Pumpkin Spice Churro Muffins

$You need some key ingredients to make these muffins shine. They are: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 tsp baking soda - 1/2 tsp baking powder - 1/2 tsp salt - 1 tsp pumpkin pie spice - 1/2 cup canned pumpkin puree - 1/4 cup unsalted butter, melted - 1 large egg - 1/4 cup milk - 1 tsp vanilla extract These ingredients work together to create a moist and spiced muffin base. The pumpkin puree adds both flavor and moisture, making each bite soft and delicious. To make your muffins even better, you will want to add a sweet coating. For the cinnamon sugar, you will need: - 1/4 cup granulated sugar - 1 tsp cinnamon This cinnamon sugar adds a warm, sweet crunch. As you coat the muffins, the sugar sticks to the warm tops, creating a tasty crust. If you want to get creative, consider adding some fun extras. Here are a few options to try: - 1/2 cup chocolate chips for a sweet surprise - 1/2 cup chopped nuts for added crunch - A pinch of nutmeg to deepen the spice flavor These additives can help you create a unique twist on the classic recipe. Feel free to mix and match to suit your taste! First, set your oven to 350°F (175°C). This helps the muffins cook evenly. While the oven warms, get your muffin tin ready. You can use paper liners or spray the tin with baking spray. This step keeps the muffins from sticking. Next, grab a big bowl. In this bowl, add one cup of all-purpose flour. Then, add half a cup of granulated sugar. For a little lift, mix in half a teaspoon of baking soda and half a teaspoon of baking powder. Don’t forget the half teaspoon of salt. Finally, add one teaspoon of pumpkin pie spice for that warm fall flavor. Whisk all these dry ingredients together until they blend well. This makes sure your muffins rise nicely. Now, take another bowl and put in half a cup of canned pumpkin puree. Add a quarter cup of melted unsalted butter next. Crack in one large egg, then pour in a quarter cup of milk and one teaspoon of vanilla extract. Mix these wet ingredients until they’re smooth. When your wet mix is ready, slowly pour it into the dry ingredients. Fold them together gently. Be careful not to overmix, or your muffins could turn out tough. Once they are just combined, you’re ready for the next step! To keep your muffins soft, you must avoid overmixing the batter. When you combine wet and dry ingredients, fold them gently. Use a spatula to mix until you see no dry flour. Some lumps are okay. Remember, the more you mix, the tougher the muffins can get. The secret to fluffy muffins lies in your ingredients and technique. Always use fresh baking powder and baking soda. These help your muffins rise well. Also, make sure your butter is melted but not too hot. If the butter is too hot, it can cook the egg and lead to uneven texture. Coating your muffins in cinnamon sugar adds a sweet crunch. For the best results, prepare the cinnamon sugar while the muffins bake. Once they cool for five minutes, roll each muffin in the mixture. Make sure to coat all sides evenly. This step makes your muffins even more delicious! {{image_2}} You can make these muffins gluten-free. Use a 1:1 gluten-free flour blend instead of all-purpose flour. This swap keeps the same yummy texture. The muffins will still taste great, and no one will know the difference. To make a vegan version, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Also, use plant-based milk instead of regular milk. These changes make the muffins dairy-free and egg-free. You can add chocolate chips or nuts for extra flavor. Fold in half a cup of chocolate chips or chopped nuts into the batter. This twist adds a fun crunch and richness. Feel free to mix and match based on your taste. To keep your pumpkin spice churro muffins fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. You can keep them on the counter for up to three days. If you want them to last longer, place the muffins in the fridge. They will stay fresh for about one week in the fridge. Freezing these muffins is a great way to enjoy them later. First, let the muffins cool completely. Next, wrap each muffin in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container. Label the bag with the date. These muffins freeze well for up to three months. When you want to eat one, just take it out and let it thaw at room temperature. To enjoy your muffins warm again, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5 to 10 minutes. This will make them warm and soft. You can also use the microwave. Heat each muffin for about 20 to 30 seconds. Just be careful not to overheat, as that can make them tough. Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. This gives a fresh taste. Fresh pumpkin can have more moisture. Adjust the milk in the recipe if needed. To check if your muffins are done, insert a toothpick into the center. If it comes out clean, they are ready. Bake them for 18-20 minutes. Keep an eye on them, as oven times may vary. These muffins pair well with many treats. Serve them warm with maple syrup for dipping. You can also enjoy them with a cup of coffee or tea. Adding a dollop of whipped cream is a fun touch too. You learned how to make delicious pumpkin spice churro muffins. We covered the key ingredients, easy steps, and helpful tips for success. Remember, you can even try gluten-free or vegan options! Store your muffins well to keep them fresh. Feel free to experiment with add-ins like chocolate chips or nuts. Enjoy these tasty treats at any time! Happy baking brings joy and flavor to your kitchen.$

Indulge in the fall flavors with these delightful Pumpkin Spice Churro Muffins! This simple recipe combines pumpkin puree with warm spices to create a tasty treat perfect for any occasion. Learn how to make these fluffy muffins rolled in cinnamon sugar that will have everyone asking for more. Click through to explore the full recipe and enjoy baking these delicious bites of autumn bliss!

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Ingredients

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp pumpkin pie spice

1/2 cup canned pumpkin puree

1/4 cup unsalted butter, melted

1 large egg

1/4 cup milk

1 tsp vanilla extract

For the Cinnamon Sugar Coating:

1/4 cup granulated sugar

1 tsp cinnamon

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with baking spray.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice until well combined.

Combine Wet Ingredients: In another bowl, mix the pumpkin puree, melted butter, egg, milk, and vanilla extract until smooth.

Combine Mixtures: Gradually add the wet mixture to the dry ingredients, folding gently until just combined. Be careful not to overmix, as that can make the muffins tough.

Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Prepare Cinnamon Sugar: While the muffins are baking, combine the sugar and cinnamon in a small bowl for the coating.

Coat Muffins: Once the muffins are done, let them cool for about 5 minutes in the pan. Then, while they are still warm, roll each muffin in the cinnamon sugar mixture to coat evenly.

Cool and Serve: Place the coated muffins on a wire rack to cool completely. Enjoy them warm or at room temperature.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 servings

- Presentation Tips: Arrange the muffins on a decorative plate and dust with a sprinkle of pumpkin pie spice for an extra festive touch. Consider serving with a small bowl of maple syrup for dipping!