Pumpkin Muffins so Moist and Delicious topped with just a touch of Cinnamon and Sugar! These are Perfect for a Light Dessert, Snack, Breakfast or Bring them to a Party!

These Moist Pumpkin Muffins lightly sprinkled with Cinnamon and Sugar are perfect for any occasion. They are lower in Sugar but these still have plenty of sweetness. Our Pumpkin Cake Bread was the inspiration behind these Muffins. They are like individual Pumpkin Cakes. These do not last long in our house, they are perfect for a Grab and Go snack! Speaking of cakes, our Pumpkin Cake with Butter Cream Cheese Frosting is Delicious and a regular around here during the Fall!

Make This Recipe!

For More Detailed Recipe Instructions, Just Scroll!

Prep Time: 20 Minutes
Oven Temperature: 350 Degrees Fahrenheit
Baking Time: 20 Minutes
Makes 12 Regular Size Muffins

Moist Pumpkin Muffins With Cinnamon Sugar Ingredients:

2 Cups White Flour (Try not to use Bleached or Enriched White Flour, we love King Arthur White Flour)
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
3/4 Cups Sugar Cane Sugar
1 Cup Butter Melted
3 Eggs
2 Cups Pumpkin Puree (You may use Canned Pumpkin Puree but we Highly recommend our Simple Pumpkin Puree) 

Cinnamon Sugar Topping:

1 Tablespoon Sugar Cane Sugar
1 Teaspoon Ground Cinnamon

Moist Pumpkin Muffins With Cinnamon Sugar Instructions:

1. First step, you will need 2 Bowls. One for Dry Ingredients and one for Wet Ingredients. In one of the Bowls, add Flour, Baking Soda, Baking Powder, Salt, Ground Cinnamon and Ground Cloves, then set aside!

TIP: This Recipe can be done by hand or by a mixer, We use our KitchenAid Mixer but before we had one, all our Baking was done by Mixing by Hand!

2. Now it’s time for the Wet Ingredients. In the other Bowl or your Mixer Bowl, add the Melted Butter and the sugar, Mix thoroughly until sugar and Butter is almost smooth. Then add the Pumpkin Puree, Mix well. Now add the eggs and mix really well. DO NOT OVER MIX! (About 40 – 60 Seconds of Mixing!)

TIP: If you are using Canned Pumpkin Puree, the batter will look different. We use our own Pumpkin Puree which have strings in it, but we call these our Moist Makers!

3. Next, add the dry Ingredients to the Wet Ingredients and mix well, you may need to Scrape the sides and bottom of the Bowl with a Spatula making sure All Ingredients are mixed in. (About 40 seconds with a Mixer and over a Minute By Hand!)

4. PreHeat the Oven at 350 Degrees F. Next you will need to Butter a nonstick Muffin Pan. (Even though the Pan is Nonstick, we always just Butter the Pan just to make sure the Muffins don’t Stick!) Now start filling the Muffin Pan equally in each cup with the Batter. It is easier to do this with a smaller spoon, so you don’t make a mess all over the pan!

5. After you have filled up 12 Muffin cups, you will need to get a small bowl and add 1 Tablespoon of Sugar and 1 Teaspoon of Ground Cinnamon, then mix it together. Next Sprinkle some of the Sugar Cinnamon on top of each Uncooked Muffin. 

6. Bake for 20 Minutes, then take out of the oven and let the Pumpkin Muffins cool before taking them out of the pan! So simple and Easy Pumpkin Muffins for Dessert, Snack or Breakfast!