Cinnamon Sugar Pumpkin Muffins Easy Bakery Style Recipe
These cinnamon sugar pumpkin muffins are soft, moist, and loaded with classic fall spices. Topped with a crisp cinnamon sugar layer, they deliver bakery-style flavor and texture right from your home kitchen. Perfect for breakfast, dessert, or fall gatherings, this easy recipe uses simple ingredients and is packed with the warm aroma of pumpkin, cinnamon, and nutmeg.
Whether you’re baking for the holidays or meal-prepping for the week, these muffins are versatile, freezer-friendly, and customizable with your favorite add-ins. A guaranteed seasonal favorite!
Ingredients
For the muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the cinnamon sugar topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter, melted
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool for 5 minutes in the pan, then transfer to a wire rack.
In a small bowl, mix the granulated sugar and cinnamon for the topping. Brush the tops of the warm muffins with melted butter, then sprinkle generously with the cinnamon sugar mixture.
Let cool slightly before serving.
Notes
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Use 100% canned pumpkin (not pumpkin pie mix) for best results.
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For a deeper spice profile, add a pinch of cardamom or allspice.
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Do not overmix the batter—this ensures a tender, light crumb.
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Best served slightly warm with a cup of coffee or tea.
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These muffins freeze beautifully—just thaw and reheat as needed.
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Easily made vegan or gluten-free with simple ingredient swaps.
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For mini muffins, reduce bake time and check for doneness at 10 minutes.