Cinnamon Sugar Pumpkin Muffins – these soft, juicy, moist pumpkin muffins, that are covered with cinnamon and light brown sugar, make a perfect fall breakfast. This is a quick and easy recipe for all pumpkin fans. I love fall with its amazing colors, as well as fall recipes and pumpkins, of course, but Cinnamon Sugar Pumpkin Muffins are my favorite.
We like them not only because they are quick and easy to prepare, but also because you only need a few simple ingredients to enjoy their amazing taste. These Cinnamon Sugar Pumpkin Muffins are a perfect choice for breakfast, snack or when you simply crave for something sweet. Yes, I really enjoy preparing them throughout the whole year, every time I wish to feel a pumpkin taste, and especially during pumpkin season.
Like their color, the fact that they are so soft and moist, but above all I love the cinnamon and brown sugar coat. You can bake them in a muffin tin, without paper liners and cover them completely with cinnamon – brown sugar mixture. They can also be baked in paper liners. In that case only the top of the muffins will be covered with cinnamon – brown sugar mixture.
What do you need to prepare Cinnamon Sugar Pumpkin Muffins?
- All purpose flour
- Baking powder
- Ground cinnamon
- Vegetable oil
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Pumpkin puree
- Unsalted butter
How to prepare Cinnamon Sugar Pumpkin Muffins?
Start by combining all purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. In a separate dish, beat eggs, vegetable oil, light brown sugar and granulated sugar for about 2 minutes, and then mix in vanilla extract. Next, add milk and pumpkin puree and mix until it is well combined. Continue beating while slowly adding dry ingredients. When it´s ready, divide batter among muffin cups, previously sprayed with non stick spray.
Bake the muffins at 350 F, for about 25 minutes, or until a toothpick comes out clean or with a few crumbs on it. Then, take the muffins out of the oven and let them cool in the muffin tin for a while, then take them out of the muffin tin and place on the cooling rack. Meanwhile, melt the butter and combine light brown sugar with cinnamon in a smaller dish. Dip the muffins into the slightly cooled, melted butter, draining the extra and then cover them with cinnamon-brown sugar mixture. Make sure to cover them completely.
This is a short version of the recipe and you can find a more detailed one, along with all the necessary ingredients and their quantities at the bottom of the post.
As you can see – quick and easy with a few simple ingredients. I am sure that Cinnamon Sugar Pumpkin Muffins will find a special place in your cookbook. If you are looking for more pumpkin recipes, check out > PUMPKIN DESSERTS. Muffin fans can find more popular recipes here > MUFFINS.
Finally I would also recommend one more interesting Pumpkin recipe > Pepperoni Pizza Pumpkins. It is fall and pumpkins are all around. What you need is some will and some free time to prepare these delicious muffins. Check out why this is the right recipe at the right time.
- PUMPKIN MUFFINS:
- 1 1/2 cup All purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 1/4 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 2 eggs
- 1 cup Granulated sugar
- 1/4 cup Light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup Milk
- 1 cup Pumpkin Puree
- 1/2 teaspoon Vanilla extract
- 1/3 cup Unsalted butter, melted
- 1 cup Light brown sugar
- 1 1/2 teaspoon Ground cinnamon
- MAKE PUMPKIN MUFFINS - preheat the oven to 350 F and spray 12 cup muffin tin with non stick spray. Then set it aside.
- Next, in a medium dish combine all purpose flour, baking powder, baking soda, salt, ground cinnamon and ground nutmeg and set aside.
- Meanwhile, in a separate dish beat eggs, vegetable oil, light brown sugar and granulated sugar, at medium speed, for about 2 minutes, and then mix in vanilla extract. Add milk and pumpkin puree and mix until it is well combined.
- Then lower the speed and slowly add dry ingredients. Divide batter among prepared muffin cups. Bake for about 25 minutes, or until a toothpick comes out clean or with a few crumbs on it.
- After that take the muffins out of the oven and let them cool in the muffin tin for a while, then take them out of the muffin tin and place on the cooling rack.
- TO MAKE THE TOPPING – start by melting the butter. Mix cinnamon with light brown sugar in a smaller dish. Dip the muffins into the slightly cooled, melted butter, draining the extra and then cover them with cinnamon-brown sugar mixture. Make sure that they are covered completely.
You can also use muffin liners, but in that case cover only the muffin tops with cinnamon - brown sugar mixture and the quantity of butter, light brown sugar and cinnamon should be cut in half.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 712Total Fat: 57gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 157mgSodium: 229mgCarbohydrates: 49gFiber: 1gSugar: 39gProtein: 3g