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Best Bakery-Style Pumpkin Muffins with Cinnamon Sugar Crunch

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These bakery-style pumpkin muffins have tall, domed tops with a perfect crackle and a cinnamon sugar crunch. Made with simple pantry ingredients, they are perfect for fall gatherings and taste even better the next day.

Ingredients

Scale
  • 2 cups (260 g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 g) pumpkin puree
  • 1/4 cup (60 ml) milk
  • For the Cinnamon Sugar Topping:
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons (28 g) melted butter

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, cornstarch, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a separate large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Add vanilla and beat until combined.
  5. Add pumpkin puree and beat on low speed until just combined.
  6. With mixer on low, add one-third of the dry ingredients, mixing until just a few streaks remain. Add half of the milk and mix briefly. Repeat with another third of dry ingredients, remaining milk, and final dry ingredients. Mix only until flour disappears. Batter will be thick.
  7. Divide batter evenly among muffin cups, filling each to the top (mounded slightly above rim).
  8. Bake at 425°F for 5 minutes. Without opening oven, reduce temperature to 350°F (175°C) and bake for 15-18 minutes, until golden and a toothpick inserted in center comes out clean.
  9. Cool in tin for 5 minutes, then transfer to a wire rack to cool for 10 minutes.
  10. While muffins are warm, mix granulated sugar and cinnamon in a small bowl. Brush tops with melted butter, then dip into cinnamon sugar mixture to coat evenly. Serve warm or at room temperature.

Notes

Room temperature ingredients are crucial for proper creaming. Do not overmix the batter. The high-heat start (425°F) creates the domed tops. Let muffins cool 10 minutes before adding cinnamon sugar topping to ensure it sticks. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, bakery-style, cinnamon sugar, fall baking, easy muffin recipe

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