Cinnamon-Sugar Pumpkin Muffins

Cinnamon-Sugar Pumpkin Muffins

People keep reminding me that it’s not technically fall yet. I’m not an idiot — I know fall doesn’t start until later this month; however, um, I live in Montana. Fall is basically September and October, and a few snowfalls during that period is NOT uncommon. So cut me some slack, okay?! I’ve been wearing long pants and sweaters as much as possible (even if slightly too warm to do so) because I AM DETERMINED to have a fall. I must.

Cinnamon-Sugar Pumpkin Muffins

So now that I’ve made it sound like I’m totally faking fall, I’ll point out that the leaves on our street are definitely turning yellow, the temperatures are ACTUALLY dropping this weekend, and Starbucks is proudly serving pumpkin-spice lattes again. I only know that last fact because of social media, but I’m using it as a sure sign that fall is indeed upon us. That and the throngs of students EVERYWHERE at ALL HOURS near our house.

Cinnamon-Sugar Pumpkin Muffins

In the spirit of “fall” I present you with more pumpkin: MUFFINS! These should perhaps be called “the easiest muffins of all time.” One bowl, no creaming sugar/butter, quick and easy. Just don’t forget the salt — I did the first time I made these, and after my first bite (and having delivered some to a friend) I immediately realized what I’d forgotten. Whoopsies!

Cinnamon-Sugar Pumpkin Muffins

Now I’m off to plot my next pumpkin deliciousness… milkshake? Pasta? PUDDING!?! I’ll keep you updated!

Cinnamon-Sugar Pumpkin Muffins
Prep time
Cook time
Total time
Serves: 12
  • 1½ cup canned pumpkin
  • ½ cup butter, melted
  • 3 large eggs
  • 1½ cups plus 2 tablespoons sugar
  • 2 tsp pumpkin-pie spice
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2¼ cups flour
  • 2 tsp cinnamon
  1. Preheat the oven to 350 F. Line or grease two muffin tins.
  2. Combine the pumpkin and butter, then mix the eggs in one at a time.
  3. Add 1½ cups sugar, pumpkin-pie spice, baking powder, baking soda, and salt. Stir to combine.
  4. Stir in the flour, then divide among muffin tins.
  5. Mix the remaining 2 Tbsp sugar with the 2 tsp cinnamon, and sprinkle over the tops of the unbaked muffins.
  6. Bake for 20-25 minutes. {Many readers have reported that they needed to bake for 30-35 minutes, so know your oven and test the doneness!!}



  1. says

    Hey, you are allowed all the fall you want! We essentially don’t have a fall (or winter, or any season but spring forever) here in California, so I’m definitely jealous. :) These muffins sound so good–rich and sweet and full of delicious pumpkin.

  2. says

    If I had my way, I would only have two seasons – fall and fall!!!! Definitely my favorite time of year as well, and I also start celebrating it way to early, but I don’t care!!! These muffins sound so amazing! I’m mixing them up (gluten-free style) right now to go with our soup dinner tonight! Can’t wait to see how they turn out!!

  3. Amanda Hernandez says

    Delicious! My whole family loved these pumpkin muffins but I agree with Michael the cook time is a bit off. At 350° it took 30-35 minutes to cook this batch of 12 muffins. I also added the calories up its about 250 calories depending on which brand/type ingredients you use. I didnt add the extra 2T. Of sugar either, still tasted delicious!

  4. says

    Ours are in the oven! I subbed coconut oil for the butter (needed a dairy free option) and half whole wheat. Other than that, made it as directed (omitted the extra sugar on top because I forgot!) and added cinnamon chips. They smell amazing! And the batter tasted great :) Thanks for sharing! Lovely photos, too!

  5. Haylot says

    I was wondering what spices are in the pumpkin spice mix? We don’t have it here in sunny Australia!

    These look great and I’d love to make them.


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