Cinnamon Sugar Pumpkin Muffins Recipes

PUMPKIN MUFFINS WITH CINNAMON STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
• Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
• Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
• Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
• Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

MINI CINNAMON SUGAR PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
• Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.
• Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
• Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, place the pan on a wire rack, and allow mini muffins to cool in the pan until ready to coat.
• While the muffins are cooling, prep the coating. Combine the sugar and cinnamon a small bowl. Once the muffins are relatively cool, dip into the melted butter and then roll in the cinnamon sugar.
• Cover and store mini muffins at room temperature for 2-3 days or in the refrigerator for up to 1 week.

CINNAMON SUGAR MINI PUMPKIN MUFFINS

Steps:

• Preheat oven to 400F. Spray two 12-count mini muffin pans (or use one Non-Stick 12-Cup Regular Muffin Pan) very well with floured cooking spray or grease and flour the pans; set aside.
• In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
• In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
• Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don't overmix. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it.
• Divide batter equally among the cavities of the prepared pans. Each cavity will be just under 3/4 full (don't exceed 3/4 full or they could overflow).
• Bake for about 11 to 12 minutes (start checking at 8 minutes and keep a very close eye on them because mini muffins cook quickly and all pan sizes and ovens vary), or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter (if making full-size, baking time will be similar to this recipe).
• Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. They can be dipped in the cinnamon-sugar coating as soon as they're cool enough to handle.
• In a medium bowl, add the sugar, cinnamon, and stir to combine.
• Gently roll each muffin through cinnamon-sugar until evenly coated. Serve immediately.

SOFT & MOIST PUMPKIN MUFFINS (VIDEO)

Steps:

• Preheat oven to 425F and line a 12 cup muffin pan with paper liners.
• In a large bowl, toss together the flour, baking soda, pumpkin spice and salt. Set aside.
• In a medium bowl, stir the butter and sugar together. Then add the pumpkin puree, eggs, yogurt and vanilla. Whisk until smooth.
• Add the wet to the dry ingredients. Stir until just combined. Divide batter into the 12 muffins cups.
• Mix the sugar and cinnamon together and sprinkle over the top. Bake for 5 minutes at 425F, then reduce the temp to 350F and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.

CINNAMON & SUGAR PUMPKIN MUFFINS

Steps:

• Preheat oven to 375°F.
• Spray (2) 24 count mini muffin tin with non-stick spray.
• Whisk all your dry ingredients in one bowl. In another bowl, cream the butter, sugars, pumpkin, egg, and extract. Slowly add the dry ingredients to the wet ingredients and combine until thick and fully combined.
• Using a mini cookie scooper, fill each muffin tin half way with batter.
• Bake for 8-12 minutes. These muffins will not rise like normal muffins. They will feel springy to the touch and pop out of the pan easily.
• While the muffins are warmn melted butter, and roll in the cinnamon and sugar mixture.

DOUBLE-CHIP PUMPKIN CINNAMON MUFFINS

Steps:

• In a large bowl, beat the first seven ingredients until well blended. Combine the flours, baking powder, baking soda, cinnamon, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in chips., Coat muffin cups with cooking spray or use foil liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter., Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.