Mini Cinnamon Sugar Pumpkin Muffins

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 donut. Baked in a mini muffin pan and never fried!

mini cinnamon sugar pumpkin muffins

To me, pumpkin knows no seasons. Whether it’s April, July, or October, if I see canned pumpkin on the shelves, I stock up. It’s always a good time for pumpkin scones, pumpkin cheesecake, pumpkin pie, pumpkin bread, and today’s adorable mini cinnamon sugar pumpkin muffins.

Totally pop-able and impossible to eat only 1. Trust me!!

mini cinnamon sugar pumpkin muffins

Why I Love These Mini Pumpkin Muffins

Let us count the ways!

  1. There’s pure pumpkin flavor because we’re using 100% pure quality pumpkin.
  2. These mini pumpkin muffins are a little dense, but they’re not heavy– like a cross between a bakery-style muffin and a cake donut.
  3. The recipe is based off of my nutella stuffed cinnamon sugar muffins and if you’ve made those before, you know they’re good!
  4. Super quick and easy to prepare for busy mornings.
  5. Bite-sized and totally acceptable as a snack, breakfast, or dessert.
  6. Whole wheat flour for a wholesome and satisfying flavor!
  7. A generous dunk in cinnamon-sugar because it’s SO GOOD.

    mini cinnamon sugar pumpkin muffins

How to Make Mini Cinnamon Sugar Pumpkin Muffins

Like I mention above, these mini muffins are super quick and easy.

  1. Mix the dry ingredients together.
  2. Mix the wet ingredients together.
  3. Combine wet & dry ingredients.
  4. Fill mini muffin tins. No need for muffin liners!
  5. Bake.
  6. Make cinnamon sugar coating.
  7. Dunk and enjoy!

Helpful Tip: Make sure the egg and milk used in this recipe are at room temperature. Cold ingredients don’t evenly combine, which always affects the texture of the final baked good. Set both ingredients out about 30 minutes before beginning.

mini cinnamon sugar pumpkin muffins

Try them Regular Size

Instead of mini muffins, you can bake regular size cinnamon sugar pumpkin muffins. For 12-14 regular size muffins, prepare batter as instructed and fill a 12-count muffin pan. For tall muffin tops, try my handy trick: bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, reduce temperature to 350°F (177°C) 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. You’ll love them!

cinnamon sugar pumpkin muffins

More Fall Breakfast Recipes

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Mini Cinnamon Sugar Pumpkin Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 20-24 mini muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


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 donut. Baked in a mini muffin pan and never fried!


  • 1 and 3/4 cups (218g) whole wheat flour or all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice*
  • 1/4 cup (1/2 stick; 60g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract
  • 3/4 cup (170g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) milk

Cinnamon Sugar Coating

  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick; 60g) unsalted butter, melted


  1. Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
  2. Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. 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.
  3. Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
  4. Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, place the pan on a wire rack, and allow mini muffins to cool in the pan until ready to coat.
  5. While the muffins are cooling, prep the coating. Combine the sugar and cinnamon a small bowl. Once the muffins are relatively cool, dip into the melted butter and then roll in the cinnamon sugar.
  6. Cover and store mini muffins at room temperature for 2-3 days or in the refrigerator for up to 1 week.


  1. Freezing Instructions: Coated or plain mini pumpkin muffins freeze well for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave (if desired) before enjoying.
  2. Regular Size Muffins: Makes 12-14 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 425°F (218°C), then keeping the muffins in the oven, reduce temperature to 350°F (177°C) 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. You’ll love it!
  3. Pumpkin Pie Spice: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves.

Keywords: mini pumpkin muffins, mini cinnamon sugar pumpkin muffins

cinnamon sugar pumpkin muffins

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!


  1. It’s starting to feel a bit fall-ish here in the south and I was craving something pumpkin. Lo and behold I found these little gems of pumpkin-y goodness!  The only change I made was to butter the mini muffin tins and sprinkle them with cinnamon-sugar.  This, combined with the butter-cinnamon-sugar topping, equals a little bite of pumpkin heaven surrounded by cinnamon-sugar crunch. It made it resemble a donut hole even more.  Yum!  Another winner, Sally (why am I not surprised?).

    1. Perfection. Absolute perfection!! Thanks for reporting back Cat.

  2. Barbara copeland says:

    Can I use Bobs Gluten free all purpose flour?

    1. You can try! I’m not a pro at GF baking, so I’m unsure. I can’t see it being an issue though.

  3. So easy and SO good!!! Not too sweet and just perfect! super easy to make too! I got 51 out of doubling the recipe! 😀 another amazing recipe Sally!!

  4. Rather than buying pumpkin pie spice, can I substitue a mixture of cinnamon, cloves, ginger, nutmeg? I see the recipe already calls for cinnamon and nutmeg, in adddition to the pumpkin pie spice. Suggestions? Thank you!

    1. Sure can! I would keep the cinnamon and nutmeg called for in the recipe then also use 1/4 teaspoon of (extra) nutmeg, 1/4 tsp ground cloves, 1/4 tsp ginger, and 1/4 tsp allspice.

  5. These were super easy, quick and whoa are they good. It’s hard to not eat all of them. I think these will make a regular rotation in my fall baked goods!

  6. What brand of pumpkin puree do you use?

    1. Hi Grace! I usually bake with Libby’s brand.

  7. These were so delicious and easy to make! My mom who HATES pumpkin ate about 6 on her own can’t wait to make them again.

  8. Just made these mini muffins and they’re amazing. So cute because of their size and the texture and flavor is perfect! The cinnamon sugar topping adds a delightful crunch and compliments them so well. Thank you for another great recipe Sally!

  9. Brittani Irish says:

    Made these, following the recipe exactly and they were pure pumpkin perfection! Thank you so much Sally!

  10. Made these exactly following the recipe in cute little fall-shaped molds and they are delicious, perfect autumn treats. Moist, but not dense, and the cinnamon- sugar adds the perfect touch.

  11. Hi Sally, I love these muffins right after I make them, but I can’t seem to keep them “dry” after storing. The cinnamon sugar always turns to mush the next day after being in a container over night. Is there a trick to keep the sugar dry and keep that “crunch”?

    1. Hi Laura! If you only cover them loosely (not in a sealed container), I find they maintain the same texture as day 1. Yum!

  12. Flavorful, moist, and So cute.

  13. Colleen Gibson says:

    Can I use your trick to get the tall muffins by turning up the oven for 5 mins, then turning down to 350 with mini muffins. Love your trick but I prefer the mini sized muffins. How long to bake with minis?

    1. Hi Colleen! That trick doesn’t work as well with tiny mini muffins– just bake at 350F the whole time. This recipe is written for the mini size. 🙂

  14. I use Sally’s Baking addiction a lot, it’s my go to baking website. I have to say that I’m a tad disappointed on this recipe. There’s a very faint pumpkin flavor to this recipe and I was hoping to get more of that fall pumpkin flavor that I think about all August and go in on autumn treats September 1st. any tips to achieve that without messing with the muffin texture?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Morgan, Thank you for trying this recipe! You may wish to try this newer Pumpkin Muffin recipe (it’s my personal favorite!). There are instructions for making mini muffins in the recipe directions (see step 5) and you can skip the crumb topping and use cinnamon sugar if you wish. Let us know if you try them!

  15. What happens if I leave the pumpkin spice out? I can’t use nutmeg because of my kids allergies. Can I just leave that out all together? Or do I need to replace it with something else? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kristin, You can make a DIY pumpkin spice – see recipe notes and simply leave out the nutmeg. Enjoy!

  16. Hi Sally! If all I have is a bronwie pan (no bread pan or muffin tin), could I use the batter for pumpkin cake/cupcake/muffin/bars? Are there some batters that won’t work well for the pan?

    1. Hi SK! You can use this pumpkin muffins batter for that pan, but it depends on the size. I also have this iced pumpkin coffee cake, this pumpkin cake batter which is baked in a 9×13 pan, and this pumpkin bread recipe can be baked in a brownie pan, too.

  17. Hi! I was also disappointed in the lack of pumpkin, fall flavor in these muffins. They were bland. I normally LOVE all of your recipes.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally