There is something magical about the smell of pumpkin and cinnamon baking in the oven. These cinnamon sugar pumpkin muffins are soft, moist, and packed with warm fall spices. They are topped with a sweet, crunchy layer of cinnamon sugar that makes them feel like a treat from your favorite bakery.
Whether you enjoy them fresh from the oven with your morning coffee or save them for an afternoon snack, this recipe is a simple way to bring autumn flavors into your kitchen. And the best part? You only need one bowl and a few pantry staples to make them.
Cinnamon Sugar Pumpkin Muffins Recipe
Why You’ll Love This Cinnamon Sugar Pumpkin Muffins Recipe
- Perfect Fall Flavor – The blend of pumpkin, cinnamon, and sugar gives each bite a warm, cozy taste that feels like autumn in your kitchen.
- Moist and Fluffy – Thanks to the pumpkin puree, these muffins stay soft and tender for days.
- Easy to Make – Simple pantry ingredients and a quick prep time make this recipe beginner friendly.
- Great for Sharing – Perfect for breakfast, brunch, bake sales, or gifting to friends and neighbors.
- Freezer-Friendly – Make a batch ahead of time and freeze for quick snacks or breakfast treats later.
Ingredients for Cinnamon Sugar Pumpkin Muffins
Here’s what you’ll need to make these muffins. Make sure to use pumpkin puree and not pumpkin pie filling.
- 1 ¾ cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How to Make Cinnamon Sugar Pumpkin Muffins
Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a large mixing bowl, whisk together eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
Step 3: Add flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Step 4: In a small bowl, mix the cinnamon and sugar for the topping.
Step 5: Divide the batter evenly between the muffin cups. Sprinkle each muffin generously with the cinnamon sugar mixture.
Step 6: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Tips for Baking the Best Cinnamon Sugar Pumpkin Muffins
- Use fresh baking powder for a good rise.
- Don’t overmix the batter; it can make muffins dense.
- Sprinkle the cinnamon sugar just before baking for the best texture.
Flavor Variations for Cinnamon Sugar Pumpkin Muffins
- Chocolate lovers: Add ½ cup chocolate chips to the batter.
- Nutty crunch: Stir in chopped pecans or walnuts.
- Sweet glaze: Swap the cinnamon sugar topping for a light cream cheese glaze.
How to Serve and Store Pumpkin Muffins
These muffins are best enjoyed warm, but they are just as delicious at room temperature.
- Serve: Pair with coffee, tea, or a glass of cold milk.
- Store: Keep in an airtight container at room temperature for up to 3 days.
- Freeze: Wrap muffins individually and freeze for up to 2 months. Thaw at room temperature before serving.
| Calories | 195 kcal |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugars | 17 g |
| Protein | 3 g |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 35 mg |
| Sodium | 160 mg |
| Potassium | 120 mg |
| Calcium | 35 mg |
| Iron | 1 mg |
FAQs Cinnamon Sugar Pumpkin Muffins Recipe
1. Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already contains sugar and spices, which will change the flavor and texture of the muffins. Always use plain pumpkin puree for the best results.
2. How do I make these muffins dairy free?
You can substitute the milk with almond milk, oat milk, or any other plant based milk. The rest of the ingredients are already dairy free.
3. Can I make these muffins gluten free?
Yes. Replace the all purpose flour with a 1:1 gluten free baking flour blend. Keep in mind that baking times may vary slightly.
4. How do I keep the muffins moist?
Store them in an airtight container at room temperature, and avoid overbaking. You can also add a tablespoon of sour cream or Greek yogurt to the batter for extra moisture.
5. Can I freeze cinnamon sugar pumpkin muffins?
Yes. Wrap each muffin individually in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw at room temperature or warm in the microwave for 20–30 seconds before serving.
Cinnamon Sugar Pumpkin Muffins Recipe
Ingredients
- 1 ¾ cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
- Add flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- In a small bowl, mix the cinnamon and sugar for the topping.
- Divide the batter evenly between the muffin cups. Sprinkle each muffin generously with the cinnamon sugar mixture.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Video
Notes
- For extra flavor, add a pinch of nutmeg to the cinnamon sugar mix.
- Try mini muffins for a bite-sized treat—reduce bake time to 12 minutes.
- Best enjoyed fresh, but can be frozen for up to 2 months.
