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 with a bite taken out of one showing the inside on an orange polka dot plate

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 on an orange polka dot plate

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 on an orange polka dot plate

Overview: 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, which includes pumpkin puree. If you have extra to use up, here’s what you can make with leftover pumpkin puree.
  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.


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!

regular size cinnamon sugar pumpkin muffins on a white plate

More Fall Breakfast Recipes

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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!



  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.

Notes

  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

regular size cinnamon sugar pumpkin muffins
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