Print

Cinnamon Sugar Pumpkin Muffins

Cinnamon Sugar Pumpkin Muffis

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.

Ingredients

Scale

For the cinnamon sugar topping:

Instructions

  1. Preheat oven to 350 degrees F. Spray a 12-count muffin tin with nonstick cooking spray and set aside.
  2. 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.
  3. Scoop the muffins: Scoop the batter into the prepared muffin tin using a 1/3-cup measure, filling each well about 3/4 full.
  4. 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.
  5. 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