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Cinnamon Pumpkin Muffins – soft tender pumpkin muffins coated in a cinnamon sugar mixture. A great fall breakfast treat!
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!
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.
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.
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
Ingredients
Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin
- 1/2 cup butter, melted
- 2 whole eggs
Coating
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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