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Easy Cinnamon Pumpkin Cake Muffins & VIDEO

 
Because, it was 42 degrees this morning – in October- no way- yes way – I know, I was in shock too, especially after being in Boston this week with 75-degree weather! Because it was so cold I was holding my tea mug just to get my hands warm. Because it is fall and this happens in New England. Because, everywhere I turn I see pumpkins – subliminal food/baking advertising. Because I am not making pumpkin pies until that wonderful day in November. Because, I am not ready to start raking, but rather baking. Because, I am not supposed to start every sentence with a preposition, that was drilled into my brain in parochial school. So I will not start off by saying because just that I really want to turn on the oven and bake Easy Cinnamon Pumpkin Cake Muffins.
Easy Cinnamon Pumpkin Cake Muffins
 
I think that the word muffin is another word for cake. ” Mommy, may I have a slice of cake for breakfast?” – No. ” Mommy, may I have a muffin for breakfast?” – Sure go ahead, have two! Makes sense to me! So, these are Easy Cinnamon Pumpkin Cake Muffins. Or you can just tell yourself they are muffins.  

 

Here is what you will need. Flour, baking powder, baking soda, salt, pumpkin, vegetable oil, eggs, pumpkin pie spice, sugar and cinnamon. I used the large can of pumpkin and doubled the recipe. I usually double recipes and give baked goodies as gifts, my waistline is much happier about this. The recipe on this page is not doubled.
Mix Pumpkin, oil, eggs, sugar and pumpkin pie spice together with a whisk.
 
Mix flour, baking powder, baking soda, and salt. Then add to wet mixture.
Mix dry mixture and wet mixture until just combined.
 
Use your favorite ice cream scooper and  place two scoops into muffin tins.
Sprinkle cinnamon sugar on top of muffins before you place in oven to bake.
 
Bake for 25 minutes, insert a knife or toothpick to test if it is done, it should come out clean.
 
MMMMMM- warm- cinnamony- pumpkin perfection.
 
If you love pumpkin and cinnamon- you will love these- super moist and fluffy.
 
Pretty morning breakfast pumpkin muffins.
 
 
 
Ray’s Chinese dragon peeking his head out of the foliage protecting our home. I think of my father in law every time I pass the dragon.
Pee Gee Hydrangeas. During the fall months, they start turning a beautiful shade of cream and rose.        
 

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Other Pumpkin Recipes That you will love!

Pumpkin Crisp

Double Layer Pumpkin Cheesecake

Pumpkin Pound Cake with a Maple Glaze

Mom’s Best Pumpkin Pie

Chocolate Chunk Pumpkin Bread

2-Ingredient Pumpkin Muffins

Pumpkin Spice White Russian

No-Bake Pumpkin Cookies

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Easy Cinnamon Pumpkin Cake Muffins & VIDEO
Yield: 24 muffins

Easy Cinnamon Pumpkin Cake Muffins & VIDEO

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Delicious pumpkin cake muffins. Double the recipe, these muffins disappear really quickly.

Ingredients

  • Ingredients for Muffins:
  • 15 ounces solid packed pumpkin
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pumpkin spice
  • 1 1/4 cups sugar
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Cinnamon Sugar topping:
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

Instructions

  1.  Preheat oven to 350 F. Place liners in muffin tins.
  2. Blend with a whisk in a large bowl- pumpkin, oil, eggs, sugar and pumpkin spice. In a separate bowl mix flour, baking powder, baking soda, and salt. Mix dry ingredients to pumpkin ingredients until just combined.
  3. In a small bowl, mix cinnamon and sugar.
  4. Use an ice cream scooper and place two scoops of batter in muffin tins. Sprinkle with cinnamon sugar mixture. Bake until puffy and golden brown and when inserting a knife or toothpick comes out clean, about 25 minutes.
  5. Cool in pan on a rack for five minutes, transfer muffins from pan to rack and cool to warm or room temperature.

Did you make this recipe?

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Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here: FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM

 

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Miz Helen

Wednesday 5th of September 2018

Your muffins looks delicious and so perfect for fall! Thanks so much for sharing with us at Full Plate Thursday, we sure enjoyed your post! Miz Helen

Moore or Less Cooking

Tuesday 11th of October 2011

@ [email protected] Shine Your Light,Lucky kids! Make these muffins- they will make your day. Nice treat for kids lunches, and a great breakfast. 42 degrees jumping up to 80 degrees- yes the NE is crazy and I love it when it is 80!! It's the LA girl in me- I love it tropical! Thanks for stopping by!! Happy Baking!Nettie

Moore or Less Cooking

Tuesday 11th of October 2011

@Lyndsey,This is a simple recipe that is really delicious! They didn't last long in my house, I am thinking that I am going to make them again next weekend!Nettie

Lisa @ Shine Your Light

Monday 10th of October 2011

I've had a small can of Libby's Pumpkin on my counter for a week - the kids are begging me to make pumpkin bread, pumpkin pancakes, pumpkin anything - and you are right, muffin=okay for breakfast whereas cake, not so much, so we'll go with muffins! Love the cinnamon sprinkled on top! Good heavens.And how'd you like going from 42 degrees last week to this weekend???? Isn't N.E. crazy? Love it.

Lyndsey

Monday 10th of October 2011

I love a good pumpkin muffin...of course perfect for this time of year!

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