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Cinnamon Sugar Pumpkin Muffins

Delicious Cinnamon Sugar Pumpkin Muffins for Cozy Mornings

Delicious Cinnamon Sugar Pumpkin Muffins perfect for cozy mornings, infused with rich pumpkin flavor and a sweet, crunchy topping.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Pumpkin Puree Canned pumpkin puree is recommended; avoid pumpkin pie filling.
  • 1 3/4 cups All-Purpose Flour No substitutes for best texture.
  • 1 cup Granulated Sugar Can use coconut sugar for a healthier option.
  • 1/2 cup Brown Sugar Light or dark can be used interchangeably.
  • 1/2 cup Vegetable Oil Melted coconut oil can be used for flavor.
  • 2 large Eggs Vegan alternative: use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
  • 1/2 cup Milk Plant-based milk works for a dairy-free option.
  • 1 tsp Baking Soda Ensure freshness for effective leavening.
  • 1 tsp Baking Powder Ensure freshness for effective leavening.
  • 1/2 tsp Salt Essential ingredient.
  • 1 tsp Cinnamon Adjust ratios based on preference.
  • 1/4 tsp Nutmeg Adjust ratios based on preference.
  • 1/4 tsp Ground Cloves Adjust ratios based on preference.
  • 1 tsp Vanilla Extract Essential for flavor depth.
For the Topping
  • 1 cup Cinnamon Sugar A combination of granulated sugar and ground cinnamon.

Equipment

  • Oven
  • muffin tin
  • Mixing Bowls
  • whisk
  • Spoon or Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and chosen spices.
  3. In another bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
  4. Gently pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fill each muffin cup about three-quarters full with the batter.
  6. Mix granulated sugar and ground cinnamon for the topping, then sprinkle over each muffin cup.
  7. Bake for 18 to 22 minutes, checking for doneness with a toothpick.
  8. Let muffins cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for a week. They freeze well for up to 3 months.

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