Hey there, fellow baking enthusiast! If you’re anything like me, the joy of baking goes beyond simply following a recipe; it’s about creating something delightful that warms both the kitchen and the heart. Today, I want to share with you a recipe that blends the cozy flavors of fall with the sweet, cinnamon-kissed goodness that will make your taste buds dance. Say hello to Cinnamon Sugar Pumpkin Muffins! These muffins aren’t just treats; they are like hugs in edible form, perfect for a chilly morning or an afternoon pick-me-up. So grab your apron, and let’s whip up some comfort!
Why Make This Recipe
Why bother with another muffin recipe, you ask? Well, these Cinnamon Sugar Pumpkin Muffins are a standout for so many reasons. First off, pumpkin is not just a seasonal star; it’s packed with nutrients like Vitamin A and fiber, making these muffins a guilt-free way to indulge. The warm spices, cinnamon and pumpkin pie spice, aren’t just there for decoration; they elevate every bite to another level of cozy goodness.
Not to mention, these muffins are incredibly versatile. You can enjoy them for breakfast, as an afternoon snack, or even as a little dessert that feels oh-so-appropriate for those autumn gatherings. Plus, they fill your kitchen with a heavenly aroma that simply can’t be beaten. If you want your home to smell like a warm hug, then you’ve got to make these muffins.
But wait, there’s more! Not only are these muffins delightful, but they are also super easy to make. With simple ingredients that you might already have in your pantry, you’ll find that these muffins can become a weekend ritual or a last-minute treat for friends. So, let’s dive into the magic of making your very own Cinnamon Sugar Pumpkin Muffins!
How to Make Cinnamon Sugar Pumpkin Muffins
Ingredients
To create these delightful muffins, you will need the following ingredients:
- 1¾ cups all-purpose flour (can substitute with 1:1 gluten-free flour)
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter (softened; or coconut oil for dairy-free option)
- ¾ cup brown sugar (packed; can reduce to ½ cup for less sweetness)
- 2 large eggs (room temperature)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- ⅓ cup milk (any variety, including plant-based)
- ⅓ cup granulated sugar
- 1½ tsp ground cinnamon
- 3 tbsp butter (melted; or coconut oil)
Directions
Preheat the Oven: First things first, preheat your oven to 375°F (190°C). This step is crucial for getting that perfect bake! Line a 12-cup muffin tin with paper liners or grease it well with non-stick spray.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, ground cinnamon, and salt. This will create a flavorful base for your muffins.
Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until it becomes light and fluffy, about 2-3 minutes. This step not only helps to incorporate air but makes your muffins lovely and tender.
Add Eggs and Pumpkin: Add the eggs one at a time to the butter mixture, beating well after each addition. It’s important to let each egg mix in well for a smooth batter. Then stir in the pumpkin puree and vanilla extract, which will bring a wonderful warmth and depth of flavor.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix just until combined, overmixing can lead to tough muffins.
Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about ¾ of the way full. This ensures that your muffins rise beautifully and have room to expand.
Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Pro tip: Rotate the pan halfway through baking to achieve even browning.
Prepare Cinnamon Sugar Topping: While the muffins are baking, mix the granulated sugar and ground cinnamon in a small bowl. In another small bowl, melt the butter.
Top the Muffins: After removing the muffins from the oven, let them cool slightly before brushing the tops with melted butter and generously sprinkling them with the cinnamon sugar mixture.
How to Serve Cinnamon Sugar Pumpkin Muffins
These muffins are fabulous on their own but can be elevated even further. Think of serving them warm with a smear of cream cheese or butter. For a brunch gathering, pair them with a cozy chai latte or a pumpkin spice coffee for a complete autumn experience. You could even display them on a cute cake stand for a lovely homemade touch at your get-together. After all, each muffin is not just a snack, but a celebration of all things fall!
How to Store Cinnamon Sugar Pumpkin Muffins
You’ll want to savor these muffins as long as possible! To store, simply place them in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can keep them in the fridge for about a week. But if you really want to make them last, go ahead and freeze them! Just wrap each muffin in plastic wrap, then place them in a freezer bag for up to 3 months. When you’re ready to enjoy, pop them in the microwave for a few seconds or let them thaw at room temperature.
Tips to Make Cinnamon Sugar Pumpkin Muffins
- Room Temperature Ingredients: Using room temperature eggs and butter creates a smoother batter, leading to a better texture.
- Fresh Spices: If your spices are older, consider buying fresh ones for a more vibrant flavor.
- Customization: Feel free to mix in chocolate chips, nuts, or even dried fruit for added texture and fun!
Variation
Want to shake things up? Try adding a cream cheese filling! Just mix 4 oz of softened cream cheese with a bit of sugar and vanilla, then place a dollop in the center of each muffin before baking for a delightful surprise.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, absolutely! Just make sure to properly roast and puree it until smooth.
2. Can I make these muffins vegan?
Yes! You can substitute the eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use plant-based butter and milk.
3. Do I have to use pumpkin pie spice?
Not at all! If you don’t have it, you can mix your own with cinnamon, nutmeg, ginger, and cloves to achieve that same warm flavor.
Now that you have the recipe for Cinnamon Sugar Pumpkin Muffins, I hope you feel inspired to dive into your kitchen and embrace the joy of baking. These muffins are more than just food; they are an invitation to slow down, enjoy the moment, and create delicious memories. Happy baking, friends!
Print
Cinnamon Sugar Pumpkin Muffins
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delight in the cozy flavors of fall with these easy-to-make Cinnamon Sugar Pumpkin Muffins, perfect for breakfast or snacks.
Ingredients
- 1¾ cups all-purpose flour (can substitute with 1:1 gluten-free flour)
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter (softened; or coconut oil for dairy-free option)
- ¾ cup brown sugar (packed; can reduce to ½ cup for less sweetness)
- 2 large eggs (room temperature)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- ⅓ cup milk (any variety, including plant-based)
- ⅓ cup granulated sugar
- 1½ tsp ground cinnamon
- 3 tbsp butter (melted; or coconut oil)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin with paper liners or grease it.
- In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, ground cinnamon, and salt.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Divide the batter among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- While baking, mix the granulated sugar and ground cinnamon in a small bowl and melt the butter in another.
- After baking, let cool slightly, then brush with melted butter and sprinkle with the cinnamon sugar mixture.
Notes
These muffins can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for a week. They can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg