These Cinnamon Sugar Pumpkin Muffins bring all the comforting flavors of autumn into a delicious, easy-to-make treat. With warm spices like cinnamon, nutmeg, and ginger, combined with the natural sweetness of pumpkin, these muffins are topped with a cinnamon-sugar crust for an extra touch of coziness. Perfect for breakfast, a snack, or a sweet treat with coffee, these muffins are a must for fall baking.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Directions
Prepare the Muffin Batter
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- Combine Sugars and Oil: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined and smooth.
- Add Wet Ingredients: Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Beat until smooth and fully incorporated.
- Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the muffins tender.
Bake the Muffins
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Prepare Cinnamon Sugar Topping: In a small bowl, combine the 1/4 cup of granulated sugar and 1 teaspoon of cinnamon. Sprinkle this mixture generously over the tops of the muffins.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Serving and Storage Tips
- Serving: These muffins are best enjoyed fresh, but they’re also delicious at room temperature. Pair with a hot cup of coffee or tea for the perfect autumn treat.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate them for up to a week.
- Freezing: These muffins freeze well. Place them in a single layer in a freezer-safe container or bag, and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave.
Helpful Notes
- Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Make it Healthier: Substitute half of the flour with whole wheat flour and use applesauce instead of oil for a healthier version.
- Adding Extra Flavor: For an extra layer of autumn warmth, consider adding a pinch of ground cloves or allspice to the dry ingredients.
Tips from Well-Known Chefs
- For Moist Muffins: Chef Ina Garten recommends using vegetable oil for muffins instead of butter to keep them moist and tender.
- Avoid Overmixing: Pastry Chef Claire Saffitz suggests mixing muffin batter just until the flour is incorporated to avoid tough muffins.
- Sprinkle Sugar for Texture: Chef Dorie Greenspan advises sprinkling a generous amount of cinnamon sugar on top for a crunchy crust that adds both flavor and texture.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Just make sure it’s well-drained and similar in consistency to canned puree.
2. Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend that is suitable for a 1:1 replacement.
3. Can I use melted butter instead of oil?
Yes, melted butter can be used, but it may change the texture slightly, making them a bit denser.
4. How can I make these muffins dairy-free?
This recipe is naturally dairy-free as it uses oil instead of butter. Be sure to check that your other ingredients are dairy-free as well.
5. Can I add nuts or chocolate chips?
Absolutely! Chopped pecans, walnuts, or chocolate chips would make a delicious addition. Add about 1/2 cup to the batter before baking.
6. How do I prevent the muffins from sticking to the liners?
Use non-stick liners or lightly spray the liners with cooking spray to prevent sticking.
7. Can I make mini muffins instead?
Yes, simply adjust the baking time to 10-12 minutes, or until a toothpick comes out clean.
8. How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
9. Can I substitute the brown sugar?
If you don’t have brown sugar, you can use all granulated sugar, though brown sugar adds moisture and depth of flavor.
10. Can I add a glaze on top?
Yes, a simple glaze made from powdered sugar and a little milk drizzled over the muffins once they’re cool would add extra sweetness and visual appeal.
These Cinnamon Sugar Pumpkin Muffins are a cozy, comforting treat that celebrates the flavors of fall. With their tender crumb and crunchy cinnamon sugar topping, they’re sure to become a favorite during pumpkin season. Enjoy baking and sharing these autumn delights!