Sparkling Pumpkin Muffin

Pumpkin and cinnamon—a perfect duo for a tasty muffin. MORE + LESS -

Muffins

2/3

cup sugar

1/2

cup LAND O LAKES® Cinnamon Sugar Butter Spread

cup canned pumpkin

LAND O LAKES® All-Natural Eggs

cups all-purpose flour

tablespoon baking powder

1/2

teaspoon salt

1/4

teaspoon ground nutmeg

1/4

cup LAND O LAKES® Cinnamon Sugar Butter Spread melted, if desired

tablespoons coarse grain sugar, if desired

LAND O LAKES® Cinnamon Sugar Butter Spread, if desired

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1

Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or spray muffin pan cups with no-stick cooking spray. Set aside.
2

Combine 2/3 cup sugar and 1/2 cup Cinnamon Sugar Butter Spread in large bowl; beat at medium speed until well mixed. Add pumpkin and eggs; continue beating until well mixed. Add all remaining muffin ingredients; stir until well mixed.
3

Spoon batter evenly into prepared muffin pan cups. (Muffin cups will be full.) Bake for 17 to 19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to wire cooling rack.
4

While muffins are warm, brush tops with melted Cinnamon Sugar Butter Spread; sprinkle each muffin with 1/2 teaspoon coarse grain sugar. Serve with additional Cinnamon Sugar Butter Spread, if desired.