Description
These Cinnamon Sugar Pumpkin Muffins are soft, fluffy, and full of cozy fall flavor. Topped with a sweet cinnamon-sugar crust, they’re the perfect breakfast treat or snack. Easy to make in one bowl and freezer-friendly!
Ingredients
1 cup pumpkin puree
1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
2 tablespoons melted butter
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or grease it lightly.
2. In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
3. In a separate bowl, mix flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
4. Add the dry mixture to the wet ingredients and stir until just combined. Avoid overmixing.
5. Spoon batter into muffin cups, filling each about 3/4 full.
6. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
7. While warm, brush each muffin with melted butter and dip or sprinkle with cinnamon sugar topping.
8. Let cool slightly before serving.
Notes
Make sure to use 100% pure pumpkin, not pumpkin pie mix.
Don’t overmix the batter to keep the muffins soft and fluffy.
These freeze well—just skip the topping until you’re ready to eat.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 17g
- Sodium: 135mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin muffins, fall baking, cinnamon sugar