Cinnamon Sugar Pumpkin Muffins
These muffins taste like a cross between pumpkin bread and a cinnamon sugar doughnut. The batter is mixed in one bowl with oil, so the muffins stay moist for days, and a quick brush of melted butter and a roll in cinnamon sugar gives them a sweet, crackly coating.
Published
- Prep Time
- 15 mins
- Cook Time
- 20 mins
- Cool
- 10 mins
- Total Time
- 45 mins
- Servings
- 12 muffins
How do you make Cinnamon Sugar Pumpkin Muffins?
To make pumpkin muffins, whisk 425 g (15 oz) pumpkin purée with brown sugar, white sugar, oil, eggs and vanilla, then whisk in baking soda, baking powder, salt and spices and fold in 250 g flour. Bake in a greased 12-cup muffin tin at 190°C (375°F) for 18-22 minutes. Brush the warm muffins with melted butter and roll them in cinnamon sugar.
- Total time
- 45 mins
- Calories
- 320 per serving
- Protein
- 4 g
- Yield
- 12 muffins
- Difficulty
- Easy
- Method
- Baking
Ingredients
Muffins
Cinnamon sugar coating
Equipment
12-cup muffin tin · Large mixing bowl · Whisk · Silicone spatula · Pastry brush · 2 small bowls
Quick Directions
Prepare the tin
Heat the oven to 190°C (375°F).
Mix the wet ingredients
Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla in a large bowl until smooth.
Add the leaveners and spices
Sprinkle the baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves over the batter and whisk well, until there are no lumps.
Bake
Divide the batter among the 12 cups; they'll be nearly full.
Coat in cinnamon sugar
Cool the muffins in the tin for 5 minutes, then lift them out.
Step-by-Step Instructions
Follow these detailed steps to make the perfect cinnamon sugar pumpkin muffins.
Prepare the tin
Heat the oven to 190°C (375°F). Grease the muffin tin well with butter or oil; skip paper liners, since the muffins get rolled in sugar after baking.
Mix the wet ingredients
Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla in a large bowl until smooth.
Add the leaveners and spices
Sprinkle the baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves over the batter and whisk well, until there are no lumps. Add the flour and fold it in with a spatula just until no dry streaks remain.
Bake
Divide the batter among the 12 cups; they'll be nearly full. Bake for 18-22 minutes, until domed and a toothpick inserted in the centre comes out clean.
Coat in cinnamon sugar
Cool the muffins in the tin for 5 minutes, then lift them out. Stir the sugar and cinnamon together in a small bowl and put the melted butter in another. While the muffins are still warm, brush each one all over with butter and roll it in the cinnamon sugar. Cool on a rack.
Recipe Tips
- Use pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
- Stop folding as soon as the flour disappears. Overmixing makes muffins tough and tunnelled.
- Coat the muffins while they're warm so the sugar sticks.
Variations
- Fold 85 g (1/2 cup) chocolate chips or chopped pecans into the batter.
- Skip the coating and top the batter with pepitas before baking.
- Make 24 mini muffins and bake them for 10-12 minutes.
Nutrition (per serving)
| Calories | 320 |
|---|---|
| Protein | 4 g |
| Carbs | 45 g |
| Fat | 14 g |
| Saturated fat | 3.5 g |
| Fibre | 1.5 g |
| Sugar | 30 g |
| Sodium | 260 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
- Freezer
- Freeze in airtight bags for up to 3 months and thaw at room temperature.
Cinnamon Sugar Pumpkin Muffins FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
No. Pumpkin pie filling already contains sugar and spices, so the muffins would be too sweet and heavily spiced. Use plain canned pumpkin purée.
How do I keep pumpkin muffins moist?
This recipe uses oil instead of butter in the batter, which keeps the crumb moist for days. Store them in an airtight container as soon as they're cool.
Can I freeze pumpkin muffins?
Yes. Freeze the coated muffins in airtight bags for up to 3 months. Thaw at room temperature, or warm them for 10-15 seconds in the microwave.
Can I make mini pumpkin muffins?
Yes. The batter makes about 24 mini muffins. Bake them at 190°C (375°F) for 10-12 minutes.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
