Description
Cinnamon Sugar Pumpkin Muffins – moist, fluffy, warmly spiced, and coated in irresistible cinnamon sugar. These bakery-style muffins are perfect for fall mornings, cozy gatherings, or anytime you’re craving a sweet pumpkin treat.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup pumpkin puree (canned or homemade)
- ½ cup milk
- ½ cup vegetable oil
For the Topping
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, combine eggs, pumpkin puree, milk, and vegetable oil. Mix until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Scoop the batter into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool for 5 minutes, then transfer to a wire rack.
- For the topping, mix sugar and cinnamon in a small bowl. Brush muffin tops with melted butter (optional) and dip in the cinnamon sugar mixture.
- Serve warm or at room temperature.
Notes
- Use homemade pumpkin purée for richer flavor—just be sure it’s well-drained.
- Do not overmix the batter; it keeps the muffins tender and fluffy.
- For extra sweetness, double-dip the muffins in the cinnamon sugar topping.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Snack
- Method: Bake
- Cuisine: American