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Cinnamon Pumpkin Muffins
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Cinnamon Pumpkin Muffins
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These fluffy and tender pumpkin muffins have a cake-like consistency and a bold pumpkin flavor. Autumn favorite's spices - nutmeg and cinnamon - are the secret to this muffin's warm and irresistible taste. Make these Cinnamon Pumpkin Muffins the night before for a breakfast on the go, or serve as a welcome home/after-school snack. 

Prep time
Bake/Cook time
0:18 to 0:20
12 muffins
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Cinnamon Pumpkin Muffins
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:18 to 0:20
Yield :
12 muffins


  • 2 cups all-purpose flour*
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup butter, melted
  • 2 whole eggs


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 400°F. Line a 12 cup muffin tin with liners or spray well with non-stick spray.
  2. In a large bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt. Set aside.
  3. In a separate bowl mix together pumpkin, butter, and eggs until smooth.  Pour into flour mixture and mix until just combined. 
  4. Divide evenly into prepared muffin tin. Bake for 18-20 minutes until a tester comes out clean.
  5. Remove from oven and let cook for 5-10 minutes before removing to a wire rack.
  6. In a small bowl combine sugar and cinnamon for the coating. Brush the top of muffins with melted butter. Roll in sugar mixture to coat.  Place on wire rack to cool completely.


Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

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