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Cinnamon Sugar Pumpkin Muffins

Soft and moist pumpkin muffins flavored with warm spices and finished with a sweet cinnamon sugar topping. Perfect for breakfast, brunch, or cozy fall snacking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 3/4 cup Pumpkin puree pure pumpkin, not pie filling
  • 1/2 cup Vegetable oil
  • 2 Large eggs room temperature
  • 1/2 cup Granulated sugar
  • 1/2 cup Brown sugar packed
  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 tsp Ground cinnamon
  • 1 tsp Pumpkin spice
  • 1 tsp Vanilla extract
Cinnamon Sugar Topping
  • 2 tbsp Butter melted
  • 1/4 cup Granulated sugar
  • 1 tsp Ground cinnamon

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together pumpkin puree, oil, eggs, granulated sugar, brown sugar, and vanilla until smooth.
  3. In another bowl, mix flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
  4. Gently fold the dry ingredients into the wet ingredients until just combined.
  5. Divide the batter evenly into the muffin cups, filling each about 3/4 full.
  6. Bake for 18–22 minutes, until a toothpick inserted into the center comes out clean.
  7. While muffins are warm, brush tops with melted butter and dip or sprinkle with cinnamon sugar.

Notes

For best results, avoid overmixing the batter. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.