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.

Cinnamon Sugar Pumpkin Muffins Recipe

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.

My Favorite Mini Pumpkin Muffins!

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.

Perfectly little pumpkin muffins coated with cinnamon sugar. They taste like your favorite pumpkin muffins from the bakery!

Mini Cinnamon Sugar Pumpkin Muffins

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

Print Recipe

Perfectly little pumpkin muffins coated with cinnamon sugar. They taste like your favorite pumpkin donuts from the bakery!


Mini Muffins

  • 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


  1. Preheat oven to 350°F (177°C). Spray mini muffin tin with nonstick spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try them regular size as well! About 20 minutes, same oven temperature.

My Favorite Cinnamon Sugar Pumpkin Muffins!

My Favorite Cinnamon Sugar Pumpkin Muffins!

See more pumpkin recipes.

Perfect pumpkin muffins coated with cinnamon sugar. They taste like your favorite pumpkin muffins from the bakery!
Super simple Cinnamon Sugar Pumpkin Muffins-- make them mini size!

139 Responses to “Mini Cinnamon Sugar Pumpkin Muffins.”

  1. #
    Jenposted October 21, 2015 at 4:34 pm

    So I made these this morning and completely forgot the milk. LOL, they are still tasty but I know the moist factor is completely lacking because of my dunderhead move. I know I should have waited until a nap took place as I was too sleep deprived to accomplish such an easy mission. I love to bake but hate wasting ingredients. I shall be trying this recipe again tonight or tomorrow morning… depending upon my energy level. Thanks for sharing this great recipe. I do love pumpkin 🙂


  2. #
    Kennedy Cole@ KCole's Creative Cornerposted October 25, 2015 at 1:54 pm

    Hi Sally! I was thinking about maybe making these for some friends. Do you think that I could stuff them with caramel or chocolate, and still get good results? Also, how long do these stay good, and what kind of frosting would compliment them the best? I really appreciate your time and effort! Thanks, Sally! 😀


    • Sallyreplied on October 25th, 2015 at 5:45 pm

      Stuffing– I can’t see why not?! Nutella would be fabulous inside. Storing instructions are usually always in the last step of my recipes. I think a simple cream cheese frosting would be ideal. That’s my favorite at least!


  3. #
    Jenposted October 30, 2015 at 3:54 pm

    These are delicious and easy to make.  We added chocolate chips too.  My entire family actually commented on how good they were.  Making them again to take to a party.


  4. #
    Debbieposted November 3, 2015 at 12:38 pm

    Made these last eve, followed directions per the recipe with NO changes and they turned out perfectly delicious & moist and not too sweet. I took them to work for a am meeting and everyone really enjoyed them. easy to pop into your mouth and goes extremely well with coffee! Thanks for such an easy great recipe. 


  5. #
    Lynn Bakerposted November 4, 2015 at 8:48 am

    How many mini-muffins does this recipe make? Maybe I just missed that bit of info but I need to know whether to double it to get 24 or no?
    Thanks, they sound wonderful!


    • Debbiereplied on November 5th, 2015 at 11:00 pm

      I just made these for the second time- one batch makes 24 mini muffins-perfect and so delicious


  6. #
    Stephanieposted November 23, 2015 at 2:34 pm

    About how many mini muffins does this recipe make? 


    • Stephaniereplied on November 23rd, 2015 at 2:35 pm

      Nevermind. Saw above comment 


  7. #
    dominiqueposted May 15, 2016 at 1:01 am

    i made these tonight and they are amazing! they are exactly like a donut hole and NOT fried! not too much sugar or butter either…a great addition to a savory meal..i actually got 36 from really mini tins…thanks so much!


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