These Pumpkin Cinnamon Muffins are warm, cozy treats perfect for fall! They are made with pumpkin puree and cinnamon, giving them a sweet spice that feels like a hug in a muffin.
What I love about these muffins is how easy they are to bake. They’re great for breakfast or a snack, and they make your kitchen smell amazing. Trust me, you’ll want to eat them all! 🧁
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the muffins, giving them structure. For a gluten-free version, you can use a gluten-free all-purpose flour blend instead.
Pumpkin Puree: This gives the muffins their moistness and pumpkin flavor. Canned pumpkin works perfectly, but if you have fresh pumpkin, just cook and puree it. Sweet potato puree is a great substitute as well.
Ground Spices: The cinnamon, nutmeg, and cloves provide that cozy flavor. If you don’t have cloves, you can skip them or add a pinch more nutmeg or cinnamon. Pumpkin pie spice can replace all three spices too!
Vegetable Oil: This keeps the muffins moist. You can replace it with melted coconut oil or butter if you prefer. Applesauce can be an excellent low-fat substitute, but it may change the texture.
How Do I Get Fluffy Muffins Without Overmixing?
Mixing the batter too much can make muffins tough. To avoid this, combine the dry ingredients in one bowl and the wet ingredients in another. Once you pour the wet ingredients into the dry, gently fold them together with a spatula until just combined.
- Keep an eye out for lumps. They’re fine; overmixing is what you want to avoid.
- Fill the muffin cups about 3/4 full. This helps them rise nicely without overflowing.
- Finally, don’t skip the cinnamon sugar topping! It adds a delightful crunch and extra sweetness to the muffins.
Delicious Pumpkin Cinnamon Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (any kind)
For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare, and then you’ll need about 20 minutes to bake them. Plus, these muffins are best enjoyed warm but can be stored for up to 3 days in an airtight container.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves until all the ingredients are well combined. This will help the muffins rise evenly!
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until the mixture is smooth. This will create a lovely wet mixture to add to the dry ingredients.
4. Fold It Together:
Pour the wet ingredients into the bowl of dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Avoid overmixing; it’s okay if there are some lumps in the batter.
5. Fill the Muffin Cups:
Carefully divide the batter evenly among the muffin cups, filling each about 3/4 full. This will give them enough room to rise without overflowing!
6. Add the Topping:
In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Sprinkle a generous amount on each muffin before baking, so they have a sweet, crunchy top.
7. Bake Them Up:
Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them to avoid overbaking!
8. Cool and Enjoy:
Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy!
These Pumpkin Cinnamon Muffins are perfect for any occasion, and their delightful flavors will keep you coming back for more. Enjoy with a warm beverage for a cozy treat!
Can I Use Pumpkin Spice Instead of Individual Spices?
Absolutely! You can replace the individual spices (cinnamon, nutmeg, and cloves) with pumpkin pie spice. Use about 2-3 teaspoons of pumpkin pie spice in place of the combined spices for a deliciously spiced flavor.
How Can I Make These Muffins Healthier?
You can substitute whole wheat flour for half or all of the all-purpose flour for added fiber. Additionally, consider using unsweetened applesauce instead of some of the vegetable oil to reduce fat and calories while keeping the muffins moist.
What If I Don’t Have Canned Pumpkin Puree?
No problem! You can make your own pumpkin puree with fresh pumpkin. Simply roast a pumpkin until tender, scoop out the flesh, and blend it until smooth. Alternatively, sweet potato or butternut squash puree works great as a substitute!
Can I Freeze These Muffins?
Yes! These muffins freeze wonderfully. Once they are completely cool, wrap them tightly in foil or plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, just thaw them at room temperature or heat them in the microwave for a warm snack.