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.
© 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.
See more pumpkin recipes.
124 Responses to “Mini Cinnamon Sugar Pumpkin Muffins.”
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