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!
To me, pumpkin knows no seasons. Whether it’s April, July, or October, it’s always a good time for pumpkin scones, pumpkin swirl cheesecake, pumpkin pie, pumpkin bread, and today’s adorable mini cinnamon sugar pumpkin muffins.
(Though I will admit, they all taste better when it’s getting chilly outside!)
Today’s mini pumpkin muffins are totally pop-able—it’s impossible to stop at 1!
Like my regular pumpkin muffins, today’s mini version are perfectly soft and spiced. This is a great place to use homemade pumpkin pie spice if you have a batch.
Why You’ll Love These Mini Pumpkin Muffins
- There’s pure pumpkin flavor because we’re using 100% pure quality pumpkin.
- These mini pumpkin muffins are a little dense, but they’re not heavy—like a cross between a bakery-style muffin and a cakey 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!
- Super quick and easy to prepare for busy mornings.
- Bite-sized like my whole wheat mini pumpkin muffins. And definitely acceptable as a snack, breakfast, or dessert.
- Use whole wheat flour for a wholesome and satisfying flavor!
- A generous dunk in cinnamon-sugar because it’s SO GOOD.
Overview: How to Make Mini Cinnamon Sugar Pumpkin Muffins
Like I mention above, these mini muffins are very quick and easy.
- Mix the dry ingredients together.
- Mix the wet ingredients together, which includes pumpkin puree. If you have extra to use up, here are some recipes to make with leftover pumpkin puree.
- Combine wet & dry ingredients.
- Fill mini muffin tins. No need for muffin liners!
- Bake.
- Make cinnamon sugar coating.
- 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.
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 spice flavor and a nice hearty texture!
For 12-14 regular size muffins, prepare batter as instructed below 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!
More Fall Breakfast Recipes
- Apple Cider Donuts (baked not fried)
- Pumpkin Coffee Cake
- Pumpkin Scones
- Baked Oatmeal Cups
- Pumpkin Crumb Cake Muffins
- Banana Scones
Mini Cinnamon Sugar Pumpkin Muffins
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 20-24 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 donut. Baked in a mini muffin pan and never fried!
Ingredients
- 1 and 3/4 cups (219g) whole wheat flour or all-purpose flour (spooned & 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 (4 Tbsp; 56g) 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 (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.
- 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.
- Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
- 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.
- 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.
- Cover and store mini muffins at room temperature for 2-3 days or in the refrigerator for up to 1 week.
Notes
- 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.
- Special Tools (affiliate links): 24-count Mini Muffin Pan | Glass Mixing Bowls | Whisk | Cooling Rack
- 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 12-14 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!