To me, pumpkin knows no seasons. I sorta kinda eat it all year round if I can find it. :)
Pumpkin + vanilla Greek yogurt + pinch of cinnamon = best fruit dip ever in my world. My mom’s pumpkin pie is legendary. Hands down my favorite fall food EVER. Pumpkin bread, pumpkin & peanut butter (trust me), pumpkin cream cheese anything, pumpkin oatmeal, pumpkin pie milkshakes (!!!)… I could go on forever.
When I see it on the shelves, I stock up. I’m a pumpkin hoarder. So, I’m excited to bring you my first pumpkin recipe of the season.
Itty bitty teeny tiny baby pumpkin muffins coated in cinnamon sugar. Kind of like a cross between a muffin and a donut. A muffin donut hole, if you will. Except these are whole wheat and are baked, not fried.
I’ve seen 4398579 pumpkin muffins all over the web, cookbooks, magazines etc. I based my recipe off of my Nutella Stuffed Cinnamon Sugar Muffins. And it was a fine choice, I must say.
The pumpkin flavor is front and center. They’re a little dense, but not “heavy” tasting.
What’s most important about this recipe is that you make sure to use 100% pure pumpkin, not canned pumpkin pie filling! Libby’s is my favorite.
The muffins aren’t TOO sweet, which is why I dumped them in cinnamon sugar, obviously. They also looked a tad naked without it. I had to find them a cute outfit!
Cinnamon sugar is always a necessity, if you ask me.
Bite-sized treats always just seem to taste better, no? I threw some into a baggie and had them at work for breakfast this week with my Keurig pumpkin spice coffee.
I’m welcoming fall flavors with open arms.
Mini Cinnamon Sugar Pumpkin Muffins
Makes 20-24 mini muffins. Muffins taste best served warm. A warm pumpkin latte to enjoy alongside is optional!
1 and 3/4 cup white-whole wheat flour (or all-purpose flour)
1 and 1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp nutmeg
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup dark brown sugar
1 large egg
1 and 1/2 tsp vanilla extract
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup milk
Cinnamon Sugar Coating
1/4 cup (1/2 stick) unsalted butter
1/2 cup white sugar
2 Tbsp ground cinnamon
- Preheat oven to 350F. Spray mini muffin tin with nonstick spray. Set aside.
- In a large bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. In a medium sized bowl, whisk together the melted butter and brown sugar. Add the egg and stir for about 1 minute. Add the vanilla, pumpkin puree, and milk. Slowly pour wet ingredients into the dry. Stir together until just combined - do NOT overmix.
- Using a small spoon, spoon the batter into the muffin tins, about 2/3 way full. For ease, I used a small spoon sprayed with nonstick spray so that the batter easily fell off the spoon into the tin without using my fingers.
- Bake for 12-13 minutes, or until a toothpick inserted into the center comes out clean. While the muffins are cooling, make the coating. Combine the sugar and cinnamon a small dish. In a separate small dish, melt the butter. Once the muffins are relatively cool, dip into the melted butter and then into the cinnamon sugar. Muffins taste best on the same day though they can be stored at room temperature for 3 extra days.
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