These super flavorful pumpkin muffins are coated in a generous layer of cinnamon and sugar. They are so simple and so delicious!
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These muffins are super easy to make but are a staple at our house, especially in the fall! Just be sure to follow my tips below and you’ll be enjoying these muffins yourself in no time.
Tips for making this recipe:
- Use room temperature ingredients (butter, pumpkin puree, eggs). If the ingredients are chilled, you will run into issues with the butter clumping up, leading to inconsistent texture in the muffins.
- Immediately toss the muffins in cinnamon and sugar when they come out of the oven. If you coat them while they are still warm, the sugar mixture will adhere to the muffins all on its own. If the muffins have cooled, you can brush a very light layer of melted butter over the muffins prior to coating.
- If you don’t use paper cupcake liners, make sure to thoroughly grease the muffin pan. If you do use paper liners, I prefer to remove the liners and coat the entire muffin in sugar. You may also leave them in the paper liner and only coat the tops with sugar!
Happy baking!
Cinnamon Sugar Pumpkin Muffins
These super flavorful pumpkin muffins are coated in a generous layer of cinnamon and sugar. They are so simple but so delicious!
Ingredients
For the muffins
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 2 eggs room temperature
- 1 cup canned pumpkin puree 8 ounces
- 1⅔ cups all-purpose flour sifted or spooned
- 2 tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For the cinnamon sugar topping
- ¾ cup granulated sugar
- ½ teaspoon cinnamon
Instructions
To make the muffins
- Preheat the oven to 350 degrees.
- In a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and sugar until light and fluffy.
- Add in pumpkin puree and eggs, mix until combined. Scrape down the bowl once complete.
- In a separate bowl, whisk together dry ingredients (flour, pumpkin pie spice, salt, baking soda, baking powder).
- Slowly add the dry ingredients to the wet ingredients, mixing in between each addition. Scrape down the bowl once complete.
- Prepare the muffin tin by lining with paper cupcake liners OR greasing it well.
- Use a spoon or a cookie dough scoop to spoon the batter into each muffin well. Fill each ~¾ full.
- Mix sugar and cinnamon together in a medium-sized bowl. Set aside.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Remove from the oven and let rest for 2-3 minutes. Then remove the muffins from the tin and toss in sugar mixture while still warm (remove paper liners if desired, otherwise just dip the tops in the sugar mixture).
- Store at room temperature.
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