Cinnamon Sugar Pumpkin Muffins
These irresistibly moist pumpkin muffins topped with a crunchy cinnamon sugar coating are the perfect balance of warmth, spice, and everything nice that autumn baking demands. Whether you're looking for a quick breakfast option, an afternoon pick-me-up, or a crowd-pleasing treat for gatherings, these muffins deliver comfort in every bite.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Ice cream scoop or 1/4 cup measure
Ingredients
Muffin Batter
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 2 tsp pumpkin pie spice homemade or store-bought
- ½ tsp ground cinnamon
- ½ tsp salt
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs room temperature
- ½ cup vegetable oil coconut oil works beautifully too
- ¼ cup milk any variety, including plant-based
- 1 tsp vanilla extract
Cinnamon Sugar Topping
- ⅓ cup granulated sugar
- 1½ tsp ground cinnamon
- 2 tbsp butter melted
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or generously grease with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a large bowl, beat together the pumpkin puree, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition.
- Pour in the oil, milk, and vanilla extract, mixing until the batter is smooth and uniform.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Stop mixing as soon as no dry flour is visible.
- Using an ice cream scoop or ¼ cup measure, divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- In a small bowl, mix together the granulated sugar and cinnamon for the topping. Set aside while the muffins bake.
- Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- While the muffins are still warm (but not hot), brush the tops with melted butter, then dip or sprinkle with the cinnamon sugar mixture.
Notes
These muffins stay fresh at room temperature in an airtight container for up to 3 days. You can refrigerate them for up to 1 week or freeze unfrosted muffins for up to 3 months.
To make these muffins healthier, try replacing half the all-purpose flour with whole wheat flour, reducing the sugar, substituting applesauce for half the oil, or adding ground flaxseed.
For vegan muffins, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), use plant-based milk, and substitute plant-based butter for the topping.
Nutrition
Calories: 265kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 2gCholesterol: 35mgSodium: 210mgFiber: 1gSugar: 23gVitamin A: 50IU
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