Cinnamon Sugar Pumpkin Muffins
Celebrate Halloween and the fall season with these easy and delicious Cinnamon Sugar Pumpkin Muffins! These muffins are exceptionally moist, surprisingly light, and utterly irresistible. The crackly cinnamon sugar topping adds a delightful sweetness and a beautiful finish that’s perfect for Halloween gatherings or cozy autumn mornings.
Why You’ll Love These Pumpkin Muffins
These Cinnamon Sugar Pumpkin Muffins are a fantastic way to welcome the spooky season. Packed with rich pumpkin flavor, these muffins are soft, light, and incredibly moist. The cinnamon sugar topping with pecans not only adds extra flavor but also gives a festive touch, making them ideal for Halloween treats. Whether you’re hosting a Halloween party or just getting into the spirit, these muffins will be a hit.
Recipe Highlights
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 24 muffins
- Calories: 256 per muffin
Ingredients
- For the Muffins:
- 2 3/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 2 cups sugar
- 2/3 cup brown sugar
- 3 eggs
- 1 (15 oz) can pumpkin (100% pure pumpkin, not pie filling)
- 3/4 cup coconut oil (or substitute with vegetable oil or applesauce)
- 1/4 cup milk or Almond Breeze Original Almondmilk
- 1 tsp vanilla extract
- For the Cinnamon Sugar Topping:
- 2/3 cup sugar
- 2/3 cup chopped pecans
- 1 tsp ground cinnamon or pumpkin pie spice
Directions
- Prepare the Oven and Muffin Pans: Preheat your oven to 350°F (175°C). Line two muffin pans with 24 Halloween-themed muffin liners for a festive touch.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, 1 teaspoon of cinnamon, and baking soda. Set aside.
- Mix Wet Ingredients: In a large bowl, combine the sugar, brown sugar, eggs, pumpkin, coconut oil, almondmilk (or regular milk), and vanilla extract. Whisk until well combined.
- Combine Mixtures: Slowly fold the dry ingredients into the wet ingredients, mixing just until combined.
- Fill Muffin Liners: Use an ice cream scoop or spoon to fill the muffin liners about three-quarters full with the batter.
- Add Cinnamon Sugar Topping: In a small bowl, stir together the sugar, chopped pecans, and cinnamon (or pumpkin pie spice). Sprinkle a teaspoon or more of the topping over each muffin.
- Bake: Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Halloween Tips and Tricks
- Spooky Decorations: Add some Halloween flair by topping the muffins with festive sprinkles, mini chocolate chips, or Halloween-themed picks before baking.
- Serve with a Twist: Pair these muffins with a pumpkin spice latte or hot apple cider for a perfect Halloween treat.
- Gift Idea: Wrap these muffins in Halloween-themed bags for a fun and delicious gift to share with friends, neighbors, or at a Halloween party.
Ingredient Substitutions
- Milk Options: Almond Breeze Original Almondmilk keeps these muffins dairy-free, but regular milk works just as well.
- Coconut Oil: Coconut oil adds health benefits and a subtle flavor, but vegetable oil or applesauce can be substituted.
Serving Suggestions
These muffins are perfect for sharing during Halloween festivities. Serve them as a breakfast treat, afternoon snack, or a sweet ending to your Halloween party. They also make a great addition to any fall-themed brunch or potluck.
More Pumpkin Recipes to Try
- Cranberry Pecan Pumpkin Bread
- Homemade Pumpkin Pie Spice
- Pumpkin Bars
- Baked Pumpkin Spice Donuts with Maple Glaze
- Pumpkin Butter Pecan Ice Cream
How to Store and Enjoy
These muffins yield 24, so you’ll have plenty to enjoy and share. Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Get into the Halloween spirit with these Cinnamon Sugar Pumpkin Muffins, and enjoy the taste of fall with every spooky bite! Happy baking!
Cinnamon Sugar Pumpkin Muffins
Equipment
- Mixing bowls
- Whisk
- Muffin Pan
- Muffin Liners
- Ice Cream Scoop or Spoon
- Small bowl
- Cooling rack
- Measuring cups and spoons
- Oven
- Spatula
Ingredients
For the Muffins:
- 2 3/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 2 cups sugar
- 2/3 cup brown sugar
- 3 eggs
- 1 15 oz can pumpkin (100% pure pumpkin, not pie filling)
- 3/4 cup coconut oil or substitute with vegetable oil or applesauce
- 1/4 cup milk or Almond Breeze Original Almondmilk
- 1 tsp vanilla extract
For the Cinnamon Sugar Topping:
- 2/3 cup sugar
- 2/3 cup chopped pecans
- 1 tsp ground cinnamon or pumpkin pie spice
Instructions
- Prepare the Oven and Muffin Pans: Preheat your oven to 350°F (175°C). Line two muffin pans with 24 Halloween-themed muffin liners for a festive touch.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, 1 teaspoon of cinnamon, and baking soda. Set aside.
- Mix Wet Ingredients: In a large bowl, combine the sugar, brown sugar, eggs, pumpkin, coconut oil, almondmilk (or regular milk), and vanilla extract. Whisk until well combined.
- Combine Mixtures: Slowly fold the dry ingredients into the wet ingredients, mixing just until combined.
- Fill Muffin Liners: Use an ice cream scoop or spoon to fill the muffin liners about three-quarters full with the batter.
- Add Cinnamon Sugar Topping: In a small bowl, stir together the sugar, chopped pecans, and cinnamon (or pumpkin pie spice). Sprinkle a teaspoon or more of the topping over each muffin.
- Bake: Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.