These easy cinnamon brown sugar pumpkin muffins are moist, delicious and the perfect grab-and-go breakfast or snack for fall.
Table of Contents
- Pumpkin. I use fresh but you can used canned pumpkin puree too.
- Flour. I used all purpose but cake flour will also work. You could substitute half the flour with oat flour or wholewheat flour for a nuttier taste and increased fibre.
- Baking powder.
- Spices: Cinnamon, ginger, all spice, nutmeg. Alternatively use your favorite pumpkin pie spice.
- Vanilla extract.
- Vegetable oil. Canola oil, melted butter or coconut oil can be substituted.
- Brown sugar. Granulated sugar/white sugar can be used instead.
- Optional: Add a cup of chocolate chips or chopped walnuts/pecan nuts can be added. Instead of the cinnamon sugar topping you could frost these muffins with cream cheese frosting or a dusting of powdered sugar.
How to make pumpkin muffins
- Prepare the pumpkin: Cook (steam or boil) peeled and seeded pumpkin until tender. Allow to cool then mash with a fork until smooth.
- Make the batter: Combine oat flour, all purpose or cake flour, baking powder, salt and spices in a large bowl. In a separate bowl or mixing jug, combine the pumpkin puree, eggs, vanilla, vegetable oil and brown sugar and whisk together. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Bake the muffins: Line a 12-hole muffin tin with paper liners. Spoon the batter into the prepared muffin pan. Combine sugar and cinnamon and sprinkle over the batter. Place in a preheated oven and allow to bake for 15-20 minutes until a skewer inserted comes out clean. Remove from the oven and allow to cool completely on a wire rack before serving.
How long to bake pumpkin muffins
Bake muffins until a toothpick inserted comes out clean. Depending on the batter and oven temperature, muffins should take no longer than 20-25 minutes to bake.
Can you freeze pumpkin muffins?
Yes, they freeze very well. Bake and allow to cool completely then transfer to a freezer bag and seal. Freeze for up to 3 months. Thaw completely before serving.
Using vegetable oil instead of butter is a guaranteed way to keep muffins moist. Sugar is also a good way to keep muffins moist as sugar is technically a wet ingredient and plays a big role in the moisture levels of baked goods.
Leavening agents like baking soda (bicarbonate of soda) and baking powder work to help your muffins rise and become light and fluffy.
Pumpkin muffins will last for 3-4 days kept at room temperature or up to a week kept in an airtight container in the refrigerator. You can also freeze these muffins for up to 3 months in a freezer bag.
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Cinnamon brown sugar pumpkin muffins
- 3 cups flour
- 2 tsp baking powder 1
- `1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp allspice
- 2 cups packed brown sugar
- 1 cup pumpkin puree (cook 1½ cups pumpkin until soft)
- 4 large eggs
- 1 tsp vanilla extract
- 3/4 cup vegetable oil
For the topping (optional)
- 2 tbsp brown sugar
- 1 tsp cinnamon
- Preheat the oven to 180°C/350°F and a line a 12-hole muffin pan with paper liners.
- Whisk together all the dry ingredients in a large mixing bowl.
- In a separate bowl or mixing jug, combine the brown sugar, pumpkin, eggs and vegetable oil.
- Mix until just combined.
- Spoon the batter into the prepared muffin pan, filling the liners 3/4 full.
- Combine cinnamon and sugar and sprinkle over the top.
- Place into the preheated oven and bake for 15-20 minutes until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely before serving.