Bring the cider mill to you with these perfectly spiced Cinnamon Sugar Pumpkin Muffins! These have all the flavors of fall in one delicious bite.
I don’t know about you, but I’ve had a major case of The Sads lately. Fall always fills me with nostalgia, but this year it’s felt extra bittersweet. The most surefire way to lift my spirits when I’m not feeling like myself, though, is to bake. And LET ME TELL YOU, these cinnamon sugar pumpkin muffins are hands-down my new favorite thing to bake. Ever.
They were inspired by an ongoing craving for cider mill donuts. You know the kind. Fresh out of the fryer, impossibly pillowy inside, dusted with a crisp layer of sparkly cinnamon sugar. Despite the fact that these are baked, they really scratch that cider mill donut itch.
Plus, they come together in one bowl and under an hour. Seriously, that’s less time than it would take to go to the cider mill. I have yet to eat these with an ice-cold glass of cider (team cold cider 4ev), but I’m certain it’ll be fall nirvana. Let me know if you try it so I can confirm my suspicions.
Last but not least, I want to talk about some little changes around here. I’ve transitioned largely to YouTube to create food, wellness and lifestyle content that brings me joy. However, you’ll still be able to find most of my recipes right here! There will be some YouTube-exclusive recipes, so don’t forget to subscribe to my channel. You won’t want to miss ’em.
More fall baking inspo:
Pumpkin Spice Latte Whoopie Pies
Gingerbread Layer Cake
Gluten Free Apple Spice Bread
If you make these Cinnamon Sugar Pumpkin Muffins, don’t forget to leave a rating and a comment below, and tag me on Instagram @emily.hanka!
PrintCinnamon Sugar Pumpkin Muffins
Bring the cider mill to you with these perfectly spiced Cinnamon Sugar Pumpkin Muffins! These have all the flavors of fall in one delicious bite.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 muffins 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 cup milk
For the cinnamon sugar topping:
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees F. Spray a 12-count muffin tin with nonstick cooking spray and set aside.
- Make the muffin batter: In a stand mixer fitted with the paddle attachment or a large bowl with an electric hand mixer, beat pumpkin puree, vegetable oil, eggs, granulated sugar and brown sugar until well combined. Add flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Beat on low speed until just combined. Add milk and beat until just incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure no dry flour remains.
- Scoop the muffins: Scoop the batter into the prepared muffin tin using a 1/3-cup measure, filling each well about 3/4 full.
- Bake: Bake for 22-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean with just a few crumbs. Allow to cool in the pan for 5 minutes before removing to a cooling rack to cool completely. Repeat with the remaining muffin batter.
- Cover ’em with that cinnamon sugar goodness: Once the muffins have cooled, set up your cinnamon sugar station by melting the butter in one bowl and stirring together the cinnamon and sugar in another bowl. One at a time, dip each muffin in the melted butter (or brush it on with a pastry brush), then roll them in the cinnamon sugar until completely coated. Transfer to a plate and store at room temperature for up to 4 days, or in the fridge for up to a week. Muffins will freeze well for up to 1 month.
Keywords: baking, fall baking recipe, fall dessert, pumpkin spice, pumpkin dessert, cinnamon sugar, pumpkin muffin, cinnamon sugar muffin, autumn recipe
