Cinnamon Sugar Pumpkin Muffins
Soft, fluffy, and perfectly spiced muffins with an irresistible sugary crunch on top, perfect for fall mornings or cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 cup (240g) pumpkin puree
- ½ cup (120ml) vegetable oil
- 2 large eggs
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar
- 1 teaspoon vanilla extract
- ¼ cup (60ml) milk
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with liners or grease it well.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet ingredients, alternating with milk. Mix until just combined.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Mix sugar and cinnamon for the topping and sprinkle generously over the muffin tops.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
[‘Don’t overmix the batter to avoid dense muffins.’, ‘Let eggs and milk come to room temperature for better mixing.’, ‘Use a toothpick to test for doneness.’, ‘Add a pinch of nutmeg or cardamom to the topping for extra flavor.’, ‘These muffins freeze beautifully for quick breakfasts later.’]
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 18
- Sodium: 150
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Keywords: pumpkin muffins, cinnamon sugar topping, fall recipe, easy muffins, pumpkin spice