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pumpkin muffins on a wire rack
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Cinnamon Sugar Pumpkin Muffins

The Best Pumpkin Muffins that are so tender, easy,  and packed with pumpkin spice flavor!  You'll love dipping in melted butter and rolling in cinnamon sugar!
 
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins
Author Nichole

Ingredients

FOR THE MUFFINS:

  • 1 3/4 Cups All Purpose Flour
  • 3/4 Cup Granulated Sugar
  • 3/4 Cup Brown Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 Tablespoon Pumpkin Pie Spice
  • 2 Large Eggs
  • 1 15 Ounce Can Pumpkin Puree
  • 1/3 Cup Vegetable Oil
  • 1/3 Cup Milk
  • 1/2 teaspoon Vanilla Extract

FOR THE TOPPING:

  • 3 Tablespoons Butter Melted
  • 1/4 Cup Granulated Sugar
  • 2 teaspoons Cinnamon

Instructions

FOR THE MUFFINS:

  • Preheat oven to 375 degrees. Grease a standard 12 cup muffin pan, or line with paper liners, set aside.
  • In a large bowl whisk together the flour, both sugars, baking soda, baking powder, salt, and pumpkin pie spice.
  • In a medium bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
  • Pour the pumpkin mixture into the dry ingredients. Use a spatula to stir the mixtures together just until combined.
  • Use a cookie scoop or 1/3 cup dry measuring cup to spoon the muffin batter into the prepared pan. Fill each cup about 3/4 of the way full.
  • Bake in preheated oven for 20-24 minutes, until a toothpick inserted in the center of one muffin comes out clean.
  • Remove the pan from the oven and allow the muffins to cool in the pan for 5 minutes. Remove the muffins to a wire rack and cool for an additional 10 minutes.

FOR THE TOPPING:

  • In one small bowl mix together the sugar and the cinnamon with a fork.
  • In a second small bowl, add the butter and melt in the microwave for about 30-45 seconds.
  • Dip the top of each muffin in the butter, then in the cinnamon sugar mixture.

Video

Notes

NOTE ON STORING:  These muffins are super moist, and they shouldn't be stored until completely cooled.  Once cooled, they should be covered loosely, and are best eaten within 2 days.  
NOTE:  You should be using 100% pumpkin puree for this recipe, do not substitute pumpkin pie filling.