These Pumpkin Cinnamon Muffins are warm, soft, and full of cozy flavors! With sweet pumpkin and a sprinkle of cinnamon, they’re perfect for any fall morning or snack.
Honestly, I can never eat just one! They smell so good while baking that I often sneak a taste before they cool down. Who can resist that yummy smell? 😍
Best part? They’re super easy to whip up! Just mix the ingredients, scoop into muffin cups, and pop them in the oven. Perfect for sharing—or keeping all to yourself!
Ingredients & Substitutions
All-Purpose Flour: This is the base for our muffins. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve tested it, and it works well!
Pumpkin Puree: Canned pumpkin is convenient, but you can use homemade pumpkin puree if you have fresh pumpkins. Just roast, scoop, and blend it until smooth.
Sugars: Both granulated and brown sugar add sweetness and moisture. You can reduce sugar slightly or use coconut sugar for a healthier twist.
Vegetable Oil or Melted Butter: I usually go with vegetable oil for its lightness, but melted butter will add extra flavor if you prefer that richness.
Eggs: They help bind and add moisture. For a vegan option, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
How Can I Ensure My Muffins Are Fluffy and Moist?
Getting fluffy muffins can be a bit tricky, but this method works well! Remember to mix wet and dry ingredients separately first to prevent overmixing.
- Mix dry ingredients smoothly and ensure even distribution of baking powder and spices.
- For the wet ingredients, whisk until just combined. It’s okay if there are a few lumps–this avoids the muffins being tough.
- Fill the muffin cups about 2/3 full to give them room to rise without overflowing.
And don’t forget to bake them until a toothpick comes out clean, as underbaking can lead to dense muffins!
Delicious Pumpkin Cinnamon Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1/4 tsp ground cloves (optional)
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil or melted butter
- 1/4 cup (60ml) milk
- 1 tsp vanilla extract
For the Cinnamon Sugar Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This scrumptious recipe takes about 15 minutes to prepare and 18-22 minutes to bake. Plus, you’ll want to allow a few minutes for cooling before diving in. In total, you can expect this to take around 40-50 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or give it a good grease to ensure your muffins come out easily after baking.
2. Combine Dry Ingredients:
In a large bowl, use a whisk to mix together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves. This step distributes the baking powder evenly for fluffy muffins!
3. Mix Wet Ingredients:
In another bowl, beat the eggs using a whisk. Add the canned pumpkin puree, vegetable oil (or melted butter), milk, and vanilla extract. Whisk until everything is blended smoothly.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Using a spatula, carefully fold everything together until just combined. It’s okay if you still see a few lumps—no overmixing here, or your muffins could turn out tough!
5. Fill the Muffin Cups:
Evenly divide the muffin batter among the muffin cups, filling each about two-thirds full to allow room for rising.
6. Prepare Cinnamon Sugar Topping:
In a small bowl, mix the sugar and cinnamon together for the topping. Sprinkle this cinnamon sugar mixture generously over the batter in each muffin cup for a sweet crust!
7. Bake:
Pop your muffin tin in the preheated oven and bake for 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean.
8. Cool & Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature for a delightful treat!
These Pumpkin Cinnamon Muffins are not only delicious but they also fill your kitchen with an irresistible aroma. Perfect for breakfast, snacks, or sharing with friends! Enjoy your baking!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Absolutely! You can use fresh pumpkin puree instead of canned pumpkin. Simply roast your pumpkin until tender, scoop out the flesh, and blend it until smooth. Just make sure to measure out 1 cup for this recipe!
What If I Don’t Have All the Spices on Hand?
No problem! If you’re missing any spices like nutmeg or cloves, you can simply omit them or substitute with a dash of pumpkin pie spice for a similar flavor. The muffins will still turn out delicious!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, consider freezing them! Just wrap each muffin tightly in plastic wrap and place in a freezer bag for up to 3 months.
Can I Make These Muffins Vegan?
Yes! To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg), and use plant-based milk in place of regular milk. They should turn out just as tasty!
