Easy Pumpkin Muffins with Cinnamon Sugar
Super easy pumpkin muffins baked and rolled in cinnamon sugar. Perfectly paired with a morning coffee, they’re soft, dense, and bursting with flavor!
So I know this is the part where I’m supposed to wax poetic about fall and the changing of the leaves and my dog and my husband (I actively try not to write like this anymore, FYI). But I’m not gonna lie – I’m one of those people that can appreciate a pumpkin pastry anytime of year. And these are at the top of my list.
Tips for making Easy Pumpkin Muffins
Muffins are pretty easy to make, and very hard to screw up. But just like anything that is brand new, if you’re new to baking there are a few best practices to keep in mind.
When measuring flour, don’t use the measuring cups like scoops. Spoon the flour into the cups instead. When the flour gets compacted it changes the texture of the final product and is the likely culprit when cookies, cakes and pastries turn out too dry.
These muffins do rise, but they don’t change their shape very much. Smooth out the tops of these if you want them to be round.
If you want to use pumpkin pie spice instead of the cinnamon, nutmeg, allspice and cloves in the batter you can! Just sub 2 tsp pumpkin pie spice. You’ll still need cinnamon for the coating.
The best way to test for doneness is with toothpicks (or a cake tester if you have one). You’ll know these muffins are done when a toothpick inserted in the center comes out clean.
And if you’re using a microwave to melt your butter, heat it in a container with a lid if you can, or do it only in short segments. My poor microwave and I can attest to this one personally.
Also, you can totally make these as mini muffins – just bake for 8-10 minutes instead. This recipe will make roughly 24 mini muffins.
I hope you’ll give this a shot! Let me know what you think!
PS – Love muffins? You might like my white chocolate chip pumpkin muffins or white chocolate cranberry scones.
Until next time. X
Easy Pumpkin Muffins with Cinnamon Sugar
Super easy pumpkin muffins baked and rolled in cinnamon sugar. Perfectly paired with a morning coffee, they’re soft, dense, and bursting with flavor!
- Total Time: 23 minutes
- Yield: 12 regular muffins 1x
Ingredients
- 1 3/4 cup All Purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/8 tsp ground cloves
- 1/3 cup (5 1/3 Tbsp) melted unsalted butter
- 1/2 cup brown sugar, lightly packed
- 1 egg
- 1 tsp vanilla
- 3/4 cup pumpkin puree
- 1/2 cup half and half or whole milk
Cinnamon Sugar Topping
- 1/4 cup unsalted butter, melted
- 2/3 cup granulated sugar
- 2 Tbsp cinnamon
Instructions
- Preheat the oven to 350°F and grease a muffin tin.
- In a small mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, allspice and ground cloves.
- In a larger mixing bowl, place the melted butter, brown sugar, egg, vanilla, pumpkin puree and half and half and mix.
- Gently stir the flour mixture into the wet mixture until just combined. Do not over-mix.
- Divide the batter evenly among each well of the muffin tin and smooth the tops.
- Bake 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Set on a wire rack to cool.
- In a small bowl, melt the butter.
- In another small bowl, combine the cinnamon and granulated sugar.
- Dip the muffin in the butter, shake off the excess and roll it in the cinnamon sugar on all sides.
- Repeat for all muffins.
Notes
tools
- 12 cup muffin tin
- small mixing bowl
- large mixing bowl
- toothpicks
- wire cooling rack
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
