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These Cinnamon Sugar Pumpkin Muffins are moist pumpkin muffins that are super easy to make! They are topped with cinnamon and sugar for the ultimate Fall breakfast treat!
This post is sponsored by Challenge Butter, but all opinions are my own.
Cinnamon Sugar Pumpkin Muffins
One of my favorite things about this time of year is all the pumpkin. In my desserts, my coffee and in my breakfast. It could be these Pumpkin Pancakes, this Overnight Pumpkin French Toast Casserole or these awesome new Cinnamon Sugar Pumpkin Muffins – or maybe even all at once! Why not? It’s only pumpkin season once a year and I’m here for it.
There are so many great things about these muffins, but one of the best parts is that they are so simple to put together. And once they’re baked, they’re dipped in cinnamon and sugar, which is basically my favorite way to eat anything. When you combine the wonderful pumpkin flavor of these moist muffins with the warm spices of cinnamon, nutmeg, ginger and cloves, you really do have the perfect muffin for Fall and all through the holidays. Let’s talk about how to make them.
Pumpkin Muffin Ingredients
- All-Purpose Flour
- Baking Powder and Baking Soda – The combination of the two is going to give you the best rise and texture.
- Spices – Cinnamon, nutmeg, ginger and cloves give the best combination of spices.
- Unsalted Butter – Naturally I used my favorite butter, Challenge Butter. What do I love about it? Challenge Butter is a wonderful, creamy butter that goes from farm to fridge in just two days, so you know it’s fresh. It has no added hormones, artificial flavors or filling, which I love because you can feel good about feeding it to your family. If you haven’t tried it before, you definitely need to.
- Sugar – Both white granulated sugar and brown sugar for the best flavor.
- Milk
- Pumpkin Puree – This is plain canned pumpkin, not pumpkin pie filling.
- Eggs
- Vanilla Extract
How to Make These Pumpkin Muffins
So I’ve already mentioned how easily these pumpkin muffins. Here’s how to do it:
- Prep your tools: Preheat oven to 350°F (176°C) and prepare a muffin pan with liners.
- Combine butter and sugar: Whisk the melted Challenge Butter and the sugars together.
- Add remaining wet ingredients: Add the milk and combine that. Next, you’ll add the pumpkin puree, eggs and vanilla extract.
- Add dry ingredients: Finally, add the dry ingredients and whisk everything together, just don’t over mix. SO simple, right?!
- Bake: Fill your cupcake liners about 3/4 full and bake for about 20 minutes, give or take. Timing can vary depending on just how full your liners are or your particular oven, so check them a couple minutes early and then go from there. You want a toothpick inserted in the middle to come out with just a few moist crumbs.
- Add topping: Once the muffins are baked and cooled, it’s time to add the yummy cinnamon-sugar coating. Again, melt some Challenge Butter. Brush the top of each muffin with the butter, then turn the muffin upside-down and dip into the cinnamon and sugar mixture.
And they are ready to go! Serve them immediately or store in an air tight container. These are some wonderfully moist and yummy pumpkin muffins that are sure to hit the spot and cure your pumpkin cravings! Time to get baking!
Watch How To Make Them
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Pumpkin Muffins
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12-14 muffins
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
These Cinnamon Sugar Pumpkin Muffins are moist pumpkin muffins that are super easy to make! They are topped with cinnamon and sugar for the ultimate Fall breakfast treat!
Ingredients
Pumpkin Muffins
- 2 cups (260g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted Challenge butter, melted
- 1 cup (207g) granulated sugar
- 1/2 cup (112g) packed brown sugar
- 1/4 cup milk
- 1 1/2 cups (350g) canned pumpkin puree
- 2 large eggs
- 2 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup (52g) sugar
- 4 tsp ground cinnamon
- 3 tbsp (42g) unsalted Challenge butter, melted
Instructions
- Preheat oven to 350°F (176°C) and prepare a muffin pan with liners.
- In a medium sized bowl, combine the flour, baking powder, baking soda, spices and salt. Set aside.
- In a large mixing bowl, combine the melted Challenge butter and sugars. Whisk to combine.
- Add the milk and whisk together to combine.
- Add the pumpkin puree, eggs and vanilla extract and whisk together until well combined.
- Add the dry ingredients to the wet ingredients and whisk together just until combined. Do not over mix.
- Fill the muffins liners about 3/4 full.
- Bake in preheated oven for 18-24 minutes. The time can vary depending on your oven and how full your muffins are.
- Remove muffins from the oven and allow to cool.
- To coat the muffins with cinnamon and sugar, combine the sugar and ground cinnamon in a small bowl.
- Brush the tops of the muffins with the melted butter, then turn the muffin upside down and dip into the cinnamon sugar to coat.
- Store muffins in an airtight container at room temperature. Muffins are best eaten within 2-3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 269
- Sugar: 26 g
- Sodium: 146.2 mg
- Fat: 10.1 g
- Carbohydrates: 42.6 g
- Protein: 3.4 g
- Cholesterol: 50.6 mg
Hi Lindsay. I wanted you to know, I tried this recipe as directed with cinnamon sugar on top, then with a streusel topping , and then a cream cheese filling with stressed topping. All turned out amazing. Thank you so much for sharing your wonderful recipes.
Sounds delicious! Glad you enjoyed them!
Another great recipe from you!!!
I love this recipe!! I made these last year and as soon as NC had a cooler day a co-worker asked me when I was going to make these again! (I love Pumpkin pretty much anything but I have this thing about making Pumpkin recipes when it’s still 80 degrees outside). 😀 Only thing I do differently is I let the batter rest for about 30 minutes then bake at 400 for 5 minutes then drop to 350 for 20 minutes and fill every other cup in the muffin pan(I like the big bakery style muffins, I feel like I’m getting more muffin!
This will definitely be a staple receipt for years to come!
I do wonder, could you use this to make a pumpkin bread/loaf? How long would you bake if possible?
I’m so glad you enjoy them! I’ve never tried it as a loaf, so hard to say. I do have an awesome pumpkin bread recipe though, if you’d like to try it.
I will definitely look for it!!
Some recipes call for room temp eggs and say it helps the batter be fluffy and mix better…? Do you think it matters if the eggs are room temp as cold with this recipe? I assumed cold since it didn’t specify
I don’t find room temperature eggs to necessarily help with a fluffier batter, but they can mix into the batter a little easier. I’m probably a bit of a rebel in that I don’t always worry about it unless it truly seems to make a difference in the end result. It depends on the recipe. I don’t think it hurts either way with this recipe (but I know some people would argue with me on that).
These look amazing. Instead of the individual spices, can you use pumpkin pie spice?
The combination of the different spices may be a little different in the spice mix, but you could certainly use it.
Have truly enjoyed many of your wonderful recipies. Looking foward to making this over the weekend. Wanted to know if it would still turn out using a strusel topping on it before baking instead of the cinnamon sugar afterwards .
I haven’t tried it and I can’t remember how thick the batter is. It’s possible the streusel would sink, but I’m not sure. It’d be worth trying.
perfect fall muffins
Awesome recipe! Followed all instructions and no substitutions. Mine turned out looking like the picture and tasting amazing! Love it when a recipe delivers!
I’m so glad to hear that!
Amazing!!! Wow! Yum! Definitely make these if you haven’t yet. I used whole wheat flour and a little less sugar as well as making my own pumpkin purée instead of can since I had these sugar pie pumpkins I didn’t know what to do with but followed this recipe and I’m so glad I did! These muffins were the best thing I could have used the pumpkin for. My family cannot stop eating these things. My husband doesn’t even like sweets and he keeps going back for more.
So glad to hear that!
Can these muffins be frozen?
I love muffins! These look amazing and perfect for this time of the year. As I was reading the recipe I got the idea to try it with butternut squash, because my garden is full of them and it’s almost time to harvest. I’m sure it would work the same as pumpkin only have a bit different taste. i have also heard that they make wonderful pumpkin pie so I’m going to try that this year too. Thank you for the recipe, all of your recipes look so good and your blog is truly a gift to all of us that love to bake.
Thank you and God bless you.
Connie 🙂
Can this recipe be made successfully using gluten free ingredients?
I have not tried this specific recipe with gluten free flour mix but based on the ingredients (amount of baking powder and baking soda) I would think it would work well. I typically use cup for cup brand for bread type recipes. Also I find using buttermilk in place of milk or water in a recipe really ups the leavening in gluten free baking. If I end up trying this, I will comment back how it turns out. They sound amazing!
Lindsay…I am so making these muffins today ! They look so delicious ! Cant’ wait to do the dipping with my grandson. I truly enjoyed your baby update post. Your family is beautiful and such a gift. Wishing you all the best with the birth of your sweet little girl.