Breakfast/ Cookie and Snacks/ Pumpkin/ Vegan Recipes/ Vegetarian Recipes

Cinnamon Pumpkin Muffins

Cinnamon Pumpkin Muffins by

Sharing is caring!

Delicious, healthy Cinnamon Pumpkin Muffins are pillowy soft, and fluffy inside with a scrumptious cinnamon-sugar topping making these muffins positively irresistible!  So GOOD.  It’s like eating your favorite pumpkin donut only it’s in a muffin.  I suggest baking up several batches of these and freeze extras.  Vegans and vegetarians will love them too!


So kids are going back to school!!  WHOOHOO!  I bet everyone can’t wait! 

So why not whip up these delicious muffins and add them to your list along with my healthy cinnamon sweet potato muffins for the first day of school! 

I whipped up these pumpkin muffins the other day, and they were gone in minutes!  Literally – gone!

So I had to make a second batch and decided to share them with some friends and get their opinions too.  

Everyone gave these cinnamon pumpkin muffins a thumbs up!  ๐Ÿ™‚

And my favorite part is of course!  The cinnamon-sugar topping, which is just the perfect amount on these muffins. 

They’re SO amazing!  You’ll love them after your first bite. 


Cinnamon Pumpkin Muffins by

What You Need For This Recipe:

Dry ingredients: all-purpose flour (or gluten-free flour), dark brown sugar, baking powder, and salt.

Spices:  pumpkin pie spice and ground cinnamon.

Butter:  unsalted and melted (or you can use olive oil, coconut oil, or vegan butter).

Pure pumpkin puree: not the one for pumpkin pie filling.

Milk: any milk is fine (or any non-dairy milk).

Cinnamon-Sugar Topping:  is just granulated sugar mixed with ground cinnamon.



Cinnamon Pumpkin Muffins by

For this recipe, you will only need 1/2 cup of pumpkin puree.  It’s just the right amount, making the flavor of pumpkin mild, and not overpowering.  

Besides being totally delicious, they are easy to make using one bowl, 10 minutes to whip up, and you don’t need an electric mixer either, only a good whisk will do the job. 

Plus, they bake for 15 to 17 minutes.  PERFECT!!

They’re easy enough to whip up in the early morning to serve them fresh and warm for breakfast. 

Plus, you can pop them into your kid’s lunchboxes and even enjoy them as a snack in the afternoon. 

And the best part? 

Each muffin is only 146 calories.  So you can have a second one, guilt-free!   Woohoo!!



Cinnamon Pumpkin Muffins by


Let’s Make These Cinnamon Pumpkin Muffins!

1.  First,  in a large mixing bowl, whisk all the dry ingredients. Then make a well in the center and add in the pumpkin puree, melted butter, and milk.  

Dry ingredients mixed with wet ingredients by


2.  Next, whisk all the ingredients together, until well combined and the mixture is creamy and smooth, and with no visible lumps. 


Blending in a large mixing bowl, by


3.  Divide the mixture evenly into 10 muffins.  My recipe will only make 10 medium-size muffins or 12 smaller muffins.  I used paper cupcake liners to bake them.  If you choose not to use paper liners,  just generously grease your muffin pan before dividing the mixture. 

4.   Bake at 350 degrees F, on the center rack in the oven, for 15 to 17 minutes for 10 muffins or until an inserted toothpick comes out clean.   

They will bake quickly, with no need to over bake.  Allow cooling for 5 to 10 minutes before transferring to a wire rack to cool completely. 


 Muffins in muffin pan and baked. by


5.   Grab 2 bowls.  In one bowl, using a fork to mix cinnamon and sugar together.  In the second bowl, melt butter in the microwave. 

6.  Take each muffin, gently dip the top into the melted butter and swirl to coat evenly.   Then dip into the cinnamon-sugar mixture and swirl until the top is evenly coated. 


Dipping each muffin into butter then into sugar. by


7.   Set them aside onto a wire rack to rest.  Then ENJOY!! 


Cinnamon Pumpkin Muffins by

Baking Notes and Tips!

  • Do we need to sift the flour?  There’s no need to sift the flour. I rarely sift my flour in my recipes.

  • What does brown sugar “packed” mean?  It means you will need to press down firmly the brown sugar into the measuring cup and pack as much as you can into that measuring cup.

  • Can we make these into VEGAN?   Yes, just swap out butter for either olive oil, coconut oil, or vegan butter, and use almond milk or any non-dairy milk of your choice.

  • This recipe will yield 10 medium-size muffins, but you can double the ingredients to make 20 muffins, using 2 muffin pans or rotate the same one. 

  • Storing and Freezing: Best to keep muffins in a sealed container, and they will stay fresh at room temperature up to 3 days, and freeze well up to two weeks. 

  • Please keep in mind, all ovens vary.  I have an electric oven and they bake in 15 to 17 minutes.  My sister has a gas oven and she told me they needed more time, about 25 to 28 minutes.  So it’s best to check with a toothpick.



Health Benefits To Pumpkin!

  • There are so many benefits to baking with this vegetable.  Not only is pumpkin high in fiber, but it also very rich in iron, containing as much iron as spinach does.

  • Pumpkin is also high in beta carotene.  And as you may know, beta carotene is one of the best antioxidants, helps healing inflammations, and strengthening the immune system.

  • Pumpkin is a good source of proteinzinc, and other vitamins, and especially high in vitamin A.  As you know, vitamin A is very good for the eyes and eyesight.

  • You can read more about the health benefits of pumpkin in the New World Encyclopedia.


Cinnamon Pumpkin Muffins by


Love Pumpkin?  Then you’ll love these too! 



Yield: 10 muffins

Cinnamon Pumpkin Muffins

Cinnamon Pumpkin Muffins by
Delicious, healthy Cinnamon Pumpkin Muffins are pillowy soft, and fluffy inside with a scrumptious cinnamon-sugar topping making these muffins positively irresistible!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 + 1/4 cup all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. ground cinnamon
  • 3 Tbsp. unsalted butter - melted
  • 1/2 cup pure pumpkin puree (not the pumpkin pie filling)
  • 1/2 cup milk (any milk is fine)

Cinnamon-Sugar Topping:

  • 1/4 cup of granulated sugar
  • 1 tsp. ground cinnamon
  • 2 Tbsp. melted unsalted butter (for dipping)


  1. Preheat oven to 350 degrees F (180 C).
  2. Generously grease (only 10) of a muffin pan, or if you plan to use the paper, be sure to lightly spray the paper with cooking spray. Set aside.
  3. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Next, make a well in the center, pour in the melted butter, pumpkin puree, and milk. Whisk until well blended. No need to over whisk the mixture.
  5. Divide the mixture into 10 muffins cups.
  6. Bake for 15 to 17 minutes, or until a toothpick inserted comes out clean. Transfer to a wire rack to cool for a few minutes.

For Cinnamon-Sugar Coating:

  1. In a small bowl, use a fork to stir together the sugar and cinnamon.
  2. Use a second small bowl to melt the butter in the microwave for a few seconds.
  3. Take each muffin, and dip the tops into the melted butter and lightly swirl the muffin to coat the top evenly.
  4. Then dip into the cinnamon-sugar mixture and swirl the muffin to coat the top evenly; set aside. Then repeat until all muffins have been covered.
  5. Muffins will stay fresh up to two days.
  6. Yields: 10 servings


This recipe will make either 10 medium-size muffins or 12 smaller-size muffins. Keep in mind, all ovens vary, and therefore, baking times will vary too. So it's best to check with an inserted toothpick and it comes out clean.

Nutrition Information:

Amount Per Serving: Calories: 146


Nutrition FactsServing size: 1Servings: 10Amount per serving Calories146% Daily Value*Total Fat 3.9g5%Saturated Fat 2.4g12%Cholesterol 10mg3%Sodium 151mg7%Total Carbohydrate 26.3g10%Dietary Fiber 0.9g3%Total Sugars 13g Protein 2.2g Vitamin D 2mcg12%Calcium 73mg6%Iron 1mg6%Potassium 162mg3%

Hello friends!  Are you ready for the pumpkin season?  Well, it’s coming soon! And, as soon as I found a canned pumpkin on the shelves, I couldn’t resist.  Just had to make my first pumpkin muffins this year and hope you will too!   So come along and bake with us! 

If you make these cinnamon pumpkin muffins let us know and leave a comment and star rating in our recipe card above!   We’d love to hear from you!  

Don’t forget to enter your email in our Subscribe Newsletter Box and get new recipes every time we post along with great older ones too!

And stay in touch on Instagram, Pinterest, Facebook, and Twitter for all the latest updates.

Stay Healthy … and Happy Baking!   ๐Ÿ™‚

Thanks for stopping by! 

xo Anna and Liz

You Might Also Like


  • Reply
    September 10, 2020 at 11:44 am

    This is one way I could definitely get my hubby to eat pumpkin! We love muffins and they sound incredibly delicious!

    • Reply
      by Anna and Liz
      September 10, 2020 at 1:13 pm

      Hi Susan! Oh my gosh – these are so incredible, and they are now my new and absolute favorite pumpkin muffins! You have to make them!
      Have a great day! ๐Ÿ™‚

  • Reply
    August 26, 2020 at 5:39 pm

    These muffins look delicious! I had to pin so I can remember to make these very soon. I bet your home smelled so good while these were baking!

    • Reply
      by Anna and Liz
      August 26, 2020 at 6:06 pm

      Thank you, Michelle… And Welcome, it’s so nice to meet you. These muffins were fantastic, and I know you will enjoy them too!

  • Reply
    by Anna and Liz
    August 26, 2020 at 12:19 pm

    Oh my goodness, YES! The aroma was amazing, and so were these pumpkin muffins! I had to give them away to stop me from eating them all day. ๐Ÿ™‚ Thanks so much Karen!

  • Reply
    Karen (Back Road Journal)
    August 26, 2020 at 11:35 am

    I bet the aroma in your kitchen was wonderful as these delicious muffins were baking. They look so good.

  • Leave a Reply

    Translate ยป
    Skip to Recipe