Easy and delicious Cinnamon Sugar Pumpkin Muffins are the perfect way to celebrate the best season of the year! Exceptionally moist, surprisingly light, and entirely irresistible! The cinnamon sugar topping is optional but I love the sweetness it adds to this easy pumpkin muffins recipe and it looks so pretty too! I’m a sucker for any and all pumpkin recipes but make sure to try these favorites: Baked Pumpkin Spice Donuts and Pumpkin Carrot Cake Cupcakes.
This recipe is sponsored by Almond Breeze.
Pumpkin Muffins
I honestly couldn’t be more excited to bring you my first pumpkin recipe of the season – yay!!! I know it’s still only August and I hear ya, it isn’t fall yet… buuuut, when the pumpkin craving hits – it hits hard.
These Cinnamon Sugar Pumpkin Muffins are the perfect way to ease into fall baking this year. Soft, light, moist and very, very pumkin-y.
Cinnamon Sugar Pecan Topping
These muffins are topped with a cinnamon-sugar-pecan mixture that takes them over the top. As the muffins rise during baking, it creates this crackle effect, much like you get on these Lemon Whippersnaps.
You can absolutely leave it off if you want, or cut out the nuts if you like. No biggie. The real treat is the muffin itself.
Breakfast or Dessert? You Decide.
I’m a sucker for muffins. I don’t get to eat them nearly as often as I like but when I do, I have to practice some restraint. This particular muffin could do double duty as snack or even dessert should you desire. But with a cup of hot coffee, it’s a pretty darn spectacular as breakfast.
The muffins are moist, which is what you would expect with an entire can of pumpkin in this recipe. But, also surprisingly light, with a melt-in-your-mouth texture that’s going to keep you coming back for just one more bite.
I used coconut oil but you could use vegetable oil in it’s place if that’s not something you keep in your pantry. I’m really starting to like coconut oil, particularly for baking and it did an amazing job in these muffins.
Tips for Making Easy Pumpkin Muffins
- This pumpkin muffin recipe is really simple but, as always, I recommend ready through the instructions at least once before getting started.
- Pull out all the ingredients before you start making and pre-measure if you can. This way you just dump and mix.
- The cinnamon sugar topping can be a little messy, admittedly. You can leave it off if you like but that crackle topping is so pretty! Use a small brush to brush away excess topping from your muffin pan before baking if you can.
- I love using parchment liners for muffin and cupcake recipes. I think it’s an absolute tragedy when so much of that deliciousness gets stuck on a wrapper. If you have them – use them!
I used Almond Breeze Original Almondmilk keeping this recipe dairy-free and delicious! The vanilla flavor would also go great in these muffins but I keep the original on hand at all times for smoothies and such. If you don’t want to use almondmilk, you can absolutely substitute regular milk.
This healthy pumpkin muffin recipe also uses coconut oil for more added health benefits.
What You Need To Make Pumpkin Muffins
- Mixing Bowls – two of these! The dry ingredients are whisked together separately before being added to the wet ingredients.
- Muffin Pan – I keep several of these on hand for mega baking sessions and they are amazing quality.
- Coconut Oil – I used coconut oil in this pumpkin muffins recipe to make them a bit healthier. You can also use applesauce or vegetable oil should you prefer.
- Canned Pumpkin – this is not pumpkin pie filling – use 100% pure pumpkin.
This recipe yields 24 glorious muffins which is awesome because you’re going to want to share with friends and family. And honestly, what a great start to any holiday or the perfect addition to a holiday brunch. Yum!
More Pumpkin Recipes To Try
- Cranberry Pecan Pumpkin Bread
- Homemade Pumpkin Pie Spice
- Pumpkin Bars
- Baked Pumpkin Spice Donuts with Maple Glaze
- Pumpkin Butter Pecan Ice Cream
How To Make Pumpkin Muffins
Cinnamon Sugar Pumpkin Muffins
Ingredients
- 2 3/4 cups all purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 2 cups sugar
- 2/3 cup brown sugar
- 3 eggs
- 15 oz pumpkin 1 can
- 3/4 cup coconut oil
- 1/4 cup milk or almondmilk
- 1 tsp vanilla extract
Cinnamon Sugar Topping
- 2/3 cups sugar
- 2/3 cup chopped pecans
- 1 tsp ground cinnamon OR pumpkin pie spice
Instructions
- Preheat oven to 350F.
- Line two muffin pans with muffin liners (24 total) and set aside.
- Combine flour, salt, 1 teaspoon of cinnamon and baking soda in a medium bowl and whisk to combine. Set aside.
- In a large bowl, combine sugar, brown sugar, eggs, pumpkin, coconut oil, almondmilk, and vanilla extract. Whisk to combine.
- Slowly fold dry mixture into wet mixture just until combined.
- Use an ice cream scoop to fill muffin liners about three-quarters full.
Cinnamon Sugar Topping
- Combine sugar, pecans, and cinnamon in small bowl. Stir.
- Sprinkle a teaspoon or more of the topping on top of the muffins.
- Bake for 25 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes in muffin pan before removing to a cooling rack.
Video
Nutrition
Love the idea of pumpkin for breakfast? Me too! Make sure to try these great recipes from friends:Â Pumpkin Streusel Donuts, Pumpkin Scones, and Pumpkin Overnight Oats!
More delicious pumpkin recipes you’ll love!
Caramel Pumpkin Cheesecake Dip
Pumpkin Cheesecake Banana Bread
Caramel Pumpkin Spice Rice Krispies Treats Pinwheels
Baked Pumpkin Spice Donuts with Maple Glaze
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!
Disclosure:Â This recipe is sponsored by Almond Breeze. Thank you for supporting the brands that make Mom On Timeout possible!
Stephanie says
Hi!!! I love these muffins! Can I make and freeze?
Trish - Mom On Timeout says
Absolutely! Just let cool and then transfer to an airtight, freezer safe container or ziploc bag. They can be frozen for up to 2 months.
LuAnn says
Can these be frozen? Freeze really well or not so much?! I’m thinking if yes. Then when completely cooled. Wrap individually in plastic. Place inside a freezer ziplock bag or freezer container
Trish - Mom On Timeout says
Exactly as you thought! Should last for 2 months in the freezer.
Halle says
Best pumpkin muffin recipe ever! I made three “mini cakes” with this recipe. Not having coconut oil on hand, I used butter. Simply spectacular!! Moist, a perfect crumb, and exploding with pumpkin flavor!
Gemini7711 says
Fabulous!! Here’s why I love this recipe:
1. It tastes like pumpkin! I’ve tried several other recipes for pumpkin muffins that aren’t pumpkin-y enough!
2. It uses a whole can of pumpkin. I hate recipes that call for less than a full can. The rest just sits in my fridge because I tell myself I’m going to use it, and never do!
This is definitely on my favorites list. By the way, kids love it! Thank you!
Trish - Mom On Timeout says
Thank you SO much! I have the same reasons for loving this recipe myself 🙂 Have a great weekend!
DEBORAH says
Hey, I just made these beautiful muffins last night. And I have to say they are the best muffins I believe I have ever made! They were so moist and the cinnamon, sugar and pecan topping was just the icing on the cake! ( however I did use vegetable oil instead of coconut oil and I used whole milk instead of almond milk ) sorry, I don’t normally change a recipe but I never have those items on hand. But I couldn’t resist to make these muffins and am so glad I did ! Thank you!
Trish - Mom On Timeout says
Wow! What a glowing review! Thank you so much! We make these on the regular because we just love them so much. (Sometimes I add a cream cheese frosting drizzle over the top instead of the cinnamon sugar – so good!)
Hilary Scott says
Can I use a different type of milk? Or does it have to be Almond milk?
Trish - Mom On Timeout says
You can use whatever you have on hand Hilary. Enjoy!
Terri says
Could you add raisins to these muffins?
Trish - Mom On Timeout says
I don’t see why not Terri. Enjoy!
Shannon says
Is there a substitute for the coconut oil that I could use??? Vegetable??
Thanks!
Shannon
Trish - Mom On Timeout says
That would work too Shannon – thanks!
Taylor says
Hi! It looks like you used liquid coconut oil which I do not have why can I use in place?
Trish - Mom On Timeout says
If you have coconut oil, just warm up until it’s in it’s liquid state. If not, vegetable oil will work. Hope that helps!
Cynthia Dunning-Lazaroff says
can you substitute another oil for the coconut oil my Daughter is allergic to coconut…thank you
Trish - Mom On Timeout says
Yes, any other cooking oil will do, such as vegetable oil.
Patricia Butler says
I completed the survey. Pinned recipe for later.
Lori says
If I don’t have coconut oil can I substitute canola oil?
Trish - Mom On Timeout says
Yes, you sure can Lori!