Cinnamon Sugar Pumpkin Muffins Recipe

Introduction

These Cinnamon Sugar Pumpkin Muffins are simple, delicious, and perfect for fall baking. They combine warm spices with a sweet, crunchy topping for an irresistible treat. For more seasonal pumpkin ideas, try the Cranberry Pecan Pumpkin Bread Recipe or the Mini Pumpkin Cheesecake Bites Recipe.

Ingredients

These Cinnamon Sugar Pumpkin Muffins combine warm spices with sweet pumpkin for a moist, cake-like texture that’s perfectly complemented by the crunchy cinnamon-sugar coating.

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup pumpkin puree
• 2 tablespoons milk
• 2 tablespoons unsalted butter, melted (for topping)
• 1/4 cup granulated sugar (for topping)
• 1 teaspoon ground cinnamon (for topping)

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: These Cinnamon Sugar Pumpkin Muffins come together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with non-stick spray. This ensures your Cinnamon Sugar Pumpkin Muffins release easily after baking.

Step 2 — Mix Dry Ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt. Whisking thoroughly prevents clumps and ensures even leavening.

Step 3 — Combine Wet Ingredients

In a separate bowl, beat 2 large eggs with 1 cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable oil, and ¼ cup milk until smooth. Use room-temperature ingredients for better emulsification and a uniform batter.

Step 4 — Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix. A few streaks of flour are okay—overmixing can make the muffins tough.

Step 5 — Fill Muffin Cups

Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full. For consistent size, use a cookie scoop or a ¼-cup measuring cup.

Step 6 — Make Cinnamon Sugar Topping

In a small bowl, mix ¼ cup granulated sugar with 1 teaspoon ground cinnamon. Sprinkle this mixture generously over the top of each unbaked muffin for a sweet, spiced crust.

Step 7 — Bake to Perfection

Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and spring back when lightly pressed.

Step 8 — Cool and Serve

Let the Cinnamon Sugar Pumpkin Muffins cool in the pan for 5 minutes before transferring to a wire rack. This prevents steaming and keeps the bottoms crisp. Serve warm or at room temperature.

Nutritional Information

Calories	280
Protein	4g
Carbohydrates	42g
Fat	11g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and a nutty flavor to your Cinnamon Sugar Pumpkin Muffins.
• Greek yogurt — Replaces oil for extra protein and a moist, tender crumb.
• Maple syrup or honey — Natural sweeteners that offer a rich flavor instead of refined sugar.
• Almond flour — A gluten-free, lower-carb option with a slightly sweet, nutty taste.
• Coconut oil — A dairy-free fat substitute that adds a subtle tropical note.
• Unsweetened applesauce — Reduces fat and sugar while keeping the muffins moist.
• Oat flour — A gluten-free alternative that provides a hearty texture and mild flavor.
• Egg whites or flax eggs — Lower in fat and cholesterol, or a vegan option that binds ingredients well.

Serving Suggestions

• Pair with a hot cup of coffee or chai tea for a cozy morning treat.
• Serve alongside vanilla ice cream for a simple dessert.
• Perfect for brunch buffets alongside savory egg dishes.
• Pack in lunchboxes for a sweet midday snack.
• Offer at holiday gatherings with apple cider or hot chocolate.
• Dust with extra cinnamon sugar before serving for added sparkle.

These Cinnamon Sugar Pumpkin Muffins are versatile enough for breakfast, dessert, or any festive occasion. For a special touch, warm them slightly and serve on a rustic wooden board or tiered stand.

Common Mistakes to Avoid

• Mistake: Using watery canned pumpkin, which thins the batter. Fix: Opt for pumpkin purée, not pumpkin pie filling, to maintain proper consistency.
• Mistake: Overmixing the batter, leading to tough, dense muffins. Fix: Gently fold wet and dry ingredients until just combined for a tender crumb.
• Mistake: Skipping the step of lining the muffin tin, causing sticking. Fix: Always use paper liners or grease the tin thoroughly for easy release.
• Mistake: Overfilling muffin cups, which causes spillover and uneven baking. Fix: Fill cups only ⅔ to ¾ full to allow for proper rise.
• Mistake: Applying cinnamon sugar topping too early, so it melts away. Fix: Sprinkle the cinnamon sugar mixture on just before baking for a crisp, sugary crust.
• Mistake: Underbaking, resulting in a gummy, undercooked center. Fix: Use a toothpick test—it should come out clean when inserted into the center.
• Mistake: Using expired baking powder or soda, which inhibits rise. Fix: Check the freshness of your leaveners to ensure your muffins puff up properly.
• Mistake: Not allowing muffins to cool before removing from the pan. Fix: Let them rest for 5–10 minutes to set, preventing breakage.

Storing Tips

• Fridge: Store cooled Cinnamon Sugar Pumpkin Muffins in an airtight container for up to 5 days.
• Freezer: Wrap each muffin tightly in plastic wrap, then place in a freezer bag or airtight container; freeze for up to 3 months.
• Reheat: Warm refrigerated or thawed muffins in a 300°F oven for 5–10 minutes, or microwave for 15–20 seconds until heated through to at least 165°F for food safety.

For best texture, let frozen Cinnamon Sugar Pumpkin Muffins thaw at room temperature before reheating.

Conclusion

These Cinnamon Sugar Pumpkin Muffins are a perfect fall treat, combining warm spices with a sweet, crunchy topping. If you love pumpkin baking, try our Pumpkin Delight Recipe or Healthy Pumpkin Oat Muffins Recipe next. Give this recipe a try and share your results in the comments below!

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FAQs

Can I use fresh pumpkin instead of canned for these Cinnamon Sugar Pumpkin Muffins?

Yes, you can substitute about 1 cup of homemade pumpkin puree for the canned pumpkin. Ensure it is well-drained and thick to match the consistency of canned puree for the best texture in your Cinnamon Sugar Pumpkin Muffins.

How should I store these muffins to keep them fresh?

Store the Cinnamon Sugar Pumpkin Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months.

Can I make these muffins without the cinnamon sugar topping?

You can omit the cinnamon sugar topping, but it adds a signature sweet crunch. For a simpler version, try a plain streusel or a light glaze instead on your Cinnamon Sugar Pumpkin Muffins.