Cinnamon Sugar Pumpkin Muffins are moist pumpkin muffins that are coated in a cinnamon-sugar mixture, giving them a deliciously sweet and warming flavor.
The combination of aromatic cinnamon, sweet pumpkin, and a sugary topping creates the most irresistible muffins. The recipe is super easy to follow and the end result is simply amazing. So, do yourself a favor and give these cinnamon sugar pumpkin muffins a try. You won’t be disappointed!
Ingredients Needed for This Recipe
- 2 cups (260g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground nutmeg
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup (207g) granulated sugar
- 1/2 cup (112g) packed brown sugar
- 1/4 cup milk
- 1 1/2 cups (350g) canned pumpkin puree
- 2 large eggs
- 2 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 1/2 cup (52g) sugar
- 4 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Instructions for Making Cinnamon Sugar Pumpkin Muffins
- Preheat oven to 350°F (176°C) and prepare a muffin pan with liners.
- Combine dry ingredients: In a medium-sized bowl, combine the flour, baking powder, baking soda, spices, and salt. Set aside.
- Mix butter and sugars: In a large mixing bowl, combine the melted butter and sugars. Whisk to combine.
- Add wet ingredients: Add the milk and whisk together. Then add the pumpkin puree, eggs, and vanilla extract and whisk until well combined.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and whisk together just until combined. Do not overmix.
- Fill and bake: Fill the muffin liners about 3/4 full. Bake in the preheated oven for 18-24 minutes. The baking time can vary depending on your oven and how full your muffins are.
- Cool and coat: Remove muffins from the oven and allow to cool. To coat the muffins with cinnamon and sugar, combine the sugar and ground cinnamon in a small bowl. Brush the tops of the muffins with melted butter, then turn the muffin upside down and dip into the cinnamon sugar to coat.
- Store: Store muffins in an airtight container at room temperature. Muffins are best eaten within 2-3 days.
Tips for Perfecting the Recipe
Ingredient Temperature: Ensure all your ingredients, especially eggs and milk, are at room temperature before you start mixing. This helps to create a smooth batter and ensures that the muffins bake evenly.
Spice Quality: The quality and freshness of your spices (cinnamon, nutmeg, ginger, and cloves) significantly impact the flavor of your muffins. Freshly ground spices offer a more vibrant flavor than their pre-ground counterparts.
Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. For an even fresher taste, consider making your own pumpkin puree by roasting and pureeing a small pumpkin.
Mixing Technique: Avoid overmixing the batter once you’ve added the dry ingredients to the wet. Overmixing can lead to tough muffins. Mix just until the ingredients are combined.
Baking Time: Oven temperatures can vary, so it’s essential to start checking your muffins for doneness a few minutes before the recommended baking time. A toothpick inserted into the center should come out with a few moist crumbs attached.
Butter Quality: The recipe calls for unsalted butter for a reason. It allows you to control the amount of salt in your muffins. Using high-quality butter, like Challenge Butter as recommended, can also enhance the flavor.
Storage Tips
Cool Completely: Allow the muffins to cool completely before storing. Placing warm muffins in a container can lead to condensation, making the muffins soggy.
Airtight Container: Store the muffins in an airtight container to keep them moist and fresh. If you’re stacking them, place a sheet of parchment paper between layers to prevent them from sticking together.
Room Temperature: Keep the container at room temperature for up to 2-3 days. This is usually sufficient if you plan to eat them quickly.
Refrigerate for Longer Storage: If you need to store them for a longer period, refrigerate the muffins in an airtight container for up to a week. Bring them to room temperature before serving or warm them slightly in the microwave.
Freezing: For long-term storage, wrap each muffin individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months. Thaw overnight at room temperature or gently warm in the microwave.
Serving Suggestions
Warm with Butter: Serve the muffins warm with a pat of butter on top. The butter melts into the muffin, adding richness and enhancing the spices’ warmth.
With Coffee or Tea: These muffins pair beautifully with coffee or tea, making them a perfect breakfast or mid-afternoon snack. The spices in the muffins complement the bitterness of coffee and the subtlety of tea.
Pumpkin Butter: Spread a layer of pumpkin butter on your muffin for an extra punch of pumpkin flavor. This is especially delightful in the fall.
Cream Cheese Frosting: For a more decadent treat, top your muffins with a dollop of cream cheese frosting. This can transform them into a dessert or a special breakfast.
Ice Cream: Serve a warm muffin with a scoop of vanilla ice cream for a delicious dessert. The contrast between the warm muffin and the cold ice cream is irresistible.
Frequently Asked Questions
Q: Can I use homemade pumpkin puree instead of canned? A: Yes, homemade pumpkin puree can be used as a direct substitute for canned puree. Ensure it’s well-drained if it appears more watery than the canned version.
Q: How can I make these muffins gluten-free? A: Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure the blend includes xanthan gum or add it according to the blend’s recommendations to ensure proper texture.
Q: Can I add nuts or chocolate chips to the batter? A: Absolutely! Fold in up to 3/4 cup of nuts (like walnuts or pecans) or chocolate chips after mixing the wet and dry ingredients. This adds texture and flavor to the muffins.
Q: How do I know if my baking powder and baking soda are still active? A: To test baking powder, place a teaspoon in a cup and pour hot water over it. It should bubble vigorously. For baking soda, mix a teaspoon with vinegar. If either doesn’t react, it’s time to replace it.
Q: Can I make these muffins vegan? A: Yes, you can make vegan substitutions like using plant-based milk, vegan butter, and flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg). However, the texture and taste might slightly vary from the original recipe.
Cinnamon Sugar Pumpkin Muffins
INGREDIENTS
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cups 350g canned pumpkin puree
- 1 tbsp ground cinnamon
- 1 1/2 tsp ground cloves
- 2 large eggs
- 1/4 cup milk
- 1 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup 112g packed brown sugar
- 1 cup 207g granulated sugar
- 1 1/2 tsp ground nutmeg
- 2 tsp vanilla extract
- 2 cups 260g all-purpose flour
- 1/2 cup unsalted butter melted
For the Cinnamon Sugar Coating:
- 4 tsp ground cinnamon
- 3 tbsp unsalted butter melted
- 1/2 cup 52g sugar
INSTRUCTIONS
- Preheat oven to 350°F (176°C) and prepare a muffin pan with liners.
- Combine dry ingredients: In a medium-sized bowl, combine the flour, baking powder, baking soda, spices, and salt. Set aside.
- Mix butter and sugars: In a large mixing bowl, combine the melted butter and sugars. Whisk to combine.
- Add wet ingredients: Add the milk and whisk together. Then add the pumpkin puree, eggs, and vanilla extract and whisk until well combined.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and whisk together just until combined. Do not overmix.
- Fill and bake: Fill the muffin liners about 3/4 full. Bake in the preheated oven for 18-24 minutes. The baking time can vary depending on your oven and how full your muffins are.
- Cool and coat: Remove muffins from the oven and allow to cool. To coat the muffins with cinnamon and sugar, combine the sugar and ground cinnamon in a small bowl. Brush the tops of the muffins with melted butter, then turn the muffin upside down and dip into the cinnamon sugar to coat.
- Store: Store muffins in an airtight container at room temperature. Muffins are best eaten within 2-3 days.
