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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

You are here: Home / Recipes / Breakfast / Cinnamon Sugar Pumpkin Muffins

Cinnamon Sugar Pumpkin Muffins

August 18, 2019

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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 with cinnamon sugar pecan topping on plate

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.

pumpkin muffins in muffin tin with sugar sprinkled around

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!

muffin tin full of pumpkin muffins

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.

pumpkin muffin cut in half on plate

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

Print Pin
5 from 9 votes

Cinnamon Sugar Pumpkin Muffins

Say hello to fall with these delicious Cinnamon Sugar Pumpkin Muffins! Exceptionally moist, surprisingly light, and entirely irresistible!
Course Breakfast
Cuisine American
Keyword pumpkin muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 muffins
Calories 256kcal
Author Trish - Mom On Timeout

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

Calories: 256kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 161mg | Potassium: 107mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1542IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg


Love the idea of pumpkin for breakfast? Me too! Make sure to try these great recipes from friends: Pumpkin Streusel Donuts, Pumpkin Scones, and Pumpkin Overnight Oats!

Say hello to fall with these delicious Cinnamon Sugar Pumpkin Muffins! Exceptionally moist, surprisingly light, and entirely irresistible! // Mom On Timeout

More delicious pumpkin recipes you’ll love!

caramel-pumpkin-cheesecake-dip-recipe-text

Caramel Pumpkin Cheesecake Dip

pumpkin-banana-cheesecake-bread-text

Pumpkin Cheesecake Banana Bread

caramel-pumpkin-spice-rice-krispies-treats-pinwheels-recipe-text

Caramel Pumpkin Spice Rice Krispies Treats Pinwheels

baked-pumpkin-spice-doughnuts-with-maple-glaze

Baked Pumpkin Spice Donuts with Maple Glaze

pumpkin-cheesecake-trifle-recipe

Pumpkin Cheesecake Trifle

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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!

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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

enjoy!
  • 11344

By Trish - Mom On Timeout August 18, 2019 Bread, Breakfast, Christmas, Christmas Recipes, Fall, Holiday Recipes, Recipes, Thanksgiving, Thanksgiving Recipes

Previous article:
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Comments

  1. Halle says

    August 22, 2021 at 1:10 PM

    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!

    Reply
  2. Gemini7711 says

    October 17, 2018 at 1:05 PM

    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!

    Reply
    • Trish - Mom On Timeout says

      October 19, 2018 at 10:31 AM

      Thank you SO much! I have the same reasons for loving this recipe myself 🙂 Have a great weekend!

      Reply
  3. DEBORAH says

    September 17, 2018 at 9:32 PM

    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!

    Reply
    • Trish - Mom On Timeout says

      September 19, 2018 at 8:50 AM

      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!)

      Reply
  4. Hilary Scott says

    September 3, 2018 at 3:00 PM

    Can I use a different type of milk? Or does it have to be Almond milk?

    Reply
    • Trish - Mom On Timeout says

      September 3, 2018 at 8:12 PM

      You can use whatever you have on hand Hilary. Enjoy!

      Reply
  5. Terri says

    August 28, 2018 at 7:43 AM

    Could you add raisins to these muffins?

    Reply
    • Trish - Mom On Timeout says

      August 28, 2018 at 4:38 PM

      I don’t see why not Terri. Enjoy!

      Reply
  6. Shannon says

    August 28, 2018 at 7:36 AM

    Is there a substitute for the coconut oil that I could use??? Vegetable??

    Thanks!
    Shannon

    Reply
    • Trish - Mom On Timeout says

      August 28, 2018 at 4:35 PM

      That would work too Shannon – thanks!

      Reply
  7. Taylor says

    August 27, 2018 at 10:13 AM

    Hi! It looks like you used liquid coconut oil which I do not have why can I use in place?

    Reply
    • Trish - Mom On Timeout says

      August 28, 2018 at 4:39 PM

      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!

      Reply
  8. Cynthia Dunning-Lazaroff says

    August 25, 2018 at 5:02 AM

    can you substitute another oil for the coconut oil my Daughter is allergic to coconut…thank you

    Reply
    • Trish - Mom On Timeout says

      August 28, 2018 at 4:46 PM

      Yes, any other cooking oil will do, such as vegetable oil.

      Reply
  9. Patricia Butler says

    August 23, 2018 at 6:14 PM

    I completed the survey. Pinned recipe for later.

    Reply
  10. Lori says

    August 23, 2018 at 4:05 PM

    If I don’t have coconut oil can I substitute canola oil?

    Reply
    • Trish - Mom On Timeout says

      August 28, 2018 at 5:00 PM

      Yes, you sure can Lori!

      Reply
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Hi, I’m Trish!

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