Easy Cinnamon Sugar Pumpkin Muffins

These Cinnamon Sugar Pumpkin Muffins remind me why fall baking fills my kitchen with such warmth. The spiced sweetness draws everyone to the counter before they’re even cooled.

You’ll find yourself reaching for seconds without thinking twice. There’s something irresistible about that tender crumb wrapped in cinnamon sugar.

Why I keep making this Cinnamon Sugar Pumpkin Muffins week after week

I love how these muffins bridge the gap between breakfast treat and afternoon snack. The texture feels substantial yet soft, like biting into a perfectly spiced cake donut.

My neighbors always ask for the recipe when I share a batch. The combination of real pumpkin and warming spices creates something special that store-bought versions just can’t match.

These work beautifully alongside the best apple cider donuts for a full autumn spread. They also pair wonderfully with the perfect classic apple crisp when I’m hosting fall gatherings.

Everything you need for the perfect Cinnamon Sugar Pumpkin Muffins

For the muffins:

• 1¾ cups whole wheat pastry flour (or substitute all-purpose flour for lighter texture)
• 1½ teaspoons baking powder
• 1 teaspoon pumpkin pie spice (or make your own blend)
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• ⅓ cup unsalted butter, melted and cooled slightly
• ½ cup packed brown sugar (light or dark both work)
• 1 large egg, room temperature
• 1½ teaspoons vanilla extract
• ¾ cup pumpkin puree (not pie filling)
• ½ cup whole milk

I’d love for you to follow me on Pinterest where I share more seasonal baking ideas like these. You’ll find plenty of cozy recipes that make your home smell amazing all season long.

For the coating:

• ½ cup granulated sugar
• 2 teaspoons ground cinnamon
• ¼ cup unsalted butter, melted

Note: I prefer whole wheat pastry flour for its tender texture, but regular whole wheat or all-purpose flour work fine too.

Fresh Cinnamon Sugar Pumpkin Muffins taste best when you use good-quality pumpkin pie spice.

How I Make This Cinnamon Sugar Pumpkin Muffins

1. Heat your oven to 350°F and grease a mini muffin tin thoroughly. I skip the paper liners since we’ll be coating these later.
2. Whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large mixing bowl. Make sure everything combines evenly.
3. In a separate bowl, blend the melted butter with brown sugar until smooth. Add the egg, vanilla, pumpkin puree, and milk, whisking until the mixture looks uniform.
4. Pour the wet ingredients into the dry ingredients and fold together gently. The batter will be quite thick—that’s exactly what you want for these Cinnamon Sugar Pumpkin Muffins.
5. Spoon batter into mini muffin cups, filling each about two-thirds full. A small cookie scoop makes this step much easier.
6. Bake for 10-13 minutes until a toothpick comes out clean and the tops spring back when lightly touched. The edges should look set but not browned.
7. While muffins cool for 5 minutes in the pan, prepare your coating by mixing granulated sugar and cinnamon in a small bowl.
8. Remove warm muffins from the pan, dip each one in melted butter, then roll generously in the cinnamon sugar mixture until completely coated.

My go to methods for Cinnamon Sugar Pumpkin Muffins success

Don’t overmix the batter once you combine wet and dry ingredients. A few lumps are perfectly fine, and gentle folding keeps these Cinnamon Sugar Pumpkin Muffins tender instead of tough.

I always test one muffin first when coating. If they’re too hot, the butter coating slides off, but if they’re too cool, it won’t stick properly.

Room temperature ingredients blend much more easily, so pull your egg and milk out about 30 minutes before you start baking.

Can I make regular-sized muffins instead?

This batter makes about 10-12 regular muffins. Use a standard muffin tin and bake for 18-20 minutes at the same temperature.

The coating method stays exactly the same.

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How should I store these muffins?

These taste best the day you make them. Store any leftovers loosely covered at room temperature to keep the coating from getting soggy.

They’ll stay good for 2-3 days this way.

Can I freeze Cinnamon Sugar Pumpkin Muffins?

Yes, but freeze them before coating.

Wrap cooled muffins individually and freeze for up to 3 months. Thaw completely, then dip in butter and cinnamon sugar when ready to serve.

What’s the best way to reheat them?

A quick 15-20 seconds in the microwave brings back that fresh-baked warmth. You can also refresh the coating by rolling them in a bit more cinnamon sugar after warming.

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How this Cinnamon Sugar Pumpkin Muffins fits into my weekly meals

I make these on Sunday afternoons when I want something special for the week ahead. They disappear quickly with morning coffee or as after-school treats.

The mini size makes them perfect for packed lunches or when friends stop by unexpectedly.

There’s something welcoming about offering warm, homemade Cinnamon Sugar Pumpkin Muffins that bought treats just can’t match.