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.