Cinnamon Sugar Pumpkin Muffins (Moist & Fluffy)
These Cinnamon Sugar Pumpkin Muffins are soft, moist, and filled with warm autumn spices. They’re topped with a sweet cinnamon sugar coating that adds a delightful crunch. With simple ingredients and a quick 30-minute total time, they’re the perfect treat for breakfast, snacking, or dessert during the fall season.Make them ahead, freeze for later, or serve fresh out of the oven with coffee or tea for a cozy seasonal treat.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup pumpkin puree canned or homemade
- ½ cup milk
- ½ cup vegetable oil
- ¼ cup granulated sugar for topping
- 1 teaspoon ground cinnamon for topping
- 2 tablespoons melted butter optional, for topping
Instructions
Preheat and Prepare
- Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
Mix the Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
Mix the Wet Ingredients
- In another bowl, whisk the pumpkin puree, eggs, milk, and vegetable oil until smooth.
Combine the Batter
- Gently fold the dry ingredients into the wet mixture. Stir until just combined — overmixing can lead to dense muffins.
Fill the Muffin Cups
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake to Perfection
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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.