They taste like a cinnamon-sugar-coated pumpkin donut hole, but you’ll bake these mini cinnamon sugar pumpkin muffins in a mini muffin pan. Made with pumpkin and whole-wheat flour, then dunked in melted butter and rolled in cinnamon-sugar… these treats are satisfying and nice, with a big dose of pumpkin spice! 😉
I originally published this recipe in 2012 and have since added new photos and a few more success tips. A timeless favorite!
Today’s mini pumpkin muffins are totally pop-able—one-bite wonders, if you will. They’re a fun favorite and I haven’t changed the recipe at all in the past 12 years.
Consider them the mini pumpkin version of these baked apple cider donuts.
One reader, Loraine, commented: “So delicious! I was surprised with the whole wheat flour (which I never use) that these were so good. And yes, donut-like! ★★★★★”
Another reader, Denise, commented: “I took these for a gathering with friends and they were quite a hit! Easy to make and delicious. A cross between a muffin and a donut hole. ★★★★★”
Why You’ll Love These Mini Cinnamon Sugar Pumpkin Muffins
- They’re moist, soft, and dense but not heavy—like the texture of a cake donut.
- The recipe is based off of my Nutella-stuffed cinnamon sugar muffins, and if you’ve made those before, you know they’re good!
- Bite-sized like my whole wheat mini pumpkin muffins. And definitely acceptable as a snack, breakfast, or dessert.
- A dunk in melted butter and a generous roll in cinnamon-sugar gives these pumpkin muffins a scrumptiously sweet coating that will make you think they came from the donut shop.
- And they’re easy to make! A fun recipe for beginner bakers to try, or to make with young helpers.
- A great place to use homemade pumpkin pie spice if you have some.
Overview: How to Make Mini Cinnamon Sugar Pumpkin Muffins
They’re quick and easy. You don’t even need to break out your electric mixer.
- Mix the dry ingredients together. Whole wheat flour gives these a slightly denser texture, but you can use all-purpose flour if you prefer, or a mix of both.
- Mix the wet ingredients together, which includes the pumpkin puree. If you have some leftover, here are some recipes to make with leftover pumpkin puree.
- Combine wet & dry ingredients. And don’t be alarmed at how thick the batter is. You want a cake-like dense muffin.
- Fill mini muffin pans and bake. No need for muffin liners, and no frying in oil.
- Melt butter and make cinnamon-sugar coating.
- Dunk, roll, and enjoy.
Here are all of the ingredients you need. A couple of these ingredients are repeated in the topping, plus some granulated sugar.
Expect a very thick batter:
Try Them Regular Size
Instead of mini muffins, you can bake regular-size cinnamon sugar pumpkin muffins using this muffin batter. I will say that today’s version isn’t quite as soft and pumpkin-forward as my regular pumpkin muffins, though. Still, you’re going to get some excellent pumpkin spice flavor and a nice hearty texture.
For 12 regular-size muffins, prepare batter as instructed below and fill a 12-count muffin pan. For tall muffin tops, try my favorite trick: Bake for 5 minutes at 425°F (218°C); then, without opening the oven door, reduce the temperature to 350°F (177°C) and bake for an additional 16 minutes, or until the surface bounces back when lightly pressed and/or a toothpick inserted in the center comes out clean. The total time these regular-size muffins take in the oven is about 20–21 minutes.
The initial high temperature helps create tall, beautiful bakery-style muffin tops. I use this trick in just about all of my regular-size muffin recipes!
Storage Tip:
Because of the (delicious!) dunk in melted butter, these mini cinnamon sugar pumpkin muffins taste best on day 1. To keep that tasty coating from turning mushy, don’t store them in an airtight container. Instead, loosely cover them, which will allow a little airflow.
More Fall Breakfast Recipes
- Apple Cider Donuts (baked not fried)
- Pumpkin Coffee Cake
- Baked Oatmeal Cups
- Pumpkin Crumb Cake Muffins
- Apple Cinnamon Bread
- Pumpkin Scones
And homemade pumpkin coffee creamer for your fall cup of joe!
Print
Mini Cinnamon Sugar Pumpkin Muffins
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 mini muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
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 dense cake-style donut. No need for an electric mixer or muffin liners, and no messy frying in oil.
Ingredients
- 1 and 3/4 cups (220g) whole wheat flour or all-purpose flour, or mix of both*
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 3/4 cup (170g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) milk (any kind)
Cinnamon-Sugar Coating
- 1/2 cup (100g) granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
Instructions
- Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
- In a large bowl, whisk the flour, baking powder, pumpkin pie spice, cinnamon, and salt together. 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.
- Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
- Bake for 12-14 or until a toothpick inserted in the center comes out clean or when lightly poked, the muffin bounces back. Remove from the oven and cool in the muffin pan for 10 minutes.
- For the coating: In a small bowl, mix the granulated sugar and cinnamon together. Use a spoon to help remove the warm muffins from the pan. Lightly dunk a muffin (they can still be a bit warm) in the melted butter. Submerge in the cinnamon-sugar to coat the surface generously. Set upright on cooling rack and repeat with remaining mini muffins.
- Muffins taste best eaten on the same day. Cover and store leftover muffins at room temperature for up to 1 day, or in the refrigerator for up to 4 days. To help prevent the coating from turning mushy and wet, only loosely cover them, which will allow a little airflow.
Notes
- Freezing Instructions: It’s best to freeze the mini muffins before coating in butter and cinnamon-sugar. After cooling completely, place muffins in a freezer-friendly container and freeze for up to 3 months. Thaw at room temperature before coating. If needed, you can freeze after coating the muffins but the coating gets a little moist as they thaw.
- Special Tools (affiliate links): Mini Muffin Pan (like this one or this one) | Glass Mixing Bowls | Whisk | Cooling Rack
- Flour: You can use whole wheat flour, all-purpose flour, or a mix of both. I usually make these with 1 cup (125g) all-purpose and 3/4 cup (95g) whole wheat flour.
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves. This is in addition to the 1 teaspoon of cinnamon—you will still add that.
- Regular Size Muffins: Makes 12 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!
- Donut Pan: To make these in a donut pan, grease a donut pan generously. Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter. Continue with step 5 above.
Reader Comments and Reviews
I have a family member with a newly discovered egg allergy .
If the egg was omitted. What can I do to help keep the integrity of the recipe?
Wendy, we haven’t tested this recipe with any egg substitutes, but let us know if you try anything!
These look yummy! Can you specify what kind of whole wheat flour you use. There are so many different whole wheats. Thanks!
Hi Emily, we often use King Arthur brand whole wheat flour, which is made from hard red whole wheat flour.
I’m at the part where I’m baking them and I was hoping they would be round like the picture not as a mini muffin. I’m sure they will taste the same just not aesthetically pleasing.
Nvm! They are perfect!
I made these for a family gathering Saturday morning, lazy-come-to-the-table-when-you-feel-like-it breakfast. Oh.My.Goodness! They were so good!! Everyone raved about them and I didn’t have to worry about storing leftovers…… Sally, you did it again!
I made this recipe using 1 to 1 gluten free flour, that is the only change I made to the original recipe. It worked out well. The next time I make this I will definitely use more pumpkin, as the pumpkin flavor is minimal. Also, as others mentioned, I had to increase baking time to 20 minutes.
Hi Sally, these look amazing! We plan on making them soon to pair with some cinnamon ice cream we’ve made.
Quick question, is there any alternative to the nonstick cooking spray to grease the muffin pan? We’d prefer not to use it if we don’t have to.
Hi Golden, instead of spray, you could use melted butter. So glad they were a hit!
These were excellent! Big hit! Will be making again
These are so good! Soft, dense, and full of spice. I made these one morning when I had a craving for something pumpkin. They did not disappoint. I got 24 good sized mini muffins (more than 2/3 full). The butter/cinnamon sugar dip was a yummy touch.
Does this work using Almond flour?
Hi Dina, no, almond flour and regular flour are not a 1-to-1 swap, so we don’t recommend using it in these muffins.
Would substituting the butter for coconut oil be ok? Anybody try it? We’re dairy free for the moment…
Hi G, we would recommend picking up a vegan butter alternative (such as Earth Balance) for best flavor… coconut oil would work as the substitute for butter in the batter, but will lend a noticeable flavor to the muffins if you use it to roll the muffins in. If you don’t mind the flavor of coconut oil, go ahead and use it. Hope you enjoy the muffins!
So delicious! I made these tonight and used the icing from Sally’s iced gingerbread cookie recipe instead of the sugar coating. I also used a silicone mini Bundt cake pan to bake them instead of a muffin pan. I flipped them over and dipped them in the icing- they looked just like glazed donuts. The recipe made exactly six. My family went crazy for them!
Amazing Although, it needs more pumpkin flavor. It almost tastes like just a regular cinnamon-sugar muffin. I would still recommend, just up the pumpkin pie spice!
These are delicious. Turned out exactly as described, popped right out of the pan. I did get more than 24, next time I’ll fill them a tad bit fuller than 2/3. Thank you, every recipe of yours I’ve made turns out great!
These will be on repeat in my house. Very simple recipe and no mixer needed so it comes together quickly with no fuss. I used a #40 cookie scoop to easily fill the mini muffin tins. They had a nice tender crumb.
Made these today they are amazing ! I love your recipes so much your instructions are always so clear and easy to follow, the best thing is that you put everything in grams too as I struggle using cup measurements, thank you thank you thank you !! Trying not to eat all these mini muffins in one go they are addicting 🙂
May I use whole wheat pastry flour with a/p flour in this recipe? Thanks!
Should be fine here!
Have you tried this with buckwheat flour for a gf option?
Hi Erika, we haven’t tested it, but it may take some tweaking and may not be a 1:1 swap. Let us know if you do any experimenting.
What are the dishes you use for mise en place in the video? I love the tiny ones you used for the spices. Going to try this recipe soon!
Hi Sarah, the little glass bowls are from a set of nesting bowls – linked on this page of Sally’s Recommended Baking Tools!
Perfection!!!
Used the half whole wheat/all purpose mixture, almond milk & increased the pumpkin pie spice to 2 tsp ( I really wanted a strong pumpkin flavor).
Baked for 10 min & they rose beautifully. I’ve already eaten 3 & they are still warm. These are outstanding & the perfect pumpkin donut substitute without leaving an oil taste in your mouth.
Made these as directed, used a scale to weigh ingredients and careful not to over mix. They took closer to 20 minutes to bake and came out very flat and dense. Flavor was good but texture not so much. I’ve made a ton of recipes from this site, not sure what went wrong here
Hi Emma! Could your baking powder be getting old? We find it can lose strength after just a few months. Thanks for giving these a try!
These are absolutely the best, it’s like a pumpkin donut
These are amazing! Everyone raved about them. They are now in my regular recipe rotation!
I just made these mini muffins and they are amazing, a hit with the whole family. Moist and full of flavour. I followed the recipe as written and it’s perfect as is. I will be repeating this again and again.
I also tried to make 12 standard muffins, but in a pumpkin-shaped pan. I knew the dough would probably be too thick to follow the shape very well, and I was right. It also only made 9 of 12 muffins and I didn’t even fill them to the top because I wanted the shape in the bottom of the tin. But the biggest disappointment was that I couldn’t really taste the pumpkin pie spice or cinnamon very well. It was just a hint of flavor. I would definitely up the spices personally, and would not try a formed pan again – but that’s on me.
This recipe was so yummy I made these for my family and they were almost all gone the first day! My brother probably ate at least five!
I tried this recipe because I had a 3/4 cup of pumpkin left over after freezing. It turned out really good, I used whole wheat flour and my own pumpkin spice seasoning. I did them in the full size muffin tins it didn’t fill them to the top but it filled them over 3/4 the way. Instead of rolling them in the topping I put cream cheese frosting on top. Overall the recipe turned out great and was a hit for my family!
I loved this recipe so much!
These came out very dense and heavy for me. I followed the recipe exactly but followed the instructions to make 12 regular sized muffins. There was not enough batter to fill the cups all the way, only half way.
Hi Aleah, were any of the ingredients mis-measured or omitted by chance? If there was only enough batter to fill the muffin cavities half way, it seems like something may have been forgotten. There should be enough batter for 12 standard-sized muffins.
No, nothing was forgotten. I already said I followed the recipe exactly
I’d like to replace the cinnamon with cardamom. What do you think? Would 1 teaspoon of cardamom be too much?
Could I use gf flour in these- thank you
Hi Peggy, we haven’t tested it here, but let us know if you do!
Once my mother made these muffins and l and my four siblings loved them!! We are going to a homeschooling fall ball the next day and my mother suggested this recipe to make,l am going to make this with one of my brothers!!!