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.
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. 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.
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 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.
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!
How To Make Pumpkin Muffins
Cinnamon Sugar Pumpkin Muffins
- 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
- 1 15 oz can pumpkin
- 3/4 cup coconut oil
- 1/4 cup Almond Breeze Almondmilk original
- 1 tsp vanilla extract
Cinnamon Sugar Topping
- 2/3 cups sugar
- 2/3 cup chopped pecans
- 1 tsp ground cinnamon OR pumpkin pie spice
- 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.
More delicious pumpkin recipes you’ll love!
For all cookie recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!
Disclosure: This recipe is sponsored by Almond Breeze. Thank you for supporting the brands that make Mom On Timeout possible!