Irresistible Cinnamon Sugar Pumpkin Muffins in 30 Minutes

Oh, the smell of cinnamon sugar pumpkin muffins baking in the oven – it’s pure autumn magic I wait all year for that first crisp fall morning when I can whip up a batch of these cozy treats. They’re my family’s absolute favorite and have been ever since my daughter insisted we make them for her first-grade bake sale (we won “best in class,” by the way). The combination of warm pumpkin spice and that crackly cinnamon sugar topping makes these muffins irresistible. They’re tender, moist, and just sweet enough – perfect with your morning coffee or as an after-school snack. Trust me, once you try this recipe, you’ll understand why my baking sheet never gets a break from October through December

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Why You’ll Love These Cinnamon Sugar Pumpkin Muffins

Let me tell you why these muffins have become my go-to fall recipe year after year:

• They come together in just one bowl – minimal cleanup means more time to enjoy them
• That cinnamon sugar topping creates the perfect sweet crunch with every bite
• Pumpkin makes them super moist – no dry muffins here
• Kids go crazy for them (mine beg for these instead of candy)
• Your whole house will smell like autumn happiness while they bake

Honestly, I’ve never met anyone who didn’t fall for these muffins after one taste. They’re that good

Ingredients for Cinnamon Sugar Pumpkin Muffins

Gathering your ingredients is the first step to muffin magic Here’s what you’ll need (and yes, I’m particular about some of these – trust me, it makes a difference):

• 1 3/4 cups all-purpose flour (spoon and level it – no packing)
• 1 teaspoon baking soda (make sure it’s fresh)
• 1/2 teaspoon fine sea salt
• 1 tablespoon pumpkin pie spice (my secret is adding an extra pinch)
• 1 cup pure pumpkin puree (not pumpkin pie filling – check the label)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar (dark brown gives more molasses flavor)
• 2 large eggs at room temperature (they incorporate better this way)
• 1/3 cup melted butter, slightly cooled
• 1/4 cup water (just enough to bring it all together)
• 2 tablespoons cinnamon + 2 tablespoons sugar for that irresistible topping

See? Nothing fancy – just good, simple ingredients that create something extraordinary when combined. Now let’s get mixing

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these muffins Here’s what I grab from my kitchen:

• A standard 12-cup muffin tin (I swear by my non-stick one)
• 2 mixing bowls (one for dry, one for wet ingredients)
• Whisk and rubber spatula (for gentle folding)
• Measuring cups and spoons
• Muffin liners (the cute fall-themed ones are my weakness)
• Small bowl for the cinnamon sugar topping

That’s it Now you’re ready to bake up some pumpkin magic.

How to Make Cinnamon Sugar Pumpkin Muffins

Alright, let’s get baking These muffins come together so easily, but there are a few key steps to ensure they turn out perfectly tender with that signature domed top. Follow along – I’ll walk you through each part of the process.

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). While it’s heating up, whisk together your dry ingredients in a big bowl: flour, baking soda, salt, and pumpkin pie spice. In another bowl, go ahead and whisk the wet ingredients – pumpkin puree, both sugars, eggs, melted butter, and water. Here’s my trick: pour the wet mixture into the dry ingredients all at once, then gently fold together with a spatula just until no flour streaks remain. Don’t overmix A few lumps are totally fine – they’ll disappear during baking and keep your muffins tender.

Adding the Cinnamon Sugar Topping

While your muffin tin is lined and ready, mix up that magical topping. Simply combine 2 tablespoons each of cinnamon and sugar in a small bowl. Now spoon the batter into your prepared muffin cups, filling each about 3/4 full (I use an ice cream scoop for perfect portions). Here comes the fun part – generously sprinkle that cinnamon sugar mixture over each muffin. Don’t be shy It creates the most delicious crackly crust as it bakes.

Baking and Cooling

Pop those beauties in the oven for 20-25 minutes. You’ll know they’re done when the tops spring back lightly to the touch and a toothpick comes out clean (a few moist crumbs are okay, but no wet batter). Here’s an important step – let them cool in the pan for 5 minutes before transferring to a wire rack. This helps them set and makes them easier to remove. Resist the urge to eat them immediately (I know, it’s hard) – that cinnamon sugar topping is like molten lava when they first come out

Tips for Perfect Cinnamon Sugar Pumpkin Muffins

After making these muffins more times than I can count, I’ve learned a few tricks that guarantee bakery-quality results every time:

• Use fresh pumpkin puree – the canned stuff works, but homemade makes them extra special (and yes, I’ll share my easy puree method soon)
• Don’t overfill the muffin cups – 3/4 full is the sweet spot for perfect domed tops
• Check your oven temperature with a thermometer – mine runs hot, so I bake at 325°F instead
• Let the melted butter cool slightly before adding eggs – you don’t want scrambled eggs in your batter
• For extra crunch, sprinkle the cinnamon sugar topping again halfway through baking

Follow these simple tips, and you’ll have muffins that’ll make your whole neighborhood jealous!

Variations for Cinnamon Sugar Pumpkin Muffins

Oh, the possibilities While I adore the classic version, sometimes I can’t resist playing around with these muffins. Here are my favorite twists that always get rave reviews:

• Chocolate chip surprise – fold in 1/2 cup mini chocolate chips (the melty contrast with cinnamon sugar? Divine)
• Cream cheese swirl – dollop softened cream cheese mixed with powdered sugar into each cup before baking
• Nutty crunch – add 1/3 cup chopped pecans or walnuts to the batter
• Streusel upgrade – swap cinnamon sugar topping for brown sugar streusel with oats and butter
• Double pumpkin – stir in 1/4 cup pepitas for extra texture

The best part? You can’t go wrong – each variation brings its own special magic to these already amazing muffins

Serving and Storing Cinnamon Sugar Pumpkin Muffins

Oh, these muffins are absolute heaven when still slightly warm from the oven – that’s when the cinnamon sugar topping is at its crunchiest and the pumpkin flavor really sings I always sneak one straight from the cooling rack (don’t burn your fingers like I always do). For storage, pop any leftovers in an airtight container at room temperature for up to 3 days. Want to bring back that fresh-baked magic? Just warm them for 10 seconds in the microwave or 5 minutes in a 300°F oven. Pro tip: I freeze extras in freezer bags and they taste just as amazing thawed – perfect for sudden muffin cravings

Nutritional Information

Just so you know what you’re enjoying (because let’s be real – we’re all having at least two), here’s the nutritional breakdown per muffin:

• Calories: 220
• Sugar: 18g
• Fat: 7g
• Carbohydrates: 36g
• Protein: 3g

Remember, these values are estimates – your exact numbers might vary slightly depending on your specific ingredients and how generous you are with that cinnamon sugar topping (I’m always extra generous).

These Irresistible Cinnamon Sugar Pumpkin Muffins come together in just 30 minutes, making them the perfect cozy treat for any autumn morning. For another quick breakfast idea, try our Cinnamon Sugar French Toast Muffins, or if you love pumpkin, our Pumpkin Spice Overnight Oats are a must-try. Find more easy morning recipes in our breakfast collection

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