Name: Mini Cinnamon Sugar Pumpkin Muffins Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
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); 1/2 cup (100g) granulated sugar; 2 teaspoons ground cinnamon; 1/4 cup (4 Tbsp; 56g) unsalted butter, melted

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)

1/2 cup (100g) granulated sugar

2 teaspoons ground cinnamon

1/4 cup (4 Tbsp; 56g) unsalted butter, melted

Instructions

Step 1: Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray and set aside.

Step 2: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. In a separate medium bowl, whisk the melted butter and brown sugar until combined. Add the egg, vanilla extract, pumpkin puree, and milk, whisking until smooth.

Step 3: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. The batter will be thick—avoid over-mixing to keep muffins tender.

Step 4: Using a small spoon, fill each muffin cup about 2/3 full with batter.

Step 5: Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean, or muffins bounce back lightly when pressed. Let cool in the pan for 10 minutes.

Step 6: For the cinnamon sugar coating: mix granulated sugar and cinnamon in a small bowl. Remove muffins from the pan using a spoon and lightly dunk each warm muffin into the melted butter, then coat it generously in the cinnamon sugar. Place upright on a cooling rack.

Step 7: Repeat with all muffins. Serve warm for best flavor.

Tips & Variations

Use a mix of whole wheat and all-purpose flour for a balance of nutrition and tenderness.

You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves if you don’t have it.

For a dairy-free option, use plant-based milk and a vegan butter alternative.

Add chopped walnuts or pecans to the batter for extra texture.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices which will change the flavor and texture of the muffins. Use plain pumpkin puree for best results.