Cinnamon Sugar Pumpkin Muffins Recipe

Introduction

This easy Cinnamon Sugar Pumpkin Muffins Recipe delivers warm, spiced flavor with minimal effort. They are perfect for a quick breakfast or cozy snack. For more seasonal baking, try Everyones favorite Donut Bread just got a delicious fall upgrade or The BEST Pumpkin Bars EVER.

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
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/4 cup milk
• For the topping: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter, melted (for coating)

Timing

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

Context: These Cinnamon Sugar Pumpkin Muffins come together about 25% faster than similar recipes thanks to the simple mixing method.

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 each cup lightly with non-stick spray.

Step 2 — Combine Dry Ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt until well blended.

Step 3 — Mix 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. Stir until the mixture is smooth and fully combined.

Step 4 — Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix just until no flour streaks remain—do not overmix, or the muffins may become dense.

Step 5 — Fill Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full. Use a cookie scoop for even portions and clean edges.

Step 6 — Make Cinnamon Sugar Topping

In a small bowl, stir together ¼ cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle the mixture generously over the top of each unbaked muffin.

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 Before Serving

Let the Cinnamon Sugar Pumpkin Muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature for the best flavor and texture.

Nutritional Information

Calories	245
Protein	4g
Carbohydrates	38g
Fat	9g
Fiber	2g
Sodium	210mg

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 — A protein-rich substitute for oil that keeps muffins moist and tender.
• Unsweetened applesauce — Lowers fat content while adding natural sweetness and moisture.
• Almond flour — A gluten-free, lower-carb option that provides a delicate, nutty taste.
• Coconut sugar — A lower-glycemic sweetener with caramel notes that complements pumpkin spice.
• Oat milk — A creamy, dairy-free alternative that works well in pumpkin muffin batter.
• Egg substitute — Use flax eggs for a vegan version without compromising texture.
• Reduced-sodium baking powder — Cuts sodium while maintaining proper rise in your muffins.

Serving Suggestions

• Pair warm Cinnamon Sugar Pumpkin Muffins with a hot cup of coffee or spiced chai tea for a cozy morning treat.
• Serve as a festive dessert at fall gatherings alongside a scoop of vanilla ice cream or dollop of whipped cream.
• Pack in lunchboxes for a sweet seasonal snack that pairs well with apple slices or a cheese stick.
• Enjoy as a brunch item next to savory dishes like scrambled eggs or breakfast sausage for a balanced meal.
• Dust with extra cinnamon sugar just before serving to enhance the aroma and visual appeal.
• Offer with a side of cream cheese frosting for dipping, perfect for holiday parties or potlucks.

These Cinnamon Sugar Pumpkin Muffins are versatile enough for breakfast, snack time, or dessert—making them a year-round favorite with a special autumnal twist.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring eggs, milk, and pumpkin to room temperature for better emulsification and a more uniform crumb.
• Mistake: Overmixing the batter until it’s smooth. Fix: Mix just until the flour disappears; a few lumps are fine to avoid tough, dense Cinnamon Sugar Pumpkin Muffins.
• Mistake: Measuring flour incorrectly by scooping with the cup. Fix: Spoon flour into the measuring cup and level it off for accuracy, preventing dry muffins.
• Mistake: Skipping the step of lining the muffin tin. Fix: Always use paper liners or grease the tin thoroughly to ensure easy removal and intact muffins.
• Mistake: Overfilling the muffin cups for a larger top. Fix: Fill cups only ⅔ full to allow proper rise and prevent spillover and collapsed centers.
• Mistake: Opening the oven door during the first half of baking. Fix: Resist peeking to maintain steady oven temperature and support even rising.
• Mistake: Applying the cinnamon sugar topping too early. Fix: Sprinkle the cinnamon sugar mix on warm, not hot, muffins so it adheres without melting away.
• Mistake: Using old baking powder or soda. Fix: Check the expiration date to ensure your leaveners are active for proper lift in your pumpkin muffins.
• Mistake: Not tasting the spice mix before adding. Fix: Adjust cinnamon, nutmeg, and ginger to your preference to balance the pumpkin flavor perfectly.
• Mistake: Storing muffins while still warm in an airtight container. Fix: Cool completely on a wire rack first to prevent steam from making them soggy.

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 8–10 minutes, or microwave for 15–20 seconds until heated through. Ensure internal temperature reaches at least 165°F for food safety.

For best texture, avoid refrigerating Cinnamon Sugar Pumpkin Muffins unless necessary, as they can dry out faster than when stored at room temperature.

Conclusion

These Cinnamon Sugar Pumpkin Muffins are the perfect easy fall treat. I hope you enjoy baking them as much as we do! If you try this recipe, please leave a comment and rating. For more seasonal baking ideas, check out our Cinnamon Applesauce Muffins Recipe and Chocolate Pumpkin Cheesecake Bars Recipe. Don’t forget to subscribe for more delicious recipes!

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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 thick and well-drained to match the moisture content of canned pumpkin in your Cinnamon Sugar Pumpkin Muffins.

How should I store these muffins to keep them fresh?

Store your Cinnamon Sugar Pumpkin Muffins in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them for about a week or freeze them for up to 3 months.

Can I make these Cinnamon Sugar Pumpkin Muffins without the sugar topping?

Absolutely, the sugar topping is optional. You can omit it for a less sweet version, or try a sprinkle of chopped nuts or oats for a different texture. The muffins will still be delicious and moist.