These Cinnamon Sugar Pumpkin Muffins are going to be your new favorite go to recipe this fall season. So easy to follow and so delicious.
Why Make Our Cinnamon Sugar Pumpkin Muffins
Cinnamon Sugar Pumpkin Muffins are fluffy and fragrant studded with signature fall spices. Their flavor is reminiscent of a churro with that crunchy cinnamon sugar topping.
Fall is the time of the year that people go searching for pumpkin spice. There is no fighting the urge for pumpkin spice. So we figured why not come up with a recipe that was made for it.
Enter pumpkin puree. It is the star of this recipe. It really helps bring this beautiful terracotta orange color to cinnamon sugar muffins. However it brings so much more than color. It also brings big flavor and adds a lot of moisture and a smooth texture.
Our Tips For Making These Cinnamon Sugar Pumpkin Muffins:
- Don’t mix the batter. When you over mix this type of batter you end up with a very spongy cake that isn’t as moist. A hand held mixture isn’t needed for this one.
- The cinnamon sugar mixture is key. One layer goes inside and then they are topped with this mixture. It’s tempting to skip these extra ingredients but it really makes them stand out from other pumpkin muffins.
- You could omit the nuts from the cinnamon sugar if you wanted it nut-free.
- All the ingredients should be at room temperature before mixing.
- Avoid pumpkin puree with any additional ingredients or additives. Only use natural pumpkin puree.
- You could use a premade pumpkin pie spice to simplify, but we like adding our own spices to adjust to our liking. This version is heavy on cinnamon, ginger and vanilla, but lighter on cloves which tends to over power pumpkin bread.
- Store the pumpkins in an airtight container at room temperature..
- This muffin recipe will also make 2 medium bread loaves if you prefer instead of muffins. Bake the loaves for 40-50 minutes or until the toothpick comes out clean. This recipe is best enjoyed the day they are baked. They are still moist for a couple of days when stored in an airtight container, but the cinnamon sugar crust won’t be as crispy as the days go on.
Serve these alongside our other pumpkin forward recipes Pumpkin Flan or Pumpkin natilla. If nothing else, make this recipe so your house can smell of sugary pumpkin spice.
Try Some of Our Other Delicious Desserts
Cinnamon Sugar Pumpkin Muffins
Course: DessertCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutesIngredients
15 oz can pumpkin puree
2 large eggs
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup sour cream
1/3 cup of Tupelo honey
2 teaspoons of ground cinnamon
1/2 cup avocado oil
1 teaspoon of ground ginger
1 teaspoon of ground vanilla
1 teaspoon of vanilla powder
1/2 teaspoon of ground cloves
Freshly ground nutmeg (about an 1/8 of a teaspoon)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
- Cinnamon Sugar mixture:
1 cup granulated sugar
1 1/2 cups chopped walnuts
1 teaspoon cinnamon
1/4 teaspoon of vanilla powder
Directions
- Preheat the oven to 350 degrees. Prepare the muffin tins with paper liners.
- Start by making the cinnamon sugar mixture. In a bowl combine the granulated sugar, vanilla powder, walnuts and cinnamon. Set aside.
- In a large bowl, whisk oil, salt and sugar together. Once that is well combined add the eggs, sour cream, honey, vanilla extract and pumpkin puree. Whisk well.
- In a small bowl whisk the flour, the ground cinnamon, ginger, cloves baking soda and baking powder. Whisk so all of the spices are completely mixed into the flour.
- Add the flour mixture to the pumpkin mixture. Mix together with a rubber spatula. This is the part that you want to be careful not to over mix.
- Using an ice cream scoop or mini laddle, scoop out the batter to fill only half of the muffin tin. Sprinkle with some of the cinnamon sugar mixture. Then pour more batter to the top of the muffin liner. Top with more cinnamon sugar mixture.
- Bake for 12-15 minutes or until a toothpick comes out clean. Cool over a wire rack.
