There are about a million and two recipes for pumpkin muffins out there these days, but let me tell you— I have very high standards for pumpkin recipes.
My favorite food since I was a child has been pumpkin pie. All the kids in second grade thought I was weird when we shared our favorite foods and I said pumpkin pie. Nowwww, pumpkin recipes are all the rage and apparently everyone is obsessed with pumpkin spice lattes.
Not to brag, but I mean…… I liked pumpkin way before it was popular 😉
Anyway, my point is, I don’t get on board with just any pumpkin recipe. So I made these pumpkin muffins too many times to count to ensure that they are PERFECTION.
When I say perfection I mean…
- That sugar-y, crispy muffin top
- Moist and fluffy on the inside
- The perfect amount of cinnamon + fall spices
Not to mention, these pumpkin muffins actually pack in some good nutrients between the pumpkin, bananas, and coconut oil. As for sweetener, there’s only a half cup of brown sugar and a half cup of honey (or pure maple syrup) + a dusting of granulated sugar on top. In other words, you can eat a muffin for breakfast and not feel like you just ate a piece of cake.
If you’ve been on the hunt for a go-to recipe for pumpkin muffins, look no further.
This one is easy + straightforward, but the cinnamon sugar makes it a little special with hardly any extra effort required. No messy glaze to drizzle on top, no tricky streusel topping— just a classic cinnamon sugar.
And here’s my trick for bananas: I buy more than I’ll eat in a week and freeze them when they’re ripe (spotty). Then, I take two out of the freezer for these pumpkin muffins and heat them up in a small bowl in the microwave so that I can easily mash with a fork.
Seriously, the bananas add the perfect amount of moisture and natural sweetness without tasting any banana whatsoever.
Alright, let’s dive into the recipe!
Cinnamon Sugar Pumpkin Muffins
Serving Size: 12 large muffins
Prep Time: 15-20 minutes
Bake Time: 20-25 minutes
- 1 15-ounce can pumpkin
- 2 ripe bananas
- 1/2 cup coconut oil, melted
- 1/2 cup honey or pure maple syrup
- 1/2 cup brown sugar
- 2 teaspoons pure vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- a pinch of cloves
- 1/2 teaspoon sea salt
Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 425 degrees and spray two muffin tins with non-stick cooking spray or line with muffin liners.
- In a bowl, mash bananas with a fork until fairly smooth. Mix in pumpkin, coconut oil, brown sugar, honey or pure maple syrup, vanilla, and two beaten eggs.
- In a separate large bowl mix together flour, baking powder, baking soda, salt, and spices. Fold dry ingredients into wet ingredients until just combined, being very careful not to over-mix (it’s okay if there are still a few lumps and streaks of flour).
- Pour the batter into prepared muffin tins, filling them basically to the top.
- Mix cinnamon sugar topping together in a small bowl. Sprinkle generously on top of muffins, reserving a little extra for topping once more after baking.
- Bake for 10 minutes at 425, then reduce heat (without opening the oven) to 350 degrees and bake for about 10 more minutes or until golden brown and a toothpick inserted into the middle of the muffins comes out clean.
- Let cool in the pan on a rack for 5 minutes. Then, remove muffins, sprinkle once more with cinnamon sugar, and finish cooling out of the pan on a rack. Enjoy!
Note 1: These muffins are best after they’ve completely cooled (I know this because I was too impatient to wait to eat one… but trust me, they’re better when they’re not fresh out of the oven.)
Note 2: The reason it’s important not to over-mix is because that can make your batter tough, creating a more dense, bread-like muffin.
I hope you are as obsessed with these pumpkin muffins as I am— let me know what you think in the comments!