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Cinnamon Sugar Pumpkin Muffins

A stack of cinnamon sugar pumpkin muffins arranged on a silver plate, topped with a glistening coating of cinnamon sugar.
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These Cinnamon Sugar Pumpkin Muffins are soft, moist, and bursting with warm fall spices. Topped with a crisp cinnamon sugar coating, they’re the perfect cozy treat for breakfast, dessert, or a midday snack.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with nonstick spray.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
  3. In a large bowl, mix together vegetable oil, granulated sugar, brown sugar, egg, pumpkin puree, milk, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
  5. Divide batter evenly into muffin cups, filling each about 3/4 full.
  6. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly.
  8. In a small bowl, mix the topping sugar and cinnamon together.
  9. Brush muffin tops with melted butter, then dip or sprinkle with the cinnamon sugar mixture.

Notes

  • Use 100% canned pumpkin, not pumpkin pie filling.
  • Don’t overmix the batter to avoid dense muffins.
  • Store at room temperature in an airtight container with paper towels to absorb moisture.
  • Freeze muffins before adding the topping; add after reheating for best texture.
  • You can use a gluten-free flour blend to make these gluten-free.
  • Use dairy-free milk and butter alternatives for a dairy-free version.

Nutrition

Find it online: https://recipeeasily.com/cinnamon-sugar-pumpkin-muffins-recipe/