Cinnamon Sugar Pumpkin Muffins

These delicious Pumpkin Muffins are soft, moist and full of cozy fall flavor! Made with real pumpkin and topped with a cinnamon-sugar pecan topping, this irresistible pumpkin muffin recipe is perfect for breakfast, snacks, or holiday brunch. One bite and you’ll be hooked!

I’m a sucker for any and all pumpkin recipes but make sure to try these favorites: Pumpkin Butter, Mini Pumpkin Pies and this Pumpkin Bread!

Pumpkin Muffins Recipe

These stunning Pumpkin Muffins are the perfect way to ease into fall baking this year. Soft, light, moist and very, very pumkin-y. 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.

Honestly, there’s nothing quite like the smell of warm pumpkin muffins baking in the oven on a crisp fall morning. Soft, moist, and perfectly spiced, these muffins are a go-to recipe for cozy breakfasts, holiday brunches, and everything in between. The sweet cinnamon sugar pecan topping adds just the right amount of crunch, making them truly irresistible.

Enjoy them fresh from the oven with a pat of honey butter, brown sugar cinnamon butter or even this crockpot pumpkin butter! Pack them up for school lunches or serve as an afternoon snack with a cup of coffee. No matter how you plan on enjoying this easy pumpkin muffin recipe, they are guaranteed to disappear fast. Simple to make with pantry staples and a can of pumpkin puree, you’ll want to keep this recipe handy all season long.

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.

Why You’re Going To Love These Pumpkin Muffins

These easy Pumpkin Muffins are the ultimate autumn treat – light, fluffy, and loaded with pumpkin spice goodness. Whether you enjoy them plain or topped with crunchy cinnamon sugar, they’re the perfect grab-and-go breakfast or cozy afternoon snack.

• Moist and Tender: Pumpkin puree and oil keep these muffins soft and fluffy while creating a wonderfully moist muffin.
• Perfect Fall Flavor: Warm spices and a crunchy cinnamon sugar topping make these muffins taste like autumn in every bite.
• Easy To Make: Just two bowls and a whisk (plus mostly pantry ingredients!) are all you need for this no-fuss recipe.
• Family Favorite: Great for breakfast, snacks, or even dessert, these muffins are a crowd-pleaser every time.

How To Make Pumpkin Muffins

These Pumpkin Muffins are light, fluffy, and bursting with pumpkin spice. Quick to make with pantry staples, they bake up moist and delicious every time – ideal for breakfast, dessert, or meal prep.

Let’s take a quick look at how to make this simple pumpkin muffin recipe and as always, you can find the full printable recipe card at the end of this post.

Pumpkin Muffins

1. Whisk together all purpose flour, salt, pumpkin pie spice and baking soda in a medium bowl.
2. Combine granulated sugar, brown sugar, eggs, pumpkin, oil, milk and vanilla extract.
3. Whisk until smooth and combined.
4. Add dry mixture to wet mixture.
5. Fold together just until combined.
6. Mixture should be smooth but a few lumps are fine.
7. Fill muffin liners about three-quarters full.
8. Combine granulated sugar, pecans, and pumpkin pie spice in small bowl.
9. Stir to combine.
10. Sprinkle on top of the muffins.
11. Bake muffins for 25 minutes or until an inserted toothpick comes out clean.
12. Cool for 10 minutes in muffin pan before removing to a cooling rack.

Storage Information

• Room Temperature: Store muffins in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to 5 days. Warm briefly in the microwave before serving.
• Freezer-Friendly: Wrap muffins individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave.

Variations To Try

• Chocolate Chip Pumpkin Muffins: Fold in a cup of chocolate chips for extra sweetness.
• Cream Cheese Swirl Muffins: Add a dollop of sweetened cream cheese before baking.
• Nut-Free Option: Skip the pecans in the topping for allergy-friendly muffins.
• Glazed Pumpkin Muffins: Drizzle with a simple powdered sugar glaze instead of cinnamon sugar.

Can I use homemade pumpkin puree?

Yes! Just be sure it’s thick and not watery, as too much liquid can affect the texture. I have a great recipe for crockpot pumpkin puree here!

Can I make these muffins ahead of time?

Absolutely. Bake a day in advance and store in an airtight container. They stay moist and delicious.

What if I don’t have pumpkin pie spice?

You can make my homemade pumpkin pie spice recipe or use ground cinnamon instead.

Trish’s Tips

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! Here are some tips for the best results:

• This pumpkin muffin recipe is really simple but, as always, I recommend read 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.
• Don’t overmix the batter. Stir just until combined to keep the muffins tender.
• Use a cookie or ice cream scoop for even muffin sizes and consistent baking.
• Add the topping generously! It adds crunch and sweetness that makes these muffins extra special.
• Let muffins cool in the pan for at least 10 minutes before removing to prevent sticking.
• 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!

More Pumpkin Recipes To Try

1. Cranberry Pecan Pumpkin Bread
2. Pumpkin Oatmeal Cookies
3. Pumpkin Pie Spice Recipe
4. Mini Pumpkin Bundt Cakes
5. Pumpkin Bars

Originally published August 18, 2019.