Cinnamon Sugar Pumpkin Muffins
Light, fluffy pumpkin muffins infused with warm spices and topped with a crunchy cinnamon sugar crust. The perfect fall-inspired breakfast or snack!
Equipment
- Muffin tin
- Paper Liners
- Mixing Bowls
- Whisk
- Spatula
- Wire rack
Ingredients
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
For the Topping
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until evenly mixed.
- Gradually fold dry ingredients into wet mixture, stirring gently until just combined. Do not overmix.
- Spoon batter into muffin cups, filling each about 2/3 full.
- In a small bowl, mix topping ingredients (sugar and cinnamon) together, then sprinkle over each muffin.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins can be customized with chocolate chips, nuts, or even a cream cheese swirl. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.