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The Kitchen Paper

9 September, 2013 By Mary | 20 Comments

Cinnamon-Sugar Pumpkin Muffins

Cinnamon-Sugar Pumpkin Muffins

People keep reminding me that it’s not technically fall yet. I’m not an idiot β€” I know fall doesn’t start until later this month; however, um, I live in Montana. Fall is basically September and October, and a few snowfalls during that period is NOT uncommon. So cut me some slack, okay?! I’ve been wearing long pants and sweaters as much as possible (even if slightly too warm to do so) because I AM DETERMINED to have a fall. I must.

Cinnamon-Sugar Pumpkin Muffins

So now that I’ve made it sound like I’m totally faking fall, I’ll point out that the leaves on our street are definitely turning yellow, the temperatures are ACTUALLY dropping this weekend, and Starbucks is proudly serving pumpkin-spice lattes again. I only know that last fact because of social media, but I’m using it as a sure sign that fall is indeed upon us. That and the throngs of students EVERYWHERE at ALL HOURS near our house.

Cinnamon-Sugar Pumpkin Muffins

In the spirit of “fall” I present you with more pumpkin: MUFFINS! These should perhaps be called “the easiest muffins of all time.” One bowl, no creaming sugar/butter, quick and easy. Just don’t forget the salt β€” I did the first time I made these, and after my first bite (and having delivered some to a friend) I immediately realized what I’d forgotten. Whoopsies!

Cinnamon-Sugar Pumpkin Muffins

Now I’m off to plot my next pumpkin deliciousness… milkshake? Pasta? PUDDING!?! I’ll keep you updated!

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Cinnamon-Sugar Pumpkin Muffins

★★★★★ 5 from 2 reviews
  • Author: adapted from Smitten Kitchen
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12 1x
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Ingredients

  • 1 1/2 cup canned pumpkin
  • 1/2 cup butter, melted
  • 3 large eggs
  • 1 1/2 cups plus 2 tablespoons sugar
  • 2 tsp pumpkin-pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 1/4 cups flour
  • 2 tsp cinnamon

Instructions

  1. Preheat the oven to 350 F. Line or grease two muffin tins.
  2. Combine the pumpkin and butter, then mix the eggs in one at a time.
  3. Add 1 1/2 cups sugar, pumpkin-pie spice, baking powder, baking soda, and salt. Stir to combine.
  4. Stir in the flour, then divide among muffin tins.
  5. Mix the remaining 2 Tbsp sugar with the 2 tsp cinnamon, and sprinkle over the tops of the unbaked muffins.
  6. Bake for 20-25 minutes. {Many readers have reported that they needed to bake for 30-35 minutes, so know your oven and test the doneness!!}

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Filed Under: Breads Tagged With: breakfast, Cinnamon Sugar, fall, Muffins, one bowl, Pumpkin

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Reader Interactions

Comments

  1. Eileen says

    9 September, 2013 at 10:56 am

    Hey, you are allowed all the fall you want! We essentially don’t have a fall (or winter, or any season but spring forever) here in California, so I’m definitely jealous. πŸ™‚ These muffins sound so good–rich and sweet and full of delicious pumpkin.

    Reply
  2. Karissa says

    16 September, 2013 at 12:39 pm

    If I had my way, I would only have two seasons – fall and fall!!!! Definitely my favorite time of year as well, and I also start celebrating it way to early, but I don’t care!!! These muffins sound so amazing! I’m mixing them up (gluten-free style) right now to go with our soup dinner tonight! Can’t wait to see how they turn out!!

    Reply
    • Michael says

      22 September, 2013 at 4:09 pm

      These muffins look amazing but the bake time is off. 20 minutes and they were entirely too raw. 35 minutes and they’re still too wet inside.

      Reply
    • margaret says

      27 October, 2013 at 6:42 pm

      Please tell me how to make these gluten-free if you had success making them that way. My thanks.

      Reply
      • Mary says

        27 October, 2013 at 7:31 pm

        Hi Margaret – I have not tried to make these gluten-free, sorry I can’t help! Let me know if you do and have success!

        Reply
  3. Amanda Hernandez says

    15 January, 2014 at 7:31 pm

    Delicious! My whole family loved these pumpkin muffins but I agree with Michael the cook time is a bit off. At 350Β° it took 30-35 minutes to cook this batch of 12 muffins. I also added the calories up its about 250 calories depending on which brand/type ingredients you use. I didnt add the extra 2T. Of sugar either, still tasted delicious!

    Reply
  4. Mary Frances @ The Sweet {Tooth} Life says

    4 February, 2014 at 6:41 pm

    Ours are in the oven! I subbed coconut oil for the butter (needed a dairy free option) and half whole wheat. Other than that, made it as directed (omitted the extra sugar on top because I forgot!) and added cinnamon chips. They smell amazing! And the batter tasted great πŸ™‚ Thanks for sharing! Lovely photos, too!

    Reply
    • Mary Frances @ The Sweet {Tooth} Life says

      5 February, 2014 at 9:11 am

      They turned out amazing! Moist and dense and full of pumpkin and cinnamon flavor. They turned out perfectly domed, too. Definitely saving this recipe for more future use; thank you again for sharing, Mary!

      Reply
  5. Haylot says

    16 February, 2014 at 2:15 pm

    I was wondering what spices are in the pumpkin spice mix? We don’t have it here in sunny Australia!

    These look great and I’d love to make them.

    Reply
    • Mary says

      16 February, 2014 at 7:56 pm

      Aha! It is very easy to make – I never buy it labeled as “pumpkin pie spice” anyways! I use this recipe: http://www.mybakingaddiction.com/pumpkin-pie-spice-recipe/

      Reply
  6. Haylot says

    16 February, 2014 at 8:15 pm

    Thanks Mary !! So prompt.

    Reply
  7. Teresa says

    24 November, 2017 at 4:32 am

    The muffins are in the oven now! My kitchen smells heavenly. Thanks to you and the Smitten Kitchen.

    ★★★★★

    Reply
    • Mary says

      26 November, 2017 at 2:47 pm

      Awesome!! I hope you enjoyed them, Teresa! xo

      Reply
  8. emme smith says

    12 December, 2017 at 3:48 pm

    Super good muffins. I got 8 jumbo muffins from this recipe. Just like bakery muffins. I did bake them a little over 30 minutes.

    ★★★★★

    Reply
    • Mary says

      12 December, 2017 at 4:34 pm

      Thanks for the notes, Emme! Glad you liked them! xo

      Reply

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I'm Mary! Thanks for stopping by β€” welcome to The Kitchen Paper! I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Read More…

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