These easy cinnamon brown sugar pumpkin muffins are moist, delicious and the perfect grab-and-go breakfast or snack for fall.
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Pumpkin. I use fresh but you can used canned too.
- Oat flour. Can be substituted with regular flour.
- Flour. I used all purpose but cake flour will also work.
- Baking powder.
- Salt.
- Spices: Cinnamon, ginger, all spice.
- Eggs.
- Vegetable oil.
- Brown 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 mixing bowl. In a separate bowl or mixing jug, combine the mashed pumpkin, eggs, vegetable oil and brown sugar. Pour the wet ingredients into the dry and mix until just combined.
- Bake the muffins: Line a 12-hole muffin pan 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 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.
Muffin recipes
- Healthy blueberry muffins
- Easy healthy chocolate chip banana oat muffins
- Mixed berry muffins
- Banana, date and pecan muffins
Pumpkin recipes
- Nutella-swirled pumpkin bread
- Easy and healthy coconut curry pumpkin soup
- Pumpkin carrot cake
- Whole-wheat pumpkin pancakes with salted caramel
Cinnamon brown sugar pumpkin muffins
These easy cinnamon brown sugar pumpkin muffins are moist, delicious and the perfect grab-and-go breakfast or snack for fall.
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Servings: 12
Calories: 282kcal
Ingredients
- 1 cup oat flour
- 2 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
- 3/4 cup vegetable oil
For the topping (optional)
- 2 tbsp brown sugar
- 1 tsp cinnamon
Instructions
- 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.
Nutrition
Calories: 282kcal | Carbohydrates: 26g | Protein: 7g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 226mg | Potassium: 189mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3280IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
Is it safe to use gluten free flour in place of regular flour? I have a gluten allergy.
As long as it’s a gluten free flour that is 1:1, you should be fine.
Hi! This recipe looks delicious but I don’t have oat flour… is it a must? Can it be substituted or made?
You can absolutely use regular flour. 🙂
I usually make my own. I have a high-powered blender and just blend rolled oats into a fine flour.