Cinnamon Sugar Pumpkin Muffins

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These Cinnamon Sugar Pumpkin Muffins are moist pumpkin muffins that are super easy to make! They are topped with cinnamon and sugar for the ultimate Fall breakfast treat!

This post is sponsored by Challenge Butter, but all opinions are my own.

cinnamon sugar pumpkin muffin with liner pulled off and with a bite taken

Cinnamon Sugar Pumpkin Muffins

One of my favorite things about this time of year is all the pumpkin. In my desserts, my coffee and in my breakfast. It could be these Pumpkin Pancakes, this Overnight Pumpkin French Toast Casserole or these awesome new Cinnamon Sugar Pumpkin Muffins – or maybe even all at once! Why not? It’s only pumpkin season once a year and I’m here for it.

There are so many great things about these muffins, but one of the best parts is that they are so simple to put together. And once they’re baked, they’re dipped in cinnamon and sugar, which is basically my favorite way to eat anything. When you combine the wonderful pumpkin flavor of these moist muffins with the warm spices of cinnamon, nutmeg, ginger and cloves, you really do have the perfect muffin for Fall and all through the holidays. Let’s talk about how to make them.

cinnamon sugar pumpkin muffins on white plate with challenge butter in backgroundcinnamon sugar pumpkin muffins piled on metal dish

Pumpkin Muffin Ingredients

  • All-Purpose Flour
  • Baking Powder and Baking Soda – The combination of the two is going to give you the best rise and texture.
  • Spices – Cinnamon, nutmeg, ginger and cloves give the best combination of spices.
  • Unsalted Butter – Naturally I used my favorite butter, Challenge Butter. What do I love about it? Challenge Butter is a wonderful, creamy butter that goes from farm to fridge in just two days, so you know it’s fresh. It has no added hormones, artificial flavors or filling, which I love because you can feel good about feeding it to your family. If you haven’t tried it before, you definitely need to.
  • Sugar – Both white granulated sugar and brown sugar for the best flavor.
  • Milk
  • Pumpkin Puree – This is plain canned pumpkin, not pumpkin pie filling.
  • Eggs
  • Vanilla Extract
cinnamon sugar pumpkin muffins with liner pulled offcinnamon sugar pumpkin muffin with bite taken out

How to make Cinnamon Sugar Pumpkin Muffins

So I’ve already mentioned how easily these come together. To get started you’ll combine the melted Challenge Butter and the sugars and whisk them together. Then you’ll add the milk and combine that.

Next, you’ll add the rest of your wet ingredients – the pumpkin puree, eggs and vanilla extract.

Finally, add the dry ingredients and whisk everything together, just don’t over mix. SO simple, right?!

Fill your cupcake liners about 3/4 full and bake for about 20 minutes, give or take. Timing can vary depending on just how full your liners are or your particular oven, so check them a couple minutes early and then go from there. You want a toothpick inserted in the middle to come out with just a few moist crumbs.

Once the muffins are baked and cooled, it’s time to add the yummy cinnamon-sugar coating. Again, melt some Challenge Butter. Brush the top of each muffin with the butter, then turn the muffin upside-down and dip into the cinnamon and sugar mixture.

And they are ready to go! Serve them immediately or store in an air tight container. These are some wonderfully moist and yummy pumpkin muffins that are sure to hit the spot and cure your pumpkin cravings! Time to get baking!

cinnamon sugar pumpkin muffins next to cinnamon sticks and challenge butter

Read Transcript

Cinnamon Sugar Pumpkin Muffins

These Cinnamon Sugar Pumpkin Muffins are moist pumpkin muffins that are super easy to make! They are topped with cinnamon and sugar for the ultimate Fall breakfast treat!

  • Author: Lindsay
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12-14 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Ingredients

Pumpkin Muffins

  • 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 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup unsalted Challenge 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

Cinnamon Sugar Coating

  • 1/4 cup (52g) sugar
  • 4 tsp ground cinnamon
  • 3 tbsp (42g) unsalted Challenge butter, melted

Instructions

1. Preheat oven to 350°F (176°C) and prepare a muffin pan with liners.
2. In a medium sized bowl, combine the flour, baking powder, baking soda, spices and salt. Set aside.
3. In a large mixing bowl, combine the melted Challenge butter and sugars. Whisk to combine.
4. Add the milk and whisk together to combine.
5. Add the pumpkin puree, eggs and vanilla extract and whisk together until well combined.
6. Add the dry ingredients to the wet ingredients and whisk together just until combined. Do not over mix.
7. Fill the muffins liners about 3/4 full.
8. Bake in preheated oven for 18-24 minutes. The time can vary depending on your oven and how full your muffins are.
9. Remove muffins from the oven and allow to cool.
10. To coat the muffins with cinnamon and sugar, combine the sugar and ground cinnamon in a small bowl.
11. Brush the tops of the muffins with the melted butter, then turn the muffin upside down and dip into the cinnamon sugar to coat.
12. Store muffins in an airtight container at room temperature. Muffins are best eaten within 2-3 days.

Keywords: cinnamon sugar pumpkin muffins