These Cinnamon Sugar Pumpkin Muffins are so moist and full of cinnamon, sugar, and pumpkin. Top them with cinnamon sugar, or with a delicious cinnamon buttercream spread! They really are the BEST pumpkin muffins!
Best Pumpkin Muffins
I feel like the holidays are almost here. That may sound crazy to you, but this month seems to fly with the start of school and the start of fall sports. Don’t you think??
This next recipe is another one of those “fall recipes” that are perfect to enjoy this time of year. They are Cinnamon Sugar Pumpkin Muffins that are so simple to make but seriously so stinking delicious.
How to make Pumpkin Muffins:
There are three parts to these amazing pumpkin muffins:
- The muffin
- The cinnamon sugar topping
- The DELICIOUS cinnamon cream cheese spread
The spread is totally optional, and the muffins taste AMAZING with just the cinnamon sugar topping. But, I don’t think you will regret trying the buttercream spread. 😉
SPREAD. If you’re going to use the buttercream spread, start by making that, so it has time to refrigerate while you make the muffins. Beat together all the ingredients required for the spread until creamy. Cover and refrigerate until ready to serve.
MUFFIN BATTER. Begin making the muffins by combining the dry ingredients (flour, sugar, baking powder, cinnamon, nutmeg, and salt) in a bowl, then set aside.In a separate bowl, mix pumpkin, melted butter, and eggs. Add the wet and dry mixtures together and mix until just combined.
BAKE. Spoon batter evenly to fill muffin cups. Bake for 22-23 minutes at 400°.
TOPPING. While the muffins are baking, make the cinnamon sugar topping by simply combining the cinnamon and sugar. When the muffins come out of the oven, dip the tops of the warm muffins in melted butter and then in the sugar-cinnamon mixture.
We like them best served warm with the cream cheese spread!
Mashed cooked pumpkin: This recipe calls for “mashed cooked pumpkin”. You can easily use canned pumpkin puree. Make sure that you don’t accidentally use canned pumpkin pie.
You can also make your own pumpkin puree. It is actually really easy.
- Pick a 4-6 pound baking pumpkin
- Preheat the oven to 400°F
- Slice the pumpkin in half vertically.
- Scoop out the seeds and pulp.
- Line a baking sheet with aluminum foil. Place the halves with insides of the pumpkin against the foil.
- Bake for 40-60 minutes depending on the size. You can know its roasted when a knife can easily slide through the skin
- Allow the pumpkin to cool a bit before scooping out the flesh.
- Place the pumpkin flesh in a blender or food processor and puree until smooth.
Pumpkin Puree can be stored in the fridge for up to a week or frozen for 3-6 months.
Storage: Just like other quick breads these muffins store really well.
- Batter: the batter can be covered and stored in the fridge for about a day before baking.
- Baked muffins can be stored in an airtight container at room temperature for about 5 days.
- Freezer: Once muffins have cooled, place them on a baking sheet and place in the freezer until firm. Transfer to a freezer safe container and freeze for up to 3 months.
These Pumpkin Muffins are filled with fall flavors, and I think you’ll especially love the cinnamon buttercream spread that goes with it.
As mentioned, they can be made any time but are great for any get together or fall brunch too! This is definitely a great fall treat to make and enjoy this year. 😉
For more fall treats, check out:
- Gooey Butter Pumpkin Bars
- White Chocolate Pumpkin Spice Snickerdoodles
- Double Layer Pumpkin Cheesecake
- Easy Pumpkin Cupcakes
- Pumpkin Delight Dessert
- Magic Pumpkin Cake
Easy Pumpkin Muffins Recipe
These Cinnamon Sugar Pumpkin Muffins are so moist and full of cinnamon, sugar, and pumpkin. Top them with cinnamon sugar, or with a delicious cinnamon buttercream spread!
- 4 oz cream cheese softened
- 3 tbsp butter softened
- 1 tbsp brown sugar packed
- 1/4 tsp ground cinnamon
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup mashed cooked pumpkin
- 1/2 cup butter melted
- 2 eggs
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
- 1/4 cup butter melted
Line muffin tin with baking cups, set aside.
- Prepare spread by combining all the ingredients. Beat until creamy. Cover and refrigerate until you're ready to serve.
- In a bowl, combine your flour, sugar, baking powder, cinnamon, nutmeg and salt; set aside.
- In a separate bowl, mix pumpkin, melted butter and eggs. Add both mixtures together until just combined.
- Spoon batter evenly to fill muffin cups. Bake at 400 for 22-23 minutes.
- In a bowl, combine ¼ cup sugar and ½ teaspoon cinnamon. Dip tops of warm muffins in melted butter and then in the sugar-cinnamon mixture. Serve warm with cream cheese spread.