They taste like a cinnamon-sugar-coated pumpkin donut hole, but you’ll bake these mini cinnamon sugar pumpkin muffins in a mini muffin pan. Made with pumpkin and whole-wheat flour, then dunked in melted butter and rolled in cinnamon-sugar… these treats are satisfying and nice, with a big dose of pumpkin spice! ๐
I originally published this recipe in 2012 and have since added new photos and a few more success tips. A timeless favorite!
Today’s mini pumpkin muffins are totally pop-ableโone-bite wonders, if you will. They’re a fun favorite and I haven’t changed the recipe at all in the past 12 years.
Consider them the mini pumpkin version of these baked apple cider donuts.
One reader, Loraine, commented: “So delicious! I was surprised with the whole wheat flour (which I never use) that these were so good. And yes, donut-like! โ โ โ โ โ ”
Another reader, Denise, commented: “I took these for a gathering with friends and they were quite a hit! Easy to make and delicious. A cross between a muffin and a donut hole. โ โ โ โ โ ”
Why You’ll Love These Mini Cinnamon Sugar Pumpkin Muffins
- They’re moist, soft, and dense but not heavyโlike the texture of a cake donut.
- The recipe is based off of my Nutella-stuffed cinnamon sugar muffins, and if you’ve made those before, you know they’re good!
- Bite-sized like my whole wheat mini pumpkin muffins. And definitely acceptable as a snack, breakfast, or dessert.
- A dunk in melted butter and a generous roll in cinnamon-sugar gives these pumpkin muffins a scrumptiously sweet coating that will make you think they came from the donut shop.
- And they’re easy to make! A fun recipe for beginner bakers to try, or to make with young helpers.
- A great place to use homemade pumpkin pie spice if you have some.
Overview: How to Make Mini Cinnamon Sugar Pumpkin Muffins
They’re quick and easy. You don’t even need to break out your electric mixer.
- Mix the dry ingredients together. Whole wheat flour gives these a slightly denser texture, but you can use all-purpose flour if you prefer, or a mix of both.
- Mix the wet ingredients together, which includes the pumpkin puree. If you have some leftover, here are some recipes to make with leftover pumpkin puree.
- Combine wet & dry ingredients. And don’t be alarmed at how thick the batter is. You want a cake-like dense muffin.
- Fill mini muffin pans and bake. No need for muffin liners, and no frying in oil.
- Melt butter and make cinnamon-sugar coating.
- Dunk, roll, and enjoy.
Here are all of the ingredients you need. A couple of these ingredients are repeated in the topping, plus some granulated sugar.
Expect a very thick batter:
Try Them Regular Size
Instead of mini muffins, you can bake regular-size cinnamon sugar pumpkin muffins using this muffin batter. I will say that today’s version isn’t quite as soft and pumpkin-forward as my regular pumpkin muffins, though. Still, you’re going to get some excellent pumpkin spice flavor and a nice hearty texture.
For 12 regular-size muffins, prepare batter as instructed below and fill a 12-count muffin pan. For tall muffin tops, try my favorite trick: Bake for 5 minutes at 425ยฐF (218ยฐC); then, without opening the oven door, reduce the temperature to 350ยฐF (177ยฐC) and bake for an additional 16 minutes, or until the surface bounces back when lightly pressed and/or a toothpick inserted in the center comes out clean. The total time these regular-size muffins take in the oven is about 20โ21 minutes.
The initial high temperature helps create tall, beautiful bakery-style muffin tops. I use this trick in just about all of my regular-size muffin recipes!
Storage Tip:
Because of the (delicious!) dunk in melted butter, these mini cinnamon sugar pumpkin muffins taste best on day 1. To keep that tasty coating from turning mushy, don’t store them in an airtight container. Instead, loosely cover them, which will allow a little airflow.
More Fall Breakfast Recipes
- Apple Cider Donuts (baked not fried)
- Pumpkin Coffee Cake
- Baked Oatmeal Cups
- Pumpkin Crumb Cake Muffins
- Apple Cinnamon Bread
- Pumpkin Scones
And homemade pumpkin coffee creamer for your fall cup of joe!
Print
Mini Cinnamon Sugar Pumpkin Muffins
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 mini muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
Made with pure pumpkin, whole wheat flour, and extra cinnamon spice, these mini cinnamon sugar pumpkin muffins are a cross between a muffin and a dense cake-style donut. No need for an electric mixer or muffin liners, and no messy frying in oil.
Ingredients
- 1 and 3/4 cups (220g) whole wheat flour or all-purpose flour, or mix of both*
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 3/4 cup (170g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) milk (any kind)
Cinnamon-Sugar Coating
- 1/2 cup (100g) granulatedย sugar
- 2 teaspoons ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
Instructions
- Preheat oven to 350ยฐF (177ยฐC). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
- In a large bowl, whisk the flour, baking powder, pumpkin pie spice, cinnamon, and salt together. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.
- Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
- Bake for 12-14 or until a toothpick inserted in the center comes out clean or when lightly poked, the muffin bounces back. Remove from the oven and cool in the muffin pan for 10 minutes.
- For the coating: In a small bowl, mix the granulated sugar and cinnamon together. Use a spoon to help remove the warm muffins from the pan. Lightly dunk a muffin (they can still be a bit warm) in the melted butter. Submerge in the cinnamon-sugar to coat the surface generously. Set upright on cooling rack and repeat with remaining mini muffins.
- Muffins taste best eaten on the same day. Cover and store leftover muffins at room temperature for up to 1 day, or in the refrigerator for up to 4 days. To help prevent the coating from turning mushy and wet, only loosely cover them, which will allow a little airflow.
Notes
- Freezing Instructions: It’s best to freeze the mini muffins before coating in butter and cinnamon-sugar. After cooling completely, place muffins in a freezer-friendly container and freeze for up to 3 months. Thaw at room temperature before coating. If needed, you can freeze after coating the muffins but the coating gets a little moist as they thaw.ย
- Special Tools (affiliate links): Mini Muffin Pan (like this one or this one) | Glass Mixing Bowls | Whisk | Cooling Rack
- Flour: You can use whole wheat flour, all-purpose flour, or a mix of both. I usually make these with 1 cup (125g) all-purpose and 3/4 cup (95g) whole wheat flour.
- Pumpkin Pie Spice:ย You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you donโt have either and want to use individual spices, use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves. This is in addition to the 1 teaspoon of cinnamonโyou will still add that.
- Regular Size Muffins: Makes 12 regular size muffins. Line a 12-count muffin pan with liners or spray with nonstick spray. Fill muffin cups all the way to the top with batter. Bake for 5 minutes at 425ยฐF (218ยฐC), then keeping the muffins in the oven, reduce temperature to 350ยฐF (177ยฐC) and bake for an additional 16 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 20-21 minutes. The initial high temperature helps create tall muffin tops. Youโll love it!
- Donut Pan: To make these in a donut pan, grease a donut pan generously. Spoon the batter into the donut cavitiesโfor ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, theyโre done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter. Continue with step 5 above.
Reader Comments and Reviews
I found the original texture to be too soft, more muffin-like than donut, but if you bake the donuts again on a sheet tray at 350 for 10 min (after you roll them in butter and sugar), you get a wonderfully caramelized, nutty flavored, crunchy exterior. Also I found dipping them in salted butter helped to balance the sugar. Apple cider mini- donuts something applied.
Oof these did NOT work for me. Dry, color isnโt nearly as lovely as your photos. Wonโt be making again.
Could I add fresh cranberries to regular size muffin? I would dunk top in butter then sugar mix. What do you think? And how many cranberries? 1/2 cup?
Hi Barb, 1/2-1 cup of fresh cranberries should be great here. Let us know if you try it!
Could you possibly bake these ahead of time and then do the topping before serving so it doesnโt get mushy?
Hi Ali, that should work!
Can these be made with the mini muffin cups? I don’t see any comments about those. Thank you!
Hi Lori! Are you referring to baking cups/liners? You can use mini liners if you would like! The muffins will be a little smaller and may bake a bit faster.
Can I make these in a mini bundt cake pan-if so, does the baking time change?
Love your recipes!!!!
Hi Amy, that should work!
Does the baking time change?
Hi Amy, bake time will vary depending on the exact size of your mini Bundt pans. Keep a close eye on them and use a toothpick to test for doneness!
These are amazing! I have made them for two get-togethers and everyone was grabbing for more. Do yourself a favor and make this recipe, you wonโt be disappointed ๐
Can we use oil instead of butter
Hi Manali, neutral oil or coconut oil could work in the muffin batter, but we would recommend picking up a vegan butter alternative (such as Earth Balance) for best flavor in the coating. Hope you enjoy the muffins!
Can I substitute the brown sugar for white?
White sugar will be fine in a pinch here, Emilia!
I wish I had left them on a rack to dry, as the next day they were too wet and stodgy from the butter dunk, and the sugar coat contributed to the gooey mess.
These are incredible and so easy to make! Highly recommend as a fall treat!