Description
Cinnamon Sugar Pumpkin Muffins are moist, warmly spiced, and topped with a crunchy cinnamon sugar pecan topping for the ultimate fall baking treat. This easy pumpkin recipe makes two dozen muffins—perfect for holiday gatherings, bake sales, or cozy mornings with coffee.
Ingredients
For the Muffins:
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2 3/4 cups all-purpose flour (345 g)
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1 teaspoon salt (5 g)
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1 teaspoon ground cinnamon (2.5 g)
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1 teaspoon baking soda (5 g)
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2 cups granulated sugar (400 g)
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2/3 cup light brown sugar (135 g)
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3 large eggs
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1 can pumpkin puree (15 oz / 425 g)
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3/4 cup melted coconut oil (180 ml) or vegetable/canola oil
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1/4 cup milk or almond milk (60 ml)
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1 teaspoon vanilla extract (5 ml)
For the Cinnamon Sugar Topping:
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2/3 cup granulated sugar (135 g)
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2/3 cup pecans, chopped (70 g)
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1 teaspoon ground cinnamon or pumpkin pie spice (2.5 g)
Instructions
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Preheat oven to 350°F (175°C). Line two 12-cup muffin pans (24 muffins total).
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In a medium bowl, whisk flour, salt, cinnamon, and baking soda.
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In a large bowl, whisk sugars, eggs, pumpkin puree, oil, milk, and vanilla until smooth.
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Gradually fold dry ingredients into wet mixture, stirring until just combined. Do not overmix.
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Divide batter evenly among muffin cups, filling each 3/4 full.
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Mix sugar, pecans, and cinnamon for topping. Sprinkle about 1 teaspoon over each muffin.
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Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan 10 minutes, then transfer to a wire rack.
Notes
For nut-free muffins, omit pecans and use cinnamon sugar only.
Room temperature eggs make for a smoother batter.
Freeze muffins for up to 3 months—perfect for holiday prep.
Pumpkin pie filling is not recommended (too sweet/spiced).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Snacks / Desserts
- Method: Baking
- Cuisine: American