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Cinnamon Sugar Pumpkin Muffins

Crispy on the outside, soft and moist on the inside—these muffins are bursting with warm flavors of cinnamon and nutmeg, making them perfect for family gatherings and cozy winter evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
Topping
  • 1/4 cup sugar for topping
  • 1 tablespoon ground cinnamon for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with vegetable oil.
  2. In a large bowl, combine pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
  3. In another bowl, sift together all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—be careful not to overmix.
  5. In a small bowl, mix together sugar and ground cinnamon for the topping.
  6. Scoop the batter into the muffin tin, filling each cup about 2/3 full, and sprinkle the cinnamon-sugar topping.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
  3. Enjoy warm or at room temperature.

Notes

If using whole wheat flour, consider substituting for all-purpose flour. Use almond or coconut milk as a substitute for vegetable oil for richer flavor. Ensure proper baking times to avoid sogginess or dryness. Store in an airtight container for up to 3 days or freeze for up to a month.