Mini Cinnamon Sugar Pumpkin Muffins.
Perfectly little pumpkin muffins coated with cinnamon sugar. They taste like your favorite pumpkin muffins from the bakery!
I make these muffins often and updated the photos in August 2014.
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. 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
Yield: 20-24 mini muffins
Perfectly little pumpkin muffins coated with cinnamon sugar. They taste like your favorite pumpkin donuts from the bakery!
- 1 and 3/4 cup white-whole wheat flour (or all-purpose flour)
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup packed 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 Tablespoons ground cinnamon
- Preheat oven to 350°F (177°C). 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 11-12 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.
- Make ahead tip: Muffins stay soft, fresh, and moist at room temperature for 3-5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.
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Try them regular size as well! About 20 minutes, same oven temperature.
See more pumpkin recipes.