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Crispy Cinnamon Sugar Pumpkin Muffins

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These bakery-style pumpkin muffins feature a crispy cinnamon sugar topping with a tender, pumpkin-spiced crumb underneath. Perfect for fall gatherings, they are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 3/4 cup granulated sugar (150 g)
  • 1/2 cup packed brown sugar (110 g)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Pinch of ground cloves (optional)
  • 1/2 cup vegetable oil (120 ml)
  • 2 large eggs, room temperature
  • 1 cup pure pumpkin puree (240 g)
  • 1 tsp vanilla extract
  • 1/4 cup buttermilk (60 ml) (or milk + 1 tsp vinegar)
  • For the cinnamon sugar topping:
  • 1/4 cup granulated sugar (50 g)
  • 1 tbsp ground cinnamon
  • 2 tbsp unsalted butter (28 g), melted

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with liners or grease it well.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
  3. In a separate bowl, whisk the vegetable oil, eggs, pumpkin puree, vanilla extract, and buttermilk until smooth and well blended.
  4. Pour the wet ingredients into the dry and gently fold together using a spatula. Stop mixing as soon as the flour disappears to avoid tough muffins.
  5. In a small bowl, mix the granulated sugar and cinnamon for the topping. Brush the muffin tops with melted butter, then sprinkle generously with the cinnamon sugar mixture.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. The cinnamon sugar topping will stick and caramelize during baking.
  7. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean and the tops are golden and crispy.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to keep the topping crisp.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs and buttermilk for better rise. Brush butter lightly on muffin tops to prevent topping from melting off. Rotate pan halfway through baking for even browning. For gluten-free, use a 1-to-1 gluten-free flour blend. For vegan, replace eggs with flax eggs and use coconut oil and dairy-free yogurt.

Nutrition

Keywords: pumpkin muffins, cinnamon sugar topping, fall baking, bakery-style muffins, pumpkin spice, crispy muffin tops

Find it online: https://coracooks.com/crispy-cinnamon-sugar-pumpkin-muffins-easy-bakery-style-recipe/