There’s something magical about cinnamon sugar pumpkin muffins—soft, tender, warmly spiced, and coated in a sweet cinnamon sugar topping that makes them taste like autumn in every bite. These muffins are nostalgic, comforting, and incredibly easy to bake, making them perfect for chilly mornings, cozy gatherings, or meal-prep breakfasts throughout the fall season.
Pumpkin puree gives these muffins their moist, plush texture, while cinnamon and pumpkin spice bring warmth and irresistible aroma. A buttery cinnamon sugar coating adds just the right touch of sweetness and crunch. Whether you enjoy them fresh from the oven or pack them for an afternoon snack, these muffins deliver bakery-quality flavor without the fuss.
If you love simple, reliable, crowd-pleasing fall treats—this recipe deserves a permanent place in your kitchen.
Why These Muffins Are a Fall Favorite
Cinnamon sugar pumpkin muffins are popular for a reason. They’re:
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Moist and tender without being dense
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Perfectly spiced with warm cinnamon and pumpkin spice
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Easy and quick—ideal for busy mornings
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Freezer-friendly and great for meal prep
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Kid-friendly and holiday-worthy
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Made with simple, wholesome pantry staples
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Even better the next day when the flavors deepen
They’re the kind of muffins that make your whole house smell like fall.
Equipment
You’ll need:
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Large mixing bowls
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Whisk
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Spatula
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Muffin tin
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Paper liners (optional)
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Wire cooling rack
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Measuring cups and spoons
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Small bowl for cinnamon sugar mixture
Ingredients List
For the Muffins
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1 ¾ cups all-purpose flour
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1 cup granulated sugar
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½ cup brown sugar
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1 teaspoon baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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1 ½ teaspoons ground cinnamon
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1 teaspoon pumpkin spice
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1 cup pumpkin puree (not pumpkin pie filling)
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2 large eggs
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⅓ cup vegetable oil (or melted coconut oil)
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⅓ cup milk
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1 teaspoon vanilla extract
For the Cinnamon Sugar Topping
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¼ cup melted butter
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½ cup granulated sugar
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1 ½ teaspoons ground cinnamon
Timing & Servings
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Prep Time: 10 minutes
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Bake Time: 18–22 minutes
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Cooling Time: 10 minutes
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Total Time: 30–35 minutes
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Servings: 12 muffins
How to Make Cinnamon Sugar Pumpkin Muffins
Step 1. Mix the Dry Ingredients
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin spice, and salt. This ensures the spices are evenly distributed and prevents clumps.
Step 2. Combine the Wet Ingredients
In another bowl, whisk pumpkin puree, eggs, oil, milk, and vanilla until smooth. Pumpkin puree acts as both a flavor booster and a natural moisture enhancer.
Step 3. Bring the Batter Together
Pour the wet mixture into the dry ingredients. Gently fold using a spatula until just combined—do not overmix. A few lumps in the batter are perfectly fine and help keep the muffins tender.
Step 4. Fill the Muffin Tin
Line a muffin tin with liners or grease it well. Divide the batter evenly among the 12 cups, filling about ¾ full.
Step 5. Bake Until Puffy and Golden
Bake at 350°F (175°C) for 18–22 minutes. Insert a toothpick into the center—if it comes out clean, the muffins are ready. Let them cool for 5–10 minutes.
Step 6. Coat with Cinnamon Sugar
In a small bowl, mix cinnamon and sugar. Brush the tops of the warm muffins with melted butter. Roll or sprinkle each muffin generously in the cinnamon sugar mixture.
This step gives the muffins their signature bakery-style flavor and texture.
Expert Tips for Perfect Muffins
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Don’t overmix the batter—it leads to dense muffins.
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Use pumpkin puree, not pumpkin pie filling.
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Brush the muffins while warm so the cinnamon sugar sticks beautifully.
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Add extra cinnamon for a stronger spice profile.
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Swap milk for buttermilk for extra tenderness.
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Use coconut sugar or maple syrup for natural sweetness.
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Freeze leftovers for up to 2 months.
Flavor Variations
1. Pumpkin Chocolate Chip Muffins
Fold in ½–1 cup mini chocolate chips.
2. Pecan Streusel Muffins
Top with a brown sugar–pecan crumble.
3. Maple Pumpkin Muffins
Replace granulated sugar with maple syrup and reduce milk slightly.
4. Pumpkin Cream Cheese Swirl Muffins
Add dollops of sweetened cream cheese and swirl lightly into the batter.
5. Whole Wheat Pumpkin Muffins
Use half whole-wheat flour for a heartier, wholesome twist.
Serving Suggestions
These muffins go beautifully with:
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Hot coffee or chai
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Warm apple cider
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Breakfast yogurt bowls
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Butter or honey drizzle
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Afternoon tea
Great for:
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Holiday brunches
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School snacks
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Thanksgiving baking
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Weekend treats
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Seasonal gift baskets
Nutritional Facts (Per Muffin, Approx.)
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Calories: 220–260
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Protein: 3–4 g
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Carbohydrates: 32–36 g
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Total Fat: 9–11 g
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Saturated Fat: 2–3 g
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Fiber: 1–2 g
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Sugars: 20–23 g
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Sodium: 170–210 mg
(Values vary based on cinnamon sugar coating and oil type.)
For more approachable breakfast ideas, explore Banana Zucchini Bread, Zucchini Chocolate Chip Muffins, or Sausage and Egg Casserole.
Cinnamon Sugar Pumpkin Muffins
Ingredients
Equipment
Method
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin spice, and salt. This ensures the spices are evenly distributed and prevents clumps.
- In another bowl, whisk pumpkin puree, eggs, oil, milk, and vanilla until smooth. Pumpkin puree acts as both a flavor booster and a natural moisture enhancer.
- Pour the wet mixture into the dry ingredients. Gently fold using a spatula until just combined—do not overmix. A few lumps in the batter are perfectly fine and help keep the muffins tender.
- Line a muffin tin with liners or grease it well. Divide the batter evenly among the 12 cups, filling about ¾ full.
- Bake at 350°F (175°C) for 18–22 minutes. Insert a toothpick into the center—if it comes out clean, the muffins are ready. Let them cool for 5–10 minutes.
- In a small bowl, mix cinnamon and sugar. Brush the tops of the warm muffins with melted butter. Roll or sprinkle each muffin generously in the cinnamon sugar mixture.
- This step gives the muffins their signature bakery-style flavor and texture.
Conclusion
Cinnamon sugar pumpkin muffins are everything you love about fall wrapped into a soft, flavorful, irresistibly spiced treat. With their tender crumb, warm cinnamon aroma, and sweet crunchy coating, these muffins make any morning feel extra cozy. They’re simple enough for everyday baking yet special enough for seasonal celebrations.
Whether you’re enjoying them with a warm drink, packing them in a lunchbox, or sharing them with friends, these muffins are a guaranteed autumn favorite you’ll bake again and again.
FAQs
1. Can I use fresh pumpkin instead of canned puree?
Yes—just cook and blend until smooth. Ensure it’s not watery.
2. How do I keep the muffins soft for days?
Store in an airtight container with a piece of paper towel to absorb moisture.
3. Can I make them gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend for best results.
4. Can I reduce the sugar?
Yes—reduce by ¼ cup without affecting texture.
5. Can these be made dairy-free?
Use plant milk and coconut oil; skip butter in the topping and use vegan butter.
6. Do they freeze well?
Yes! Freeze up to 2 months. Thaw at room temperature.