Cinnamon Brown Sugar Pumpkin Muffins

time to break out the muffin pan
Time to break out the muffin pan
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1 cup Oat flour
2 cups All-purpose flour
2 tsp Baking powder
1 tsp Salt
1 tsp Cinnamon
½ tsp Ground ginger
¼ tsp Ground Allspice
2 cups Brown sugar packed
1 cup Pumpkin puree
4 Large eggs
1 tsp Vanilla extract
¾ cup Vegetable oil
For topping:
2 tbsp Brown sugar
1 tsp Cinnamon

Nutritional information

  • For topping:

Cinnamon Brown Sugar Pumpkin Muffins


These Cinnamon Brown Sugar Pumpkin Muffins are flavorful, moist, and beyond delicious. They are fully packed with pumpkin and topped with cinnamon sugar. I like to serve them as a tasty snack or grab-and-go breakfast. Either way, they disappear in no time because homemade muffins are so much better than anything you can buy at your next-door café.

This recipe yields 12 large muffins. But if you have a standard-sized 12-cup muffin pan and are not in the mood for baking a storm, you can easily divide the recipe in half. The batter for these pumpkin muffins is made simply with all-purpose and oat flour, vegetable oil, eggs, and a full cup of pumpkin purée for that yummy pumpkin flavor and additional moisture. These muffins keep well at room temperature for up to 3 days, and they also freeze well. Once baked and cooled completely, transfer the muffins to a freezer-safe bag and freeze for up to 3 months.

To make these Cinnamon Brown Sugar Pumpkin Muffins, you will need the following ingredients:

Ingridiens for Cinnamon Brown Sugar Pumpkin Muffins

Steps to make Cinnamon Brown Sugar Pumpkin Muffins


Heat oven and prepare muffin pan

Preheat the oven to 350 °F and line a large 12-cup muffin pan with paper liners.


Combine dry ingredients


In a large mixing bowl, whisk together 1 cup oat flour, 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon allspice.


Combine wet ingredients


In a separate bowl, combine 2 cups brown sugar, 1 cup pumpkin purée, 4 large eggs, and ¾ cup vegetable oil.


Combine dry and wet ingredients


Mix dry and wet ingredients until just combined.


Add batter to muffin pan


Divide the batter evenly between the muffin cups filling the liners ¾ full. In a small bowl, combine 2 tablespoons sugar and 1 teaspoon cinnamon and sprinkle over the top.




Bake the muffins for 15-20 minutes until a toothpick inserted in the center comes out clean. Place the muffin tin to cool. Remove once they have reached room temperature.



Remove from the oven and allow to cool on a cooling wire rack.



Serve warm or at room temperature, and enjoy!

These Cinnamon Brown Sugar Pumpkin Muffins are made with simple ingredients and taste so delicious. Give this recipe a go, and please don’t forget to tag #cookmerecipes on Instagram! We love seeing what you’ve made!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Best ever pumpkin muffins! Thanks for sharing!

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