Pumpkin Cinnamon Sugar Muffins

It’s fall, Yayyy!!  Well for most of you it is, here in Phoenix it is still above 100 degrees(Huge SIGH…).  While I long to wear sweaters and boots I will just have to settle for a little taste of fall.  So I am excited to bake up some fall goodness starting with these tasty treats.  Pumpkin Cinnamon Sugar Muffins!

These Pumpkin Cinnamon Sugar muffins are so soft, light, moist and very, very pumkin-y if that is even a word but I am rolling with it. These muffins are topped with a cinnamon-sugar-pecan crumble that takes the flavor to another level.  They are a complete fall indulgence, not to mention pretty darn easy to make.

Pretty much to make these pumpkin treats just measure flour and spices with the the baking soda in one bowl, all other ingredients in another.  Fold in together and use a cookie dough scoop to fill the cupcake liners ¾ full top with Cinnamon Sugar topping and bake.  There you go super easy!

These Pumpkin Cinnamon Sugar Muffins are so light, fluffy and packed with pumpkin flavor you will want to make these every weekend!

Enjoy!

Ingredients:

• 2 3/4 Cups all purpose flour
• 1 tsp Salt
• 1 tsp Ground cinnamon
• 1 tsp Baking soda
• 2 Cups Sugar
• 2/3 Cup Brown sugar
• 3 Eggs
• 1 15 oz Can pumpkin
• 3/4 Cup Coconut oil
• 1/4 Cup Vanilla Almond milk
• 1 tsp Vanilla extract

 

Cinnamon Sugar Topping:

• 2/3 Cups sugar
• 2/3 Cup finely chopped pecans
• 1 tsp Ground cinnamon
• 1 tsp Pumpkin pie spice

 

Instructions:

Preheat oven to 350F.

Line two muffin pans with muffin liners (24 total) or use a silpat muffin pan and set aside.

Combine flour, salt, 1 teaspoon of cinnamon and baking soda in a medium bowl and whisk to combine. Set aside.

In a large bowl, combine sugar, brown sugar, eggs, pumpkin, coconut oil, Vanilla almondmilk, and vanilla extract. Whisk to combine.

Slowly fold dry mixture into wet mixture just until combined.

Use a cookie dough scoop to fill muffin liners about three-quarters full.

 

To make the Cinnamon Sugar Topping; combine sugar, pecans, and cinnamon in small bowl. Stir.

Sprinkle a teaspoon or more of the topping on top of the muffins.  Some of the sugar will soak into the muffin and that is ok!  No need to add more because the sweetness will still be baked in!

Bake for 25 minutes or until an inserted toothpick comes out clean. Let cool for a few minutes in muffin pan before removing to a cooling rack.

Pin this recipe for Pumpkin Cinnamon Sugar Muffins to your favorite Fall baking, Muffin or Breakfast Pinterest board for later!