Experience the cozy, aromatic deliciousness of homemade Cinnamon Sugar Pumpkin Muffins. These moist, spiced muffins, finished with a sweet cinnamon sugar glaze, make for a perfect autumn treat. Whether for a quick morning pick-me-up or a delightful gathering, savor the warm blend of pumpkin, spices, and buttery goodness. Whether for a quick morning pick-me-up, a delightful gathering, or a comforting snack, savor the warm blend of pumpkin, spices, and buttery goodness in every bite, making these muffins an irresistible fall favourite.
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MY INSPIRATION BEHIND THIS RECIPE
I can’t think of a more perfect pumpkin dessert than pumpkin muffins. Now take those muffins and roll them in cinnamon sugar. 🤤 These muffins are seriously so good! They are soft, moist and have a delicious sugar coating. I love to experiment during the fall and try new baked goods. Cinnamon Sugar Pumpkin Muffins are such a hit and definitely a fall baking recipe I will make again! 🎃
WHY YOU'LL LOVE THIS TURKEY POT PIE
- Delightful Autumn Flavours: This recipe combines the warm, comforting flavours of pumpkin, cinnamon, nutmeg, cloves, and ginger. The aromatic blend of spices creates a cozy, fall-inspired treat that’s perfect for indulging in during the cooler months.
- Quick and Easy Preparation: With straightforward instructions and common pantry ingredients, these muffins are a breeze to make. Whether you’re an experienced baker or a novice, the simplicity of the recipe allows you to whip up a batch of delicious muffins without hassle.
- Perfect for Any Occasion: These muffins are versatile and can be made in both mini and regular sizes. They’re ideal for a variety of occasions, from breakfast on-the-go to a delightful addition to a brunch spread or as a sweet treat for dessert. The cinnamon sugar coating adds an extra touch of sweetness and crunch.
- Irresistible Texture: The addition of pumpkin puree ensures these muffins are incredibly moist and tender. The spice-infused pumpkin batter, combined with the sugary cinnamon coating, results in a delightful contrast of flavors and textures, making each bite a mouthwatering experience.
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INGREDIENTS NEEDED
- Pumpkin Puree: Provides the moist, flavourful base for the muffins, imparting a rich pumpkin taste and a delightful texture.
- All-Purpose Flour: Serves as the primary dry ingredient and binder, giving structure to the muffins.
- Baking Powder: Acts as a leavening agent, helping the muffins rise and become light and fluffy.
- Baking Soda: Another leavening agent that contributes to the muffins’ texture and helps with rising.
- Salt: Enhances the overall flavour and balances the sweetness.
- Ground Cinnamon, Nutmeg, Cloves, and Ginger: These spices add depth and warmth, infusing the muffins with classic autumn flavours.
- Unsalted Butter, Melted: Adds richness and moisture to the muffins.
- Granulated Sugar: Provides sweetness and helps to create a tender crumb.
- Eggs: Contribute to the structure and moisture of the muffins.
- Vanilla Extract: Enhances the overall flavour and aroma, complementing the spices and pumpkin.
For the Cinnamon Sugar Coating:
- Granulated Sugar: Creates a sweet and crunchy coating that complements the muffins’ texture and adds a delightful contrast of flavours.
- Ground Cinnamon: Provides a warm, aromatic, and slightly spicy note to the coating.
- Melted Butter: Helps the cinnamon sugar mixture adhere to the muffins, creating a sweet, slightly crispy exterior.
HOW TO MAKE CINNAMON SUGAR PUMPKIN MUFFINS
Preheat your oven to 350°F (175°C). Grease and flour your mini muffin pan or regular muffin tins, or use paper liners.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set this dry mixture aside.
In a large mixing bowl, combine the melted butter and granulated sugar. Mix until well combined. Add the eggs and vanilla extract to the butter-sugar mixture. Mix until the batter is smooth and creamy.
Gently fold in the entire can of pumpkin puree, mixing until well combined.
Gradually add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix; a few lumps are okay.
For mini muffins: Fill each well of the mini muffin pan about 2/3 full with the batter. For regular muffins: Fill each muffin tin about 2/3 full.
Bake in the preheated oven. For mini muffins, bake for approximately 12-15 minutes. For regular muffins, bake for about 20-25 minutes. The muffins are done when a toothpick inserted into the centre comes out clean.
Cinnamon Sugar Coating:
While the muffins are still warm, prepare the cinnamon sugar coating. In a small bowl, combine the granulated sugar and ground cinnamon.
Once the muffins are baked and while they are still warm, dip each muffin (top or entire muffin) into the melted butter, allowing any excess butter to drip off.
Roll the muffin in the cinnamon sugar mixture until well coated. Place the coated muffins on a wire rack to cool completely. Enjoy! 🙂
VIC'S QUICK TIPS FOR CINNAMON SUGAR PUMPKIN MUFFINS
- Proper Greasing and Flouring: Ensure you properly grease and flour your muffin pans or use paper liners to prevent the muffins from sticking. This step ensures easy removal and a clean presentation.
- Gentle Folding Technique: When combining the dry and wet ingredients, be gentle and avoid overmixing. Overmixing can lead to tough muffins, so it’s okay to have a few lumps in the batter.
- Baking Time Adjustment: Monitor the baking time closely, as it may vary depending on your oven and the size of your muffins. A toothpick inserted into the centre should come out clean to indicate that the muffins are fully baked.
- Cinnamon Sugar Coating: To achieve a perfectly sweet and crunchy coating, dip the muffins in the cinnamon sugar mixture while they are still warm. This allows the sugar to adhere and create a delightful exterior.
- Prepping Ahead: You can prepare the dry and wet ingredients separately in advance and combine them just before baking, making it a convenient option for busy mornings or special occasions.
- Personalization: Feel free to add nuts, chocolate chips, or dried fruits to the batter for extra flavour and texture. Just fold them in gently during the mixing process.
SERVING SUGGESTIONS & STORING
- Freshly Baked Enjoyment: These muffins are best enjoyed fresh out of the oven when the cinnamon sugar coating is still warm and crispy. The aromatic scent and delightful texture make them a treat right away.
- Breakfast or Snack: These muffins are perfect for a quick breakfast or a satisfying snack. Pair them with a hot cup of coffee or tea for an extra cozy experience.
- Brunch Option: If you’re hosting a brunch, these muffins can be a delightful addition to your spread. They’re sure to be a hit with guests.
- Accompaniments: Consider serving them with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of chopped nuts for extra indulgence.
- Room Temperature: Store any leftover muffins in an airtight container at room temperature for up to a day or two. However, keep in mind that the cinnamon sugar coating may lose some of its crispiness over time.
- Refrigeration: To extend the shelf life, you can refrigerate the muffins for up to a week. Make sure they are sealed in an airtight container to prevent them from drying out.
- Freezing: If you want to store them for an extended period, freezing is a great option. Place the muffins in an airtight container or a freezer bag and store for several months. Thaw them at room temperature or in the microwave before serving.
- Reheating: To revive the freshness and crispness of the cinnamon sugar coating, you can briefly reheat the muffins in the oven at a low temperature or in a microwave for a few seconds. This step is especially important after refrigerating or freezing.
INGREDIENT SUBSTITUTIONS & VARIATIONS
- Vegan Butter: Replace the unsalted butter with vegan butter to make the muffins dairy-free.
- Egg Replacements: Use egg substitutes like flax eggs, applesauce, or mashed bananas for the large eggs to make the muffins vegan.
- Gluten-Free Flour: Substitute the all-purpose flour with a gluten-free flour blend to make the muffins suitable for those with gluten sensitivities or allergies.
- Sugar Alternatives: You can use alternative sweeteners like coconut sugar, maple syrup, or honey (for non-vegan) in place of granulated sugar. Adjust the quantity to taste.
- Whole Wheat Flour: Swap part or all of the all-purpose flour with whole wheat flour for added fiber and nutrients.
- Reduced-Fat Option: Use applesauce or yogurt in place of some or all of the melted butter for a lower-fat version.
- Nut Additions: Incorporate chopped nuts like walnuts or pecans for extra texture and healthy fats.
- Chocolate Chip Muffins: Add chocolate chips to the batter for a delightful pumpkin-chocolate combo.
- Raisin or Cranberry Muffins: Mix in raisins or dried cranberries to add a touch of sweetness and chewiness.
- Cream Cheese Filling: Create a surprise centre by adding a spoonful of sweetened cream cheese to each muffin.
- Streusel Topping: Sprinkle a streusel topping of oats, brown sugar, and butter for a sweet and crunchy finish.
RECIPE FAQ
Yes, you can use fresh pumpkin puree. Simply roast and puree a small sugar pumpkin or a similar variety to make homemade pumpkin puree. Make sure it’s well-drained and has a similar consistency to canned pumpkin for best results.
Yes, you can prepare the muffin batter in advance and refrigerate it for up to 24 hours before baking. This can be convenient for saving time on busy mornings.
The cinnamon sugar coating adds a sweet, crunchy, and aromatic layer to the muffins. It’s optional, so you can skip it if you prefer a lighter, less sweet muffin. The muffins will still be delicious without it.
Absolutely! You can freeze these muffins in an airtight container for up to three months. Thaw them at room temperature or reheat them in the oven or microwave when you’re ready to enjoy.
For consistent results, use an ice cream scoop or a spoon to portion the muffin batter into the cups. Filling them about 2/3 full ensures even baking and nicely rounded muffin tops.
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Equipment:
- Mini Muffin Tin Pan
Ingredients:
- 1 Can (15 oz) Pumpin Puree
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Tablespoon Pumpkin Pie Spice
- ½ Cup Butter, melted
- 1 Cup Granulated Sugar
- 2 Eggs
- 1 Teaspoon Vanilla Extact
Cinnamon Sugar Coating:
- ½ Cup Granulated Sugar
- 1 Teaspoon Cinnamon
- ¼ Cup Butter, melted
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour your mini muffin pan or regular muffin tins, or use paper liners.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set this dry mixture aside.2 Cups All Purpose Flour, 1 Teaspoon Baking Powder, ½ Teaspoon Baking Soda, ½ Teaspoon Salt, 1 Tablespoon Pumpkin Pie Spice
- In a large mixing bowl, combine the melted butter and granulated sugar. Mix until well combined. Add the eggs and vanilla extract to the butter-sugar mixture. Mix until the batter is smooth and creamy.½ Cup Butter,, 1 Cup Granulated Sugar, 2 Eggs, 1 Teaspoon Vanilla Extact
- Gently fold in the entire can of pumpkin puree, mixing until well combined.1 Can (15 oz) Pumpin Puree
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix; a few lumps are okay.
- For mini muffins: Fill each well of the mini muffin pan about 2/3 full with the batter. For regular muffins: Fill each muffin tin about 2/3 full.
- Bake in the preheated oven. For mini muffins, bake for approximately 12-15 minutes. For regular muffins, bake for about 20-25 minutes. The muffins are done when a toothpick inserted into the centre comes out clean.
Cinnamon Sugar Coating:
- While the muffins are still warm, prepare the cinnamon sugar coating. In a small bowl, combine the granulated sugar and ground cinnamon.½ Cup Granulated Sugar, 1 Teaspoon Cinnamon
- Once the muffins are baked and while they are still warm, dip each muffin (top or entire muffin) into the melted butter, allowing any excess butter to drip off.¼ Cup Butter,
- Roll the muffin in the cinnamon sugar mixture until well coated. Place the coated muffins on a wire rack to cool completely. Enjoy! 🙂
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