Cinnamon Sugar Pumpkin Muffins (Moist & Fluffy)

Fall baking has a way of warming both your kitchen and your heart.

In this recipe, we’re making irresistibly soft Cinnamon Sugar Pumpkin Muffins, the kind of dessert that makes your home smell like a bakery.

Imagine biting into a moist, tender pumpkin muffin with the warm spice of cinnamon and a delicate sugary crunch on top.

Whether you’re baking for a weekend breakfast, a holiday brunch, or just to enjoy with your afternoon coffee, these muffins are a guaranteed crowd-pleaser.

They’re easy to make, use simple pantry ingredients, and taste like autumn in every bite.

Let’s get baking.

Ingredients You’ll Need for Cinnamon Sugar Pumpkin Muffins

To make these moist and fluffy muffins, gather:

• Pumpkin puree – Use canned pumpkin for convenience or fresh pumpkin puree for a homemade touch.
• All-purpose flour – Creates a soft, tender crumb.
• Granulated sugar – Adds sweetness and structure.
• Baking powder – Helps the muffins rise perfectly.
• Salt – Balances the sweetness.
• Ground cinnamon, nutmeg, ginger, and cloves – The essential pumpkin spice blend.
• Eggs – Provide structure and richness.
• Milk – Adds moisture.
• Vegetable oil – Keeps the muffins soft and tender.
• Cinnamon sugar – A simple mix of cinnamon and sugar for the topping.

Step-by-Step Instructions

1. Preheat and Prepare

Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.

3. Mix the Wet Ingredients

In another bowl, whisk the pumpkin puree, eggs, milk, and vegetable oil until smooth.

4. Combine the Batter

Gently fold the dry ingredients into the wet mixture. Stir until just combined — overmixing can lead to dense muffins.

5. Fill the Muffin Cups

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

6. Bake to Perfection

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

7. Add the Cinnamon Sugar Topping

While the muffins are still warm, brush the tops lightly with melted butter (optional) and sprinkle generously with cinnamon sugar.

Tips for the Best Cinnamon Sugar Pumpkin Muffins

• Use room-temperature ingredients for even mixing.
• Measure flour correctly by spooning it into the measuring cup and leveling it off to avoid dense muffins.
• Don’t skimp on the spice blend – it brings out the pumpkin flavor.
• For a lighter version, substitute half the oil with unsweetened applesauce.
• Store muffins in an airtight container at room temperature for up to three days to maintain moisture.

Variations & Add-Ins

• Chocolate Chip Pumpkin Muffins – Stir in semi-sweet chocolate chips for a sweet twist.
• Cream Cheese Swirl – Add a swirl of sweetened cream cheese to the batter before baking.
• Nutty Pumpkin Muffins – Fold in chopped pecans or walnuts for crunch.
• Mini Muffins – Use a mini muffin pan and bake for 10–12 minutes.
• Streusel Topping – Replace cinnamon sugar with a brown sugar and butter crumb topping.

Serving & Storage Suggestions

• Enjoy warm with butter or cream cheese spread.
• Pair with coffee, chai, or hot apple cider for a cozy fall treat.
• Freeze muffins in an airtight container for up to two months. Thaw at room temperature or reheat in the microwave.
• Use leftover muffins as a base for pumpkin muffin bread pudding.

Recipe FAQ’s

Can I make these muffins ahead of time?

Yes. Store them in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Can I use fresh pumpkin instead of canned?

Absolutely. Just make sure it’s cooked and pureed until smooth, and drain any excess water.

How do I keep the muffins moist?

Avoid overbaking and store them in an airtight container to retain moisture.