Cinnamon Sugar Pumpkin Muffins

It’s finally fall which means it’s time to make one of my favorite fall recipes! Every year when this season hits I crave something with pumpkin and cinnamon. But since I have a lot of food allergies, it’s hard to find items I can have.

So when my husband came home one day saying he had an amazing cinnamon pumpkin bread at work, I had him ask his co-worker for the recipe. And to my surprise, the recipe didn’t have eggs in it which meant the flour and milk could easily be substituted for gluten free flour and dairy free milk!

However, because this was a bread recipe, it meant that it needed to be baked in bread tins, which I didn’t own. So I actually decided to make this recipe in muffin tins. All I had to do was change the cooking time!

This is now a must make recipe every year! My husband, friends, co-workers, and family members love these muffins! They are perfectly crisp on the outside and soft and moist on the inside. I hope these become a staple fall recipe for you too!

Cinnamon Sugar Pumpkin Muffins

Course: Breakfast, Dessert

Keyword: cinnamon, Dairy Free, Egg Free, Gluten Free, muffin, pumpkin, sugar

Prep Time: 15 minutes

Cook Time: 25 minutes

Cooling Time: 15 minutes

Servings: 10 Muffins

Ingredients

Dry Ingredients

• 1 1/4 cup Gluten Free Flour (King Arthur Brand)

• 2 teaspoons Baking Powder

• 1 Tablespoon Pumpkin Pie Spice

• 1/4 teaspoon Salt

Wet Ingredients

• 3/4 cup Granulated White Sugar

• 1/4 cup Light Brown Sugar

• 3/4 cup Pumpkin Puree (Not Pumpkin Pie Filling)

• 1/3 cup Vegetable Oil (Can also use canola or coconut oil)

• 1/4 cup Unsweetened Original Almond Milk

• 2 Tablespoons Molasses

• 2 teaspoons Vanilla Extract

Cinnamon Sugar Topping

• 3 Tablespoons Granulated White Sugar

• 1 1/2 teaspoons Cinnamon

Instructions

1. Preheat oven to 400F. Spray the muffin tin thoroughly; set aside.

2. To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.

3. To a separate large bowl add both sugars, pumpkin, oil, milk, molasses, vanilla, and whisk until combined.

4. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t over mix.

5. Evenly distribute batter and fill each spot about 2/3-full.

6. Mix together the cinnamon sugar topping and sprinkle evenly over each muffin before baking.

7. Bake for about 25 minutes, or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Start checking at 20 minutes because all pans, ovens, and climates vary.

8. Allow muffins to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely. Enjoy!

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