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Mini Cinnamon Sugar Pumpkin Muffins Recipe

★★★★★

4.7 from 127 reviews
  • Author: lilan
  • Total Time: 24 minutes
  • Yield: 24 mini muffins 1x
  • Diet: Vegetarian

Description

These Mini Cinnamon Sugar Pumpkin Muffins are tender, moist, and packed with autumn flavors. Made with pumpkin puree and warm spices like cinnamon and pumpkin pie spice, they are perfectly coated with a buttery cinnamon sugar topping for a sweet and crunchy finish. Ideal for a cozy breakfast or snack, these bite-sized muffins bake quickly and are best enjoyed fresh.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

  1. Preheat and prepare pan: Preheat the oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray and set aside to ensure muffins do not stick.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt to evenly distribute the leavening and spices.
  3. Combine wet ingredients: In a medium bowl, whisk the melted butter and brown sugar until combined. Add the egg, vanilla extract, pumpkin puree, and milk, whisking thoroughly for a smooth mixture.
  4. Make batter: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Avoid over-mixing to keep the batter thick and ensure tender muffins.
  5. Fill muffin tins: Using a small spoon, fill each mini muffin cup about two-thirds full with the batter, ensuring even portions.
  6. Bake muffins: Bake for 12–14 minutes or until a toothpick inserted into the center comes out clean and muffins spring back when lightly touched. Remove from oven.
  7. Cool muffins: Allow muffins to cool in the pan for 10 minutes to set structure before removing.
  8. Prepare cinnamon sugar: In a small bowl, mix granulated sugar and cinnamon for the coating.
  9. Coat muffins: Use a spoon to carefully remove the warm muffins from the pan. Lightly dunk each muffin into the melted butter, then submerge it in the cinnamon sugar to coat generously. Place upright on a cooling rack and repeat for all muffins.
  10. Serving and storage: Enjoy muffins best on the same day. Store leftovers loosely covered at room temperature up to 1 day or refrigerated up to 4 days to prevent the coating from becoming soggy.

Notes

  • Use whole wheat, all-purpose, or a combination of flours depending on desired texture and nutrition.
  • Do not over-mix the batter to maintain a tender crumb.
  • Coating the muffins while still warm helps the cinnamon sugar stick better.
  • Store muffins loosely covered to allow air circulation and prevent sogginess of the coating.
  • These mini muffins are perfect for portion control and quick snacking.
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin muffins, mini muffins, cinnamon sugar muffins, fall recipes, pumpkin spice, breakfast muffins

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Find it online: https://cooklilan.com/mini-cinnamon-sugar-pumpkin-muffins-recipe/