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Cinnamon Sugar Pumpkin Muffins

2.42 from 12 votes
These muffins are perfectly pumpkiny, deliciously spiced, and coated in the best buttery cinnamon sugar coating.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Ingredients Method Notes

Ingredients
  

Muffins
  • 3/4 cup (180 ml) nondairy milk
  • 2 tsp (10 ml) apple cider vinegar, white vinegar, or lemon juice
  • 2 cups (250 g) all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp (8 g) pumpkin pie spice
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (55 g) packed light brown sugar
  • 3/4 cup (187 g) pumpkin purée
  • 1/4 cup (60 ml) vegetable oil
  • 2 tsp (10 ml) pure vanilla extract
Butter Coating
  • 1/2 cup (113 g) vegan butter, melted
Cinnamon Sugar Coating
  • 1 cup (200 g) granulated sugar
  • 1 tbsp (8 g) ground cinnamon

Method
 

  1. Preheat oven to 350°F (180°C) and grease a 12-cup muffin tin.
  2. Mix the milk and vinegar in a small bowl and set aside.
  3. Mix the flour, salt, baking soda, baking powder, pumpkin pie spice, sugar and brown sugar in a large mixing bowl.
  4. Stir in the pumpkin purée, oil, vanilla and milk mixture.
  5. Evenly distribute the batter into the muffin tin, filling all 12 cavities.
  6. Bake for 20-24 minutes, until a toothpick comes out clean or with only crumbs. Once baked, allow to cool while you prepare the coatings.
  7. Place the melted butter in a small bowl. Stir together the sugar and cinnamon in a separate small bowl.
  8. For each muffin, remove from the pan and gently coat in the melted butter, then place in the cinnamon sugar mixture and coat well. Set on a serving tray.

Notes

You can make mini muffins too! Use a mini muffin tin and fill the cavities about 2/3 of the way full. Bake for 8-12 minutes.