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Pumpkin Cinnamon Toast Crunch Muffins

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Delicious and crunchy pumpkin muffins perfect for fall, inspired by childhood memories.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 large eggs
  • 1 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup crushed Cinnamon Toast Crunch cereal

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your muffin tin by lining it with paper liners or greasing it.
  3. Mix the dry ingredients in a large bowl: flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Combine the wet ingredients in another bowl: eggs, pumpkin puree, brown sugar, vegetable oil, milk, and vanilla extract.
  5. Merge the wet and dry mixtures, stirring gently to combine.
  6. Fold in the crushed Cinnamon Toast Crunch cereal.
  7. Fill the muffin tin three-quarters full with the batter.
  8. Top with more crushed cereal before baking.
  9. Bake for 18-20 minutes, until a toothpick comes out clean.
  10. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack.

Notes

These muffins are great warm, with cream cheese or sprinkled with cinnamon sugar. They freeze well for up to 3 months.

Nutrition

Keywords: pumpkin muffins, fall recipes, breakfast muffins, baking, cinnamon toast crunch, autumn treats

Find it online: https://crunchytable.com/fall-pumpkin-cinnamon-toast-crunch-muffins/