Pumpkin Muffins

"Pumpkin muffins rolled in cinnamon/cardamom sugar, perfect for Fall!"
-- @crumbleberrybakery
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  • Recipe Card
Prep time 30mins
Cook time 20mins
Serves or Makes: 12

Recipe Card


  • 1/2 cup unsalted butter, room temperature
  • 1 1/4 cup sugar, divided
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 3/4 cup pumpkin purée
  • 1/2 cup whole milk
  • 1/2 tbsp ground cinnamon
  • 1/2 tbsp ground cardamom


  • Step 1

    Preheat oven to 350 F (180 C) and grease the sides of a 12-cavity cupcake tray.

  • Step 2

    In the bowl of a stand mixer or a large mixing bowl, cream together the butter, 1 cup of sugar, and vanilla extract for 5 minutes at a medium speed.

  • Step 3

    In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.

  • Step 4

    In a small bowl, whisk together the whole milk and canned pumpkin.

  • Step 5

    On the lowest speed, add the eggs one at a time, mixing until combined between each egg. Add 1/3 of the flour mixture, followed by half of the pumpkin mixture. Repeat and then add the remaining flour mixture and mix until just combined.

  • Step 6

    Use two spoons to fill each cavity of the cupcake tray about 1/2-3/4 full. Bake the muffin in the oven for 20-30 minutes or until touching the top of each muffin springs back lightly.

  • Step 7

    While the muffins are baking, make the flavored sugar. In a small bowl, combine the sugar, cinnamon, and cardamom.

  • Step 8

    Once muffins have come out of the oven, allow them to cool for about 1 minute before removing from the pan and placing directly into the sugar mixture to coat.

  • Step 9

    Cool on a wire rack.

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