Cakes & CupcakesNo. 7940 · The 2026 edition
Cinnamon Sugar Pumpkin Muffins (Regular Size and Mini)
These pumpkin muffins are perfect for Halloween! They're easy to make and taste amazing.
Our own summary of the original — the full post and photos live at brooklynfarmgirl.com.
This recipe for Cinnamon Sugar Pumpkin Muffins includes all the necessary ingredients and steps to make both regular and mini muffins. The process involves mixing dry and wet ingredients, baking, and adding a cinnamon sugar topping.
Ingredients
Equipment
- 12-cup muffin pan
- mixing bowls
- whisk
- electric mixer (optional)
Directions
- Start by heating your oven to 350°F (175°C). Prepare a standard 12-cup muffin tin by either placing paper liners inside each cup or thoroughly greasing the surface.
- Grab a medium-sized mixing bowl and whisk together the all-purpose flour, baking powder, salt, and the first teaspoon of ground cinnamon until well blended.
- In a separate large bowl, use a mixer to beat the softened butter and one cup of granulated sugar until the mixture becomes pale and airy. Add the eggs individually, mixing well after each addition, then stir in the vanilla extract.
- Whisk the pumpkin puree and milk together in a small container, then pour this wet mixture into the large bowl with the butter and sugar. Slowly add the dry flour mixture, stirring gently until the batter is just combined.
- Spoon the batter into the prepared muffin cups, making sure to distribute it equally among all twelve.
- In a small dish, combine the remaining quarter cup of granulated sugar with the final teaspoon of ground cinnamon. Generously sprinkle this sweet spice blend over the top of each muffin.
- Place the pan in the oven and bake for 20 to 25 minutes if making regular-sized muffins, or 15 to 18 minutes for mini muffins. Test for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the muffins to rest in the hot pan for five minutes before carefully moving them to a wire rack to cool down completely.
