Name: Pumpkin Muffins with Cinnamon Sugar Topping Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 ¼ cups brown sugar (265 grams); 1 cup canned pumpkin puree (not pumpkin pie filling) about 230 grams; 1 cup low fat buttermilk; ¼ cup canola oil (50 grams); 2 large eggs; 1 teaspoon vanilla extract; 2 ¼ cups all purpose flour (293 grams) fluffed and levelled; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; ½ teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon ground ginger; 2 tablespoons melted unsalted butter; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon

Jump to Recipe· 4.6 from 17 reviews

I can’t wait to share this Pumpkin Muffins with Cinnamon Sugar Topping Recipe with you—it’s one of those cozy, feel-good treats that feel like a warm hug in muffin form. Whether for breakfast, an afternoon pick-me-up, or a snack during your favorite fall movie marathon, these muffins never disappoint. The blend of pumpkin and warm spices combined with that irresistible cinnamon sugar crust makes them truly special.

What I love most is how easy it is to whip them up and how versatile they are—perfect for sharing at seasonals gatherings or just enjoying with your morning coffee. The cinnamon sugar topping adds that extra touch of sweetness and crunch that makes these pumpkin muffins stand out from all the rest.

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Why This Recipe Works

Moist Texture: The combination of pumpkin puree and buttermilk keeps these muffins wonderfully soft and moist.
Perfect Spice Balance: A blend of cinnamon, nutmeg, cloves, and ginger adds warmth without overpowering the pumpkin’s flavor.
Easy Cinnamon Sugar Topping: Brushing the muffins with butter and dipping them in cinnamon sugar creates a sweet, crunchy finish that’s hard to resist.
Simple to Make: With straightforward ingredients and quick preparation, you can have these cozy pumpkin treats any time.

Five round muffins with a golden brown color and a sugar-coated top are placed on a white marbled surface. One muffin is broken in half, showing its soft, moist, and slightly crumbly orange-yellow inside. Two cinnamon sticks lie under the broken muffin, adding a rustic touch. The muffins have a light texture with small air holes inside, and each one has a slightly rounded top covered with a fine layer of sugar crystals. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient here plays an important role in making these Pumpkin Muffins with Cinnamon Sugar Topping Recipe shine. From the brown sugar’s rich sweetness to the baking soda and powder’s lift, each element contributes to the perfect muffin texture and flavor. When shopping, be sure to pick pure pumpkin puree—not pumpkin pie filling—to keep things balanced.

Brown sugar: Adds sweetness and moisture with a slight caramel note that complements pumpkin beautifully.
Pumpkin puree: The star of the show, lending moist texture and that classic fall flavor.
Low-fat buttermilk: Adds tang and reacts with baking soda for a tender crumb.
Canola oil: Keeps muffins moist without overpowering flavors.
Eggs: Provide structure and richness.
Vanilla extract: Enhances overall flavor depth.
All-purpose flour: The base, providing the right balance of structure and tenderness; fluff and level it for accuracy.
Baking powder & baking soda: Work together for proper rise and lightness.
Cinnamon, nutmeg, cloves, ginger: The cozy warm spices that bring pumpkin muffins to life.
Salt: Balances sweetness and rounds out flavors.
Granulated sugar, cinnamon & melted butter (for topping): Create that irresistible crunchy cinnamon sugar topping.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing around with this base recipe depending on the occasion or what flavors I’m craving. You can easily make it your own by adjusting spices, toppings, or even adding mix-ins. I encourage you to find your favorite spin—it’s so rewarding to put your personal twist on this classic.

Variation: I’ve tried swapping the cinnamon sugar topping for a drizzle of maple glaze, which adds a lovely sweetness and pairs perfectly with the pumpkin spices.
Dietary tweaks: To make these gluten-free, swapping the all-purpose flour for a 1:1 gluten-free baking flour blend works really well without sacrificing texture.
Texture play: Adding chopped pecans or walnuts to the batter gives a nice crunch and a bit of nutty flavor that complements pumpkin fabulously.

Step-by-Step: How I Make Pumpkin Muffins with Cinnamon Sugar Topping Recipe

Step 1: Prep and Mix the Wet Ingredients

First, preheat your oven to 350°F and lightly grease 14 muffin cups so your muffins don’t stick. In a large bowl, whisk together the brown sugar, pumpkin puree, buttermilk, canola oil, eggs, and vanilla until everything’s smooth and combined. I find that mixing the wet ingredients first helps you get a nice, even batter without overdoing it later.

Step 2: Add the Dry Ingredients and Gently Combine

Next up, gently fold in your flour, baking powder, baking soda, salt, and spices using a spatula or wooden spoon. Don’t overmix here—just stir until everything is combined and no dry flour patches remain. Overmixing can make muffins tough, and you want these to be tender and fluffy.

Step 3: Fill and Bake Your Muffins

Divide your batter evenly among the 14 muffin cups. I like to use an ice cream scoop because it’s quick and helps keep the muffin sizes consistent. Pop them in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Around the 18-minute mark, start checking so you can avoid overbaking.

Step 4: Add the Cinnamon Sugar Topping

While the muffins cool in the pan for 10 minutes, mix granulated sugar and cinnamon in a small bowl. Then, brush the tops of the muffins with melted butter and dip them into the cinnamon sugar mixture. This step is optional but trust me, the crunchy topping makes these muffins unforgettable.

Step 5: Cooling and Enjoying

Finally, transfer the muffins to a wire rack to cool completely. This keeps them from getting soggy at the bottom and helps the topping set nicely. I usually sneak a warm one right away with a cup of tea, but they’re just as wonderful the next day (if they last that long!).

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Pro Tips for Making Pumpkin Muffins with Cinnamon Sugar Topping Recipe

Use Pure Pumpkin Purée: Double-check that you’re using canned pumpkin purée and not pumpkin pie mix—it changes the sweetness and texture significantly.
Don’t Overmix: Mix your batter just until combined to avoid tough muffins; small lumps are okay.
Spoon and Level Flour: For accurate measuring, spoon the flour into your measuring cup and level it off—this prevents dry, dense muffins.
Add Topping Right After Baking: Brush butter and dip in cinnamon sugar while muffins are warm so it sticks well and creates that perfect crunch.

How to Serve Pumpkin Muffins with Cinnamon Sugar Topping Recipe

Seven round, golden brown muffins with a smooth, slightly domed top rest on a black cooling rack placed on a white marbled surface. One muffin is broken in half, showing a soft, spongy inside with a light brown color and airy texture. A light gray cloth is draped casually in the top left corner, and two cinnamon sticks lay diagonally near the bottom left. The overall scene is bright and clean with a warm, inviting feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often keep it simple with just the cinnamon sugar topping, but for a little extra flair, a light dusting of powdered sugar or a quick drizzle of cream cheese glaze works like a charm. Sometimes, I like to top them with a few toasted pecans for crunch and a pretty presentation.

Side Dishes

These muffins pair wonderfully with a hot cup of coffee, chai tea, or even a spiced latte. For brunch, I serve them alongside scrambled eggs or a fresh fruit salad to balance the sweetness. They also make a nice after-school snack with a glass of milk.

Creative Ways to Present

For special occasions, I’ve arranged these pumpkin muffins on a rustic wooden board with autumn leaves and small pumpkins as decor. You could even serve them warm in little paper muffin cups on a tiered dessert tray. Adding a small handwritten tag with a cinnamon stick tied on makes a charming gift idea.

Make Ahead and Storage

Storing Leftovers

I usually store leftover muffins in an airtight container at room temperature for up to 3 days. To keep the topping crisp, I recommend adding the cinnamon sugar topping right before serving if planning to store them. Wrapped well, they stay moist and delicious!

Freezing

These pumpkin muffins freeze beautifully! Just pop them in a single layer on a baking sheet to freeze, then transfer them to a freezer bag. I freeze them without the cinnamon sugar topping and add it fresh after thawing to keep that crunch. They last up to 3 months frozen.

Reheating

To reheat, I warm muffins in the microwave for about 20 seconds or in a 350°F oven for 5–7 minutes. Once warm, brush with melted butter and sprinkle the cinnamon sugar topping on if you didn’t add it before freezing. This keeps them tasting freshly baked and extra delightful.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin needs to be cooked and pureed until smooth before measuring out the same amount as canned pumpkin puree. Make sure it’s well drained to avoid extra moisture that could affect the muffin texture.
Can I make these muffins vegan or dairy-free?

Absolutely! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based milk fermented for buttermilk (add a splash of vinegar to almond or oat milk). Swap canola oil for coconut or vegetable oil and use vegan butter for the topping.
How do I know when the pumpkin muffins are done baking?

Insert a toothpick in the center of a muffin around 18 minutes in. If it comes out clean or with just a few crumbs, they’re done. If there’s wet batter, give them a few more minutes.
Can I double this Pumpkin Muffins with Cinnamon Sugar Topping Recipe?

Yes, you can easily double the ingredients and bake in two muffin tins, or one after the other. Just watch the baking time closely as it may vary slightly depending on your oven.

Final Thoughts

This Pumpkin Muffins with Cinnamon Sugar Topping Recipe has become one of my favorite fall staples because it’s just so reliably delicious and comforting. It reminds me of crisp autumn mornings spent baking with family and the joy in sharing something homemade and warm. I really hope you give it a try and enjoy the cozy flavors as much as I do—it’s like autumn in every bite!