Cinnamon Sugar Pumpkin Muffins

WANT TO SAVE THIS RECIPE?

Golden, fluffy, and warmly spiced, these Cinnamon Sugar Pumpkin Muffins are everything cozy fall mornings dream of. Each muffin is crowned with a generous sprinkle of cinnamon-sugar, giving it a delightful crunch that pairs perfectly with the soft pumpkin crumb inside. They taste like the pumpkin version of a snickerdoodle and come together in one bowl—yes, it’s that easy.

The aroma alone will wrap your kitchen in the scent of autumn spices. Whether you’re baking for a lazy Sunday breakfast, a holiday treat tray, or just because pumpkin is your love language, this recipe will instantly become your go-to. Bonus: they stay moist for days, and they freeze beautifully for whenever you’re craving a bite of fall.

---

What Kind of Pumpkin Should I Use?

For this recipe, canned pumpkin puree is your best bet. It’s smooth, consistent, and gives the muffins a rich, deep pumpkin flavor without extra moisture that can affect the texture. Just make sure you’re using 100% pure pumpkin, not pumpkin pie filling which has added sugar and spices.

---

Ingredients for the Cinnamon Sugar Pumpkin Muffins

Pumpkin Puree: The star of the recipe, adding moisture, flavor, and that beautiful orange hue.

All-Purpose Flour: Provides structure to the muffins without making them too dense.

Brown Sugar: Adds sweetness with a hint of molasses depth that white sugar can’t match.

Granulated Sugar: Used both in the batter and for that irresistible cinnamon-sugar topping.

Vegetable Oil: Keeps these muffins ultra-moist and tender.

Eggs: Bind the ingredients and give the muffins structure.

Vanilla Extract: Enhances the pumpkin and spice flavors.

Baking Powder & Baking Soda: Help the muffins rise for a fluffy texture.

Salt: Just a touch to balance the sweetness.

Pumpkin Pie Spice: The classic blend that gives these muffins their cozy fall flavor.

Cinnamon: Used both in the batter and in the topping for that double-cinnamon delight.

---

How To Make the Cinnamon Sugar Pumpkin Muffins

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease with cooking spray.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and fully combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

Step 4: Make the Batter

Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix—you want the batter to stay light and airy.

Step 5: Fill and Bake

Divide the batter evenly among the muffin cups, filling them about 3/4 full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Add the Cinnamon Sugar Topping

While the muffins are still warm, brush the tops with a little melted butter and dip or sprinkle generously with cinnamon sugar. Let cool slightly before serving.

---

How to Serve and Store These Muffins

These muffins are best served slightly warm, fresh out of the oven with a little pat of butter or alongside your morning coffee. They make a cozy addition to brunch spreads or an after-school snack.

To store, keep them in an airtight container at room temperature for up to 4 days. For longer storage, freeze the muffins (without the topping) and reheat before adding the cinnamon sugar.

---

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-pureed and not watery. Drain off any excess liquid to avoid soggy muffins.

What if I don’t have pumpkin pie spice?

You can make your own blend using cinnamon, nutmeg, ginger, and cloves.

Can I make these muffins gluten-free?

Absolutely! Use a 1:1 gluten-free flour substitute. Just ensure it’s meant for baking.

Do these muffins need to be refrigerated?

Nope! They’re best stored at room temperature unless you plan to keep them for more than a few days.

Can I make mini muffins instead?

Yes, just reduce the baking time to about 10–12 minutes. Keep an eye on them as ovens vary.

How can I make them healthier?

Try using coconut sugar, whole wheat flour, or swapping half the oil for unsweetened applesauce.

---

Want More Muffin Ideas with a Twist?

If these cinnamon sugar pumpkin muffins make your fall baking list, you might love these other cozy picks:

• Blueberry Swirl Yogurt Bites for a fruity tang and creamy texture.
• Strawberry Cheesecake Banana Pudding for a no-bake dessert dream.
• Oreo Stuffed Cinnamon Rolls if you want even more cinnamon-sugar joy.
• Lemon Oatmeal No-Bake Cookies when you’re craving citrusy comfort.
• Heart-Shaped Sugar Donuts for a sweet treat made with love.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swap in applesauce? Add a sprinkle of nutmeg? Try them with cream cheese frosting?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

👉 For more cozy and sweet recipe inspiration, follow me on Pinterest @LifeWithNinaRecipes.

---

Print