Perfectly little pumpkin muffins coated with cinnamon sugar. They taste like your favorite pumpkin muffins from the bakery!
Photos updated 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. Mama’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. It goes without saying that 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. 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 dunked them in cinnamon sugar. 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 pumpkin spice coffee.
I’m welcoming fall flavors with open arms.
Mini Cinnamon Sugar Pumpkin Muffins
Perfectly little pumpkin muffins coated with cinnamon sugar. They taste like your favorite pumpkin donuts from the bakery!
- 1 and 3/4 cups (218g) 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; 60g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg
- 1 and 1/2 teaspoon pure vanilla extract
- 3/4 cup (170g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) milk
Cinnamon Sugar Coating
- 1/4 cup (1/2 stick; 60g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon 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.