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These Cinnamon Sugar Pumpkin Muffins are so moist and full of cinnamon, sugar, and pumpkin.

There’s nothing better than a warm pumpkin muffin in the fall. Whether it’s coated in cinnamon sugar, filled with chocolate chips, or topped with a biscoff streusel, we love pumpkin muffins!

Pumpkin muffins topped with cinnamon and sugar

Cinnamon 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.

You can have them for breakfast but they’re so good you may think they’re dessert. The Cinnamon Sugar Streusel top is the, and I think you’ll love these. 😉

How to make

There are three parts to these amazing pumpkin muffins:

  1. The muffin
  2. The cinnamon sugar topping
  3. 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!

moist pumpkin muffins with buttercream frosting on top

Additional Tips

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.

  1. Pick a 4-6 pound baking pumpkin
  2. Preheat the oven to 400°F
  3. Slice the pumpkin in half vertically.
  4. Scoop out the seeds and pulp.
  5. Line a baking sheet with aluminum foil. Place the halves with insides of the pumpkin against the foil.
  6. Bake for 40-60 minutes depending on the size. You can know its roasted when a knife can easily slide through the skin 
  7. Allow the pumpkin to cool a bit before scooping out the flesh. 
  8. 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.
Easy Pumpkin Muffin Recipe

For more fall treats, check out:

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4.80 from 5 votes

Easy Pumpkin Muffins Recipe

By: Lil’ Luna
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!
Servings: 12
Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes



  • 4 oz cream cheese softened
  • 3 tbsp butter softened
  • 1 tbsp brown sugar packed
  • 1/4 tsp cinnamon



  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/4 cup butter melted
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  • 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.


Calories: 319kcal, Carbohydrates: 35g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 75mg, Sodium: 217mg, Potassium: 179mg, Sugar: 18g, Vitamin A: 1435IU, Vitamin C: 0.9mg, Calcium: 69mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread, Breakfast
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. Marty T says:

    5 stars
    These muffins are so moist and just sweet enough. I just started my day perfectly with a warm muffin and a piping
    hot cup of coffee. I also sprinkled on some powered sugar to make them just a touch sweeter. I should have
    the rest of these gone by tomorrow! LOL. YUM!

    1. Lil'Luna Team says:

      Yummy! Sounds like a perfect way to start the day. So glad you enjoyed the muffins!

  2. says:

    love all your receipts, tryd them all, thanks
    do you have any pork chops receipts?????

  3. Emily Taylor says:

    4 stars
    I like a lot of spice in my muffins so I added ginger and cloves to the batter.
    Also 400F was burning the tops of the muffins so I turned the over down to 350 after 5 minutes. I had 2 trays on convection bake because I doubled the recipe. So glad I did! The sugar and cinnamon topping is a must. Didn’t have time to make the Cream cheese glaze but next time I’m going to turn them into cream cheese filled muffins because this recipe is so versatile.

    1. Lil'Luna Team says:

      Thanks for sharing what you did!! Sounds delicious and a great adaptation to the cooking temp. Every oven is different and altitude, weather, etc. can also affect the baking so I’m glad you were able to adjust accordingly. Cream cheese filled muffins sound incredible! Glad you enjoy this recipe!

  4. Margaret Tiecke says:

    5 stars
    These were excellent cupcakes. I will make them again

  5. Ana Maria says:

    5 stars
    Mmmmm, these look delectable

  6. carmen p says:

    The batter was too dry. I added a little milk. They are in the oven now smelling delicious! 🙂

    1. Lil' Luna says:

      I hope they tasted delicious too!! 😀

  7. Lil' Luna says:

    Softened. 😉

  8. Valerie says:

    For the pumpkin muffins, do you have to use fresh cooked pumpkin or will canned pumpkin be ok?

    1. Lil' Luna says:

      I haven’t tried canned pumpkin, but I think it would work just as well. 😉

  9. Nehalmc says:

    Oh my word! I cannot wait till pumpkins arrive in the UK markets to make this recipe. My mouth is watering! Thank you for sharing :))

    1. Lil' Luna says:

      You’re welcome! If you love pumpkins you’ll love this recipe. 😀 Have a great week!

  10. Lolly Jane says:

    Look so good!! Can’t wait to have Ry whip em up for me…perks of an 11 year old who loves to bake (;

    1. Lil' Luna says:

      Oh, I can’t wait for Lily to do recipes on her own!! 😀 Hopefully you guys like them! XO