Best Pumpkin Muffins | Little Luna
These Cinnamon Sugar Pumpkin Muffins are super moist and packed with cinnamon, sugar, and pumpkin. Sprinkle it with cinnamon sugar on top, or spread it with a delicious cinnamon cream sauce! They really are the best pumpkin muffins!
There’s nothing better than warm fall pumpkin muffins. Whether coated with cinnamon sugar, loaded with chocolate chips, or served with shortbread, we love pumpkin muffins!
The Best Pumpkin Muffins
It feels like the holidays are coming. It might sound crazy to you, but this month seems to be flying by with the start of school and the start of fall sports. Do not you think so? ?
The next recipe is another “fall recipe” perfect for this time of year. They are cinnamon sugar pumpkin muffins that are so easy to make but really smelly.
You can have them for breakfast, but they are so delicious you might consider them dessert. The Cinnamon Sugar Streusel top is the bomb.com, I think you’ll love these. 😉
How to Make Pumpkin Muffins:
These amazing pumpkin muffins come in three parts:
- cinnamon sugar topping
- Delicious Cinnamon Cream Cheese Sauce
The spread is completely optional, and the muffins taste amazing with just cinnamon sugar on top. However, I don’t think you will regret trying the cream sauce. 😉
spread. If you’re going to use a creamy spread, do that first so you have time to refrigerate while you make the muffins. Whisk together all the ingredients needed for the spread until creamy. Cover and refrigerate until ready to eat.
Muffin batter. To start making the muffins, combine the dry ingredients (flour, sugar, baking powder, cinnamon, nutmeg, and salt) in a bowl and set aside. In another bowl, combine squash, melted butter, and eggs. Add the wet and dry mix together and mix until fully combined.
bake. Spoon the batter evenly into the muffin cups. Bake at 400° for 22-23 minutes.
ingredients. When the muffins are baking, simply mix the cinnamon and sugar to make the cinnamon sugar topping. When the muffins come out of the oven, dip the tops of the hot muffins into the melted butter, then into the sugar-cinnamon mixture.
We love them hot with a cream cheese sauce best!
cooked pumpkin puree: This recipe calls for “cooked pumpkin puree.” You can easily use canned pumpkin puree. Make sure you don’t accidentally use canned pumpkin pie.
You can also make pumpkin puree yourself. It’s really easy.
- Pick a 4-6 lb roasted squash
- Preheat oven to 400°F
- Cut the squash in half vertically.
- Scoop out the seeds and pulp.
- Line a baking sheet with aluminum foil. Place the halves with the inside of the pumpkin on the foil.
- Bake for 40-60 minutes depending on size.You know it’s cooked when the knife slides easily across the skin
- Allow the squash to cool slightly before scooping out the pulp.
- Place the pumpkin flesh in a blender or food processor and blend until smooth.
Pumpkin puree can be stored in the refrigerator for up to a week or frozen for 3-6 months.
storage: Just like any other quick bread, these muffins store well.
- Batter: The batter can be covered and stored in the refrigerator for about a day before baking.
- Baked muffins can be stored in an airtight container at room temperature for about 5 days.
- Refrigerator: After the muffins have cooled, place them on a baking sheet and place in the refrigerator until firm. Transfer to a freezer-safe container and freeze for up to 3 months.
These pumpkin muffins are full of fall flavors, and I think you’ll especially love the cinnamon cream sauce that goes with them.
As mentioned, they can be made anytime, but are also perfect for any party or fall brunch! This is definitely a great fall treat to make and enjoy this year. 😉
For more fall treats, check out:
Course bread, breakfast
Prep time 10 minutes
Cook Time 22 minutes
Total time 32 minutes
Serving Size 12
Calories 319 kcal
by Lil’ Luna
- 4 ounces cream cheese softened
- 3 tablespoons butter softened
- 1 tablespoon brown sugar packed
- 1/4 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg powder
- 1/4 teaspoon salt
- 1 cup cooked pumpkin puree
- 1/2 cup melted butter
- 2 eggs
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup melted butter
Line muffin tins with baking cups and set aside.
Prepare to spread by mixing all ingredients. Beat until creamy. Cover and refrigerate until you are ready to serve.
In a bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt; set aside.
In a separate bowl, combine squash, melted butter and eggs. Add the two mixtures together until combined.
Spoon the batter evenly into the muffin cups. Bake at 400 degrees for 22-23 minutes.
In a bowl, combine ¼ cup sugar and ½ teaspoon cinnamon. Dip the tops of the hot muffins in the melted butter, then the sugar-cinnamon mixture. Serve hot with cream cheese.