Soft Cinnamon Sugar Pumpkin Muffins
Pumpkin muffins with cinnamon sugar topping – moist, fluffy, and bursting with warm spices for the perfect fall treat.
Equipment
- 12-cup muffin tin
- Paper muffin liners
- Large mixing bowl (for wet ingredients)
- Medium mixing bowl (for dry ingredients)
- Small bowl (for cinnamon sugar topping)
- Whisk (for mixing)
- Spatula (for folding and scraping)
- Measuring cups and spoons
- Wire cooling rack
- Pastry brush (for butter topping)
- Oven
- Toothpick (for testing doneness)
Ingredients
- 1 cup pumpkin purée not pumpkin pie filling
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter melted
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together 🎃 pumpkin purée, 🍬 both sugars, 🥚 eggs, 🧈 melted butter, 🥛 milk, and 🍯 vanilla extract.
- In a separate bowl, whisk 🥣 flour, 🧂 baking soda, 🧂 salt, 🍂 cinnamon, 🍂 nutmeg, 🍂 cloves, and 🍂 ginger.
- Add dry ingredients to the wet mixture and stir until just combined. Don’t overmix.
- Divide the batter evenly into the muffin liners, filling each about 3/4 full.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to wire rack.
- In a small bowl, combine 🍬 sugar and 🍂 cinnamon for the topping.
- Brush the tops of the muffins with 🧈 melted butter, then roll in the cinnamon sugar mixture while still warm.
- Let the muffins cool completely or enjoy warm.
- Store in an airtight container for up to 3 days.
