Cinnamon Pumpkin Muffins

Let’s get right down to it today. It seems like we skipped fall and went right to winter in the Midwest, but I’m making a point not to skip over all of the delicious fall foods, like these Cinnamon Pumpkin Muffins. They’re tender, soft and flavorful, and you’ll be surprised to know they are lower in sugar than the traditional bakery muffin (but with loads of flavor).

Most muffins have at least twice the amount that is found in this lightened-up version, plus, I used an entire can of 100% pumpkin puree, which is packed with fiber and vitamins A and C AND it adds moisture to the muffins. I also like to use whole wheat or oat flour and heart-healthy oil like avocado to make these muffins an overall great choice from a nutrition and taste perspective.

Oh, and I can’t forget that the batter has an extra helping of pie spices, like cinnamon, nutmeg, ginger and cloves, and the tops of the muffins are sprinkled with even more cinnamon. Yum, yum, yum!

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Cinnamon Pumpkin Muffins

  • Author: Julie Andrews
  • Prep Time: 15 mins
  • Cook Time: 17-22 mins
  • Total Time: 32-37 mins
  • Yield: 12 muffins 1x
  • Category: Dessert, Breakfast
  • Method: Baking


Simple lower sugar pumpkin muffins with cinnamon on top.


  • 1 ¾ cups whole wheat flour, oat flour or gluten free all-purpose flour
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. baking soda
  • ½ tsp. coarse salt
  • ¾ cup dark brown sugar
  • 2 large eggs
  • ½ cup oil
  • 1 (15 oz.) can pumpkin puree
  • 2 tsp. pure vanilla extract
  • 2 tsp. ground cinnamon


  1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with muffin liners. Set aside.
  2. In a mixing bowl, whisk together flour, pumpkin pie spice, baking soda and salt until combined.
  3. In a separate mixing bowl, beat brown sugar and eggs until fluffy. Drizzle in oil and beat until fluffy. Beat in pumpkin puree, then vanilla extract until combined. Slowly add dry ingredients to the wet ingredients, beating on low until just combined.
  4. Spoon batter into the muffin wells, filling each almost to the top. Sprinkle with cinnamon. Bake 17-22 minutes or until just set. Let slightly cool before serving.


Cooking Tip: Don’t overmix the batter; only mix until the ingredients are combined. Overmixing will result in tough muffins (and we want them tender!). You can reduce the amount of brown sugar in the recipe as you wish – just remember that sugar makes the muffins palatable. The way the recipe is currently written, there is only 13g of sugar per muffin, which is less than most 6 ounce yogurts (for reference).

Substitution Tip: Try these muffins with mashed sweet potato instead of pumpkin.


  • Serving Size: 1 muffin
  • Calories: 208
  • Sugar: 13g
  • Sodium: 185mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 31mg

Keywords: pumpkin, pumpkin muffins, muffins, muffin, baked good, breakfast, brunch, dessert, snack


  1. Aruna on December 3, 2019 at 11:50 am

    I tried the recipe and the muffins turned out to be excellent! They were soft and tasty :). I substituted egg with ground flax seed powder and adder almonnd slivers on top for added health benefit . My family loved it. Thanks Julie !!

    • Julie Andrews on December 3, 2019 at 12:29 pm

      I’m so happy you loved them, Aruna! They’re my favorite, too. 🙂

    • Vero on December 3, 2019 at 1:51 pm

      Do you moisten the ground flax seed powder or use it dry?

  2. Jen on December 4, 2019 at 8:21 am

    I’m not much of a molasses fan. Can light brown sugar or sugar substitute be used?

    • Julie Andrews on December 4, 2019 at 10:21 am

      Hi Jen – you can swap in granulated sugar, light brown sugar or your favorite sugar sub (like stevia)!

      • Dennis Ilic on December 4, 2019 at 6:03 pm

        I suggest Monkfruit sweetener with erithretol I use the Lekanto brand but do what works for you!

        • Julie Andrews on December 5, 2019 at 9:28 am

          Yep, you can use whatever sweetener works for you! Erythritol is great but is very sweet (and expensive), so you just have to play around with it a bit in your recipes. I am a fan of monk fruit, and it’s pretty easy to find in supermarkets these days.

  3. Jim Ricket on December 5, 2019 at 8:10 am

    I am having my wife try this with almond flour and honey instead of brown sugar.. This would be a gread SCD recipe that way for our granddaughter with Crohns

    • Julie Andrews on December 5, 2019 at 9:31 am

      Great ideas! That’s what I love about making food from scratch – you can play with the ingredients to make it work for you.

    • Wendy Hale on December 5, 2019 at 8:17 pm

      How did this turn out with the almond flower and honey? I am wanting to try this!!

    • Renee Maxson on December 6, 2019 at 10:21 am

      I make a similar recipe but has very little sugar (1/4 cup maple syrup), protein powder and almond flour so they are very filling, no gluten, no dairy, and lots of protein!

      • Julie Andrews on December 6, 2019 at 11:26 am

        Sounds like a delicious breakfast!

  4. Demetra Thomas on December 7, 2019 at 2:41 pm

    This recipe sounds really good!! I am not really into pumpkin desserts/flavors but I think I may have to re-think that!! I will try this recipe with my kids soon!! Thanks for sharing! 🙂

    • Julie Andrews on December 9, 2019 at 9:24 am

      I hope you give them a try, Demetra! They’re super soft and fluffy, so I think your whole family will love them. 🙂

  5. Mike Nichols on December 9, 2019 at 7:09 am

    Hi Julie – What about swapping out the oil with applesauce? Not sure what ratio however.

    • Julie Andrews on December 9, 2019 at 9:24 am

      Hi Mike – you can do applesauce instead, and it’s generally a 1:1 ratio. You can also do part oil, part applesauce to equal the same amount the recipe calls for.

  6. Joyce R Therieault on December 9, 2019 at 9:17 am

    I made the recipe as stated using oat flour. They were spectacular! Very soft and tasty. My husband hates oatmeal and he loved them!

    • Julie Andrews on December 9, 2019 at 9:25 am

      I love oat flour! You can’t even tell the difference, and the texture is awesome. Glad you enjoyed them!!

  7. Eve Sundeen on December 9, 2019 at 9:33 am

    Thank you for this recipe! I made a double batch of these this past weekend using Krusteaz Gluten Free 1:1 flour and they turned out wonderfully. We live at 7500′ and I found no modifications for high altitude baking were necessary.

    • Julie Andrews on December 9, 2019 at 8:05 pm

      That’s awesome, Eve! Glad they turned out!

  8. Lisa Bukowski on December 15, 2019 at 9:11 am

    I just made these the other day and they are delicious! Thank you for the healthy recipes Julie – keep ’em coming!

    • Julie Andrews on December 16, 2019 at 10:17 am

      You’re welcome, Lisa! So glad you liked them. 🙂

  9. Kathy McCollum on December 18, 2019 at 9:39 am

    They come out yummy, I just added 1 cup of yellow raisins and we love them. thanks for the receipe.

    • Julie Andrews on December 19, 2019 at 11:55 am

      Awesome idea, Kathy! I love golden raisins. YUM!

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