Cinnamon Pumpkin Muffins

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Cinnamon Pumpkin Muffins – soft tender pumpkin muffins coated in a cinnamon sugar mixture. A great fall breakfast treat!

pumpkin muffin with cinnamon on top on a plate

 

I am pretty sure that everyone knows I have a thing for muffins by now. Chocolate Chip Muffins are pretty much a staple in my freezer. My son would eat them every day for breakfast if I would let him.

Personally, I could eat Chocolate Banana Oatmeal Blender Muffins every day. They are so easy to make and even pretty darn good for you. But in the fall, everything has to be pumpkin, right? Pumpkin Chocolate Chip Cake for dessert every day!

pumpkin muffin with cinnamon on top on a plate

So pumpkin muffins to the rescue. I love to make muffins and have them in the freezer for quick and easy breakfasts on busy school mornings.  They are even great to throw in a lunch box, they will easily thaw by lunch time.

Cinnamon pumpkin muffins are a classic tender pumpkin muffin that is brushed with melted butter and then rolled in cinnamon sugar. It gives the muffins a sweet coating and a great texture in each bite.

pumpkin muffin with cinnamon on top on a plate

I am one to add chocolate to everything, but I left these pumpkin muffins pure and chocolate free. Plenty of cinnamon, nutmeg and fall spices, so you know your house is going to smell amazing while these are baking.

So this fall when you are thinking about pumpkin treats branch out from the pumpkin chocolate chip muffins and the pumpkin pie, and try these cinnamon pumpkin muffins.

pumpkin cinnamon muffins on a cooling rack

I think the key to make soft and tender muffins is how you mix the batter. It is important to not over mix and gently fold in the flour. As soon as the flour is incorporated, stop. Don’t keep going. This is what creates tougher muffins. And bake until a tester comes out clean, or when you press the top and it springs back. Not over baking is key!

Cinnamon Pumpkin Muffins - soft tender pumpk
pumpkin muffin with cinnamon on top on a plate
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Cinnamon Pumpkin Muffins

Cinnamon Pumpkin Muffins – soft tender pumpkin muffins coated in a cinnamon sugar mixture. A great fall breakfast treat!
Prep: 10 minutes
Cook: 20 minutes
Servings: 12

Ingredients 

Muffins

Coating

Instructions 

  • Preheat oven to 400 degrees. Line a 12 cup muffin tin with liners or spray well with non-stick spray.
  • In a large bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt. Set aside.
  • In a separate bowl mix together pumpkin, butter, and eggs until smooth. Pour into flour mixture and mix until just combined.
  • Divide evenly into prepared muffin tin. Bake for 18-20 minutes until a tester comes out clean.
  • Remove from oven and let cook for 5-10 minutes before removing to a wire rack.
  • In a small bowl combine sugar and cinnamon for the coating. Brush the top of the muffins with melted butter. Roll in the sugar mixture to coat. Place on wire rack to cool completely.

Nutrition

Calories: 273kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 242mg | Potassium: 106mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1219IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin Sellin
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 12
Calories: 273
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About Erin Sellin

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and Iโ€™m a casual home cook who loves to feed people. On this blog, youโ€™ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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