Cinnamon Sugar Pumpkin Muffins for Halloween

Did someone say cinnamon sugar? Yes, please! These nourishing muffins have a decadent crunchy topping that will make your whole house smell divine. Pumpkin is such a versatile vegetable and works beautifully in this sweet muffin. They make the perfect treat this Halloween!

Makes: 12

For the dry ingredients

  • 1 ½ cup almond meal
  • 1 cup wholemeal self-raising flour, can replace with gluten-free self raising
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • ½ tsp mixed spice
  • ½ tsp sea salt

For the wet ingredients

  • 3 eggs
  • 1 ½ cup pumpkin mash
  • 1/3 cup coconut oil
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • ½ tsp baking soda

For the topping

  • 3 tbsp coconut sugar
  • 1 ½ tsp cinnamon


  1. Preheat the oven to 180°C or 350°F. Line a 12-cup muffin tray with 12 paper muffin cups. Grease lightly with coconut oil.
  2. Combine all of the dry ingredients in a large mixing bowl.
  3. In a separate bowl, whisk the eggs. Add in the remaining wet ingredients and whisk until incorporated.
  4. Make a well in the dry ingredients and pour the wet ingredients in. Stir to combine.
  5. Divide the batter between the muffin cups.
  6. In a small bowl, mix the coconut sugar and extra cinnamon together. Use a spoon to sprinkle the cinnamon sugar over the top of the muffin batter.
  7. Bake in the oven for 25 minutes or until the muffins are cooked through. Allow to cool in the tin.
  8. Keep stored in an airtight container in the fridge for up to 3 days. Alternatively, wrap each muffin individually and freeze the