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These mini pumpkin muffins are an easy Fall breakfast treat everyone is going to love! After baking, these tiny muffins are dunked in melted butter and rolled in cinnamon sugar. They taste like a pumpkin donut, but in mini form! These mini pumpkin muffins mix and bake up quickly!
Pardon the pun here, but I have “Fall”en in love with these little muffins. Seriously, hide them from me. I can’t stop eating them.
These mini pumpkin muffins rolled in cinnamon sugar, taste amazing – kinda like my pumpkin donuts but in miniature form. And since they are tiny I have convinced myself I can eat two, three, ok maybe five without skipping a beat.
The best part about the mini pumpkin muffins is that you can mix these up quickly without a mixer. And since they are mini muffins, not regular sized pumpkin muffins, they bake up fast! Give them a dunk in butter and a roll in cinnamon sugar and you have a breakfast treat that can’t be beat.
Ok I’m rhyming. I’m making puns. Are you still with me? Alright let me lick my fingers and clean off the cinnamon sugar and show you how to make these absolutely delicious cinnamon sugar mini pumpkin muffins.
- This zucchini bread muffin recipe is super simple to throw together and a wonderful way to use up all that wonderful zucchini produce in the summer!
- These sweet potato muffins get even better with a sugary, buttery crumb topping and a maple icing drizzled over them. Move over pumpkin, it’s sweet potato’s time to shine!
- Moist and delicious peach muffins with a brown sugar pecan streusel. These muffins are easy to whip up in 30 minutes or less! You can bake them now or freeze for later.
These Are The Best Fall Muffins!
- No mixer needed – You just need a whisk and a spatula and a couple of mixing bowls to mix these together.
- Bake up quickly – Because they are tiny, they bake up in less than 15 minutes!
- Perfect pumpkin pie spice treat – I used pumpkin pie spice, and pumpkin puree, so they have lots of Fall pumpkin flavor when the season hits!
Ingredients Needed For Mini Pumpkin Muffins
For full recipe and amounts, scroll to the bottom for the recipe card.
- All-purpose flour – For a light and tender muffin, be sure to measure your flour correctly by spooning the flour into your dry measuring cup and levelling it off. Do not pack it down or you will get too much flour in the cup and result in dry, heavy muffins. For best results, use a kitchen scale.
- Baking powder and baking soda- Helps make your mini pumpkin muffins rise. Learn more here about baking powder vs. baking soda.
- Pumpkin Pie Spice – If you don’t have any pumpkin pie spice you can make your own combination of pumpkin pie spices with cinnamon, nutmeg, ginger, allspice and cloves.
- Light brown sugar – If you ran out, make your own homemade brown sugar!
- Granulated sugar
- Eggs – Use two room temperature eggs so these pumpkin mini muffins rise up tall, and fluffy.
- Pumpkin puree – Make sure to not use canned pumpkin pie filling which has added ingredients. Here are 40 Ways to use up the rest of that leftover pumpkin puree.
- Vegetable oil (or other neutral oil, such as canola – I like to use oil to make for a moist muffin. To lighten these up a bit, you can swap half of the oil for apple sauce.
- Milk – Any type of milk works.
- Vanilla extract – I like to bake with pure vanilla extract, but imitation vanilla extract also works.
- Unsalted butter – Can also swap with salted butter.
- Cinnamon – For more pumpkin flavor, you could swap with more pumpkin pie spice.
How to Make Pumpkin Mini Muffins
Preheat oven to 350oF (177oC). Spray 2 24-count mini muffin tins with nonstick cooking spray
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice together until combined. Set aside.
In a medium bowl, whisk the brown sugar, granulated sugar and eggs together until smooth and combined.
Whisk in the pumpkin, oil, milk, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
Spoon the batter evenly into the cups , right up to the top is OK and will create nice tall mini pumpkin muffins.
Bake for about 12-14 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
In a small bowl, melt the butter. In a second small whisk together sugar and cinnamon.
Dip one mini pumpkin muffin in the butter.
Then roll in the cinnamon sugar. Repeat with remaining muffins. Serve and enjoy!
- Measure your flour the right way. Too much flour and you will end up with dry, overly heavy mini pumpkin muffins. Spoon and level your flour for best results. Read more here on how to measure your flour the right way!
- Do not overmix. Once you add the flour mixture, do not mix too much. Stop mixing once the last of the flour mixture have been stirred in. The muffin batter may still be lumpy and that’s OK. The more you mix and the tougher the mini pumpkin muffins will be.
- Spoon batter up to the top. These aren’t cupcakes! So don’t skimp on the batter. Fill up to the top of the muffin wells with batter for tall muffins.
- Use muffin liners. For easy release, and to keep your mini muffin pan top you could line your mini muffin tin with mini paper cups instead of spraying with nonstick spray.
- Add mini chocolate chips – Try making mini pumpkin chocolate chip muffins, stir in 1 cup mini chocolate chips. Add chocolate chips at the end to the batter before scooping.
- Gluten free – Swap out the regular flour with a 1:1 gluten free flour or try using almond flour instead.
- Use 1/2 whole wheat flour – To make these healthy pumpkin muffins, swap some of the all purpose flour for whole wheat flour.
- Roll in powdered sugar – Instead of the cinnamon sugar coating, try rolling in powdered sugar instead!
- Add cream cheese frosting – You could keep these mini pumpkin muffins plain, and then pipe on some of my delicious cream cheese frosting instead!
- Add chopped nuts – For a little crunch, you could stir in toasted, chopped walnuts, or chopped toasted pecans.
You can keep these mini pumpkin muffins stored, covered, at room temperature for up to 5 days in an airtight container. The cinnamon sugar coating may get a little soggy over time.
You can freeze any leftover mini pumpkin muffins in a freezer bag, once cooled, for up to 3 months. Thaw uncovered before serving.
You can try and swap the oil with melted coconut oil instead. But the coconut oil may impart some flavor depending on the brand you use.
Yes bake my homemade pumpkin muffins recipe and then dip in melted butter and roll in cinnamon sugar!
More Pumpkin Recipes You’ll Love
Cinnamon sugar Pumpkin Muffins
For the muffins:
- 1 ¾ cup (210 g) all-purpose flour *spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup (107 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature
- 1 cup (227 g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120 ml) vegetable oil (or other neutral oil, such as canola)
- 1/3 cup (80 ml) milk
- 1 teaspoon vanilla extract
For the topping:
- 8 Tablespoons (1 stick, 113 g) unsalted butter softened
- 1 cup (200 g) granulated sugar
- 2 tablespoons cinnamon
- Prep oven and pans. Position a rack in the center of your oven. Preheat oven to 350°F (177°C). Spray 2 24-count mini muffin pans with non-stick spray
- Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice together until combined. Set aside.
- Combine sugar and eggs. In a medium bowl, whisk the brown sugar, granulated sugar and eggs together until smooth and combined.
- Add remaining wet ingredients. Whisk in the pumpkin, oil, milk, and vanilla until combined.
- Stir in flour mixture. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
- Bake the muffins. Spoon the batter evenly into the cups , right up to the top is OK and will create nice tall muffins. Bake for about 12-14 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
- Dip in butter and sugar. In a small bowl, melt the butter. In a second small whisk together sugar and cinnamon. Dip a muffin in the butter then roll in the cinnamon sugar. Repeat with remaining muffins. Serve and enjoy!
- Storage: You can store these at room temperature, covered for 3-5 days, but any longer and I would freeze them.
- Freezing: You can freeze baked muffins for up to 3 months. Simply thaw at room temperature. I like heat them up again in the microwave but they can be eaten cold of course!
- Pumpkin puree: You need 100% canned pumpkin, not pumpkin pie filling which has added ingredients in it.
- Spices: Instead of pumpkin pie spice you can use 1 1/2 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of allspice or cloves.
- Chocolate chips: Add 3/4 cup miniature semi-sweet chocolate chips to the batter. You will get a couple more muffins out of the batch if you do!