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Cinnamon Sugar Pumpkin Muffins

Cinnamon Sugar Pumpkin Muffins for a Cozy Fall Morning

Delicious Cinnamon Sugar Pumpkin Muffins that bring the warmth of fall to your breakfast table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Pumpkin Puree Use canned for convenience
  • 1.5 cups All-Purpose Flour Essential for fluffiness
  • 1 cup Granulated Sugar Can substitute with coconut sugar
  • 0.5 cup Brown Sugar Light or dark can be used interchangeably
  • 0.5 cup Vegetable Oil Can swap with melted coconut oil
  • 2 large Eggs For vegan alternative, use flax eggs
  • 0.5 cup Milk Plant-based milk works for a dairy-free option
  • 1 teaspoon Baking Soda Ensure it's fresh for effective leavening
  • 1 teaspoon Baking Powder Ensure it's fresh for effective leavening
  • 0.5 teaspoon Salt Balances sweetness
  • 1 teaspoon Cinnamon Key spice for warmth
  • 0.25 teaspoon Nutmeg Key spice for warmth
  • 0.25 teaspoon Ground Cloves Key spice for warmth
  • 1 teaspoon Vanilla Extract Adds aromatic sweetness
For the Cinnamon Sugar Topping
  • 0.5 cup Granulated Sugar Don't skip for texture contrast
  • 1 tablespoon Ground Cinnamon Ensure a generous sprinkle

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground cloves.
  3. In a separate bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract. Whisk until smooth.
  4. Pour the pumpkin mixture into the dry ingredients and fold gently until just combined.
  5. Spoon the batter into muffin cups, filling each about three-quarters full.
  6. In a small bowl, mix granulated sugar and ground cinnamon for the topping, and sprinkle over the filled muffin cups.
  7. Bake for 18–22 minutes until a toothpick comes out clean.
  8. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 160kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 26mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 275IUVitamin C: 1mgCalcium: 35mgIron: 0.8mg

Notes

Store muffins in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.

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