Sugar Topped Pumpkin Muffins
These Sugar Topped Pumpkin Muffins give an extra sweetness to a traditional pumpkin muffin recipe. Adding a little cinnamon, then it is heavenly! They make a great dessert, afternoon treat with coffee, or even quick breakfast as you are going out the door. You can make them all year round!
This post may contain affiliate links. See my full disclosure and privacy policy HERE.
I am a huge pumpkin spice fan. There are not many flavors I look forward to like I do Pumpkin Spice. It is so comforting, a little sweet, a little savory. And when it gets cooler, I love a good cup of coffee in the afternoon with a sweet bread-like treat. These Sugar Topped Pumpkin Muffins turned out AMAZING. The texture of pumpkin makes every recipe you use it in super fluffy and so melt in your mouth good! This recipe for Sugar Topped Pumpkin Muffins does just that ~ with a little extra sugar treat on top.
What Ingredients Do I Need for Sugar Topped Pumpkin Muffins?
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1 1/4 cups granulated sugar
- Topping:
- 1 Tablespoon Sugar
- 1 teaspoon cinnamon
How to Make Sugar Topped Cinnamon Muffins
- First, preheat oven to 350. Line a muffin tin with paper liners and set aside. This will make about 10 standard size muffins.
- In a medium size bowl, stir together the flour and baking powder. Set this aside.
- Next, in a larger bowl, whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Whisk this until it is smooth.
- Add the flour mixture, and mix slowly until it is just combined.
- Divide the batter evenly amongst the muffin cups.
- Mix the cinnamon and sugar together. Sprinkle it evenly on the top of each muffin.
- Bake the muffins for 25-30 minutes. Allow these to cool for about 5-7 minutes in the pan, and then transfer to a wire rack.
Tips for Perfect Pumpkin Muffins
- Don’t over mix the batter when you add the flour. You want it to be JUST mixed in, and it may be a little lumpy.
- You can also brush the tops with melted butter, after baking, and sprinkle the cinnamon/sugar on them before serving.
- Bake these in a large muffin tin to create coffeehouse style muffins to serve on your holiday table.
- If you do not have liners on hand, be sure to grease the muffin tin before adding the batter.
- When you don’t have enough batter to fill the muffin tin, fill the empty cups with a little bit of water. This helps the muffins to bake evenly.
- Don’t leave the muffins in the tin longer than about 5 minutes or so after removing them from the oven. Let them cool in there JUST a few minutes, and then get them to a cooling rack.
Pumpkin isn’t just for fall! The cinnamon, sugar, and spices make these something you can serve year round. You could even get festive and add green or red sugars to the topping for Christmas morning breakfast! What is your favorite muffin recipe? Make these! This will be your new favorite!
First, preheat oven to 350. Line a muffin tin with paper liners and set aside. This will make about 10 standard size muffins. In a medium size bowl, stir together the flour and baking powder. Set this aside. Next, in a larger bowl, whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Whisk this until it is smooth. Add the flour mixture, and mix slowly until it is just combined. Divide the batter evenly amongst the muffin cups. Mix the cinnamon and sugar together. Sprinkle it evenly on the top of each muffin. Bake the muffins for 25-30 minutes. Allow these to cool for about 5-7 minutes in the pan, and then transfer to a wire rack. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sugar Topped Pumpkin Muffins
Ingredients
Instructions
Recommended Products
2 Comments