpkin
• 3/4 cup coconut oil
• 1/4 cup Almond Breeze Almondmilk original
• 1 tsp vanilla extract
• Cinnamon Sugar Topping
• 2/3 cups sugar
• 2/3 cup chopped pecans
• 1 tsp ground cinnamon OR pumpkin pie spice

Instructions

1. Preheat oven to 350F.
2. Line two muffin pans with muffin liners (24 total) and set aside.
3. Combine flour, salt, 1 teaspoon of cinnamon and baking soda in a medium bowl and whisk to combine. Set aside.
4. .............................

for full recipes please see : www.momontimeout.com

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