Roasting a pumpkin and making your own puree has never been more worth it. These will fill your home with the delightful aroma of pumpkin spice and everything nice. The finished muffins are pillowy, delicious morsels that pair perfectly with coffee with a splash of cream.

Recipe from Little Sweet Baker

What You Need

• 1 3/4 cups (220g) all-purpose flour
• 1 tsp (5g) baking soda
• 2 tsp (4g) pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg)
• 1/2 tsp (2.5g) salt
• 1/2 cup (125ml) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1 1/2 cups (367g) canned pumpkin puree (you can also make your own pumpkin puree)
• 2 large eggs
• 1/4 cup (60g) regular or Greek yogurt (plain or vanilla)
• 1 tsp vanilla

For the Cinnamon Sugar Topping:

• 1 tbsp (12g) granulated sugar
• 1/2 tsp (1g) cinnamon

How to Make It

1. Preheat oven to 425ºF and grease or line a 12 cup muffin pan with paper liners.
2. In a large bowl, toss together the flour, baking soda, pumpkin spice, and salt. Set aside.
3. In a medium bowl, cream the butter and sugar together until incorporated. Then add the pumpkin puree (here is how to make this), eggs, yogurt, and vanilla. Stir until smooth.
4. Add the wet ingredients to the dry ingredients. Stir until just combined, do not overmix. Divide batter into the 12 muffins cups.
5. Mix the sugar and cinnamon together and sprinkle over the top. Bake for 5 minutes at 425ºF, then reduce the temp to 350ºF and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.
6. Enjoy them warm straight from the oven!! Once completely cooled, place the muffins in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge. Then reheat in the oven at 350 F for 5-10 minutes to freshen up the muffin when you need a taste of fall!