Mini Cinnamon Sugar Pumpkin Muffins
Ingredients
- 1 ¾ cwhole wheat flour or all-purpose flour
or mix of both
- 1 ½ tspbaking powder
- 1 ½ tsppumpkin pie spice
- 1 tspground cinnamon
- ½ tspsalt
- ¼ cunsalted butter
melted and slightly cooled
- ½ cpacked light or dark brown sugar
- 1 largeegg
at room temperature
- 1 ½ tsppure vanilla extract
- ¾ cpumpkin puree
not pumpkin pie filling
- ½ cmilk
any kind
- ½ cgranulated sugar
- 2 tspground cinnamon
- ¼ cunsalted butter
melted
Directions
- 1
Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
- 2
In a large bowl, whisk the flour, baking powder, pumpkin pie spice, cinnamon, and salt together. 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 12-14 or until a toothpick inserted in the center comes out clean or when lightly poked, the muffin bounces back. Remove from the oven and cool in the muffin pan for 10 minutes.
- 5
In a small bowl, mix the granulated sugar and cinnamon together. Use a spoon to help remove the warm muffins from the pan. Lightly dunk a muffin (they can still be a bit warm) in the melted butter. Submerge in the cinnamon-sugar to coat the surface generously. Set upright on cooling rack and repeat with remaining mini muffins.
- 6
Muffins taste best eaten on the same day. Cover and store leftover muffins at room temperature for up to 1 day, or in the refrigerator for up to 4 days. To help prevent the coating from turning mushy and wet, only loosely cover them, which will allow a little airflow.
Mini Cinnamon Sugar Pumpkin Muffins
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About this Recipe
Craving the comforting flavors of fall in a bite-sized treat? These Mini Cinnamon Sugar Pumpkin Muffins deliver the perfect blend of spice and sweetness, making them an ideal pick-me-up any time of day. You’ll love how easy it is to achieve bakery-quality results right in your own kitchen.
What truly sets these muffins apart is their unique texture—a delightful cross between a moist muffin and a dense, cake-style donut, without any messy frying. The secret lies in a simple batter made with pure pumpkin and a generous helping of extra cinnamon spice. Plus, there's no need for an electric mixer or even muffin liners, simplifying your baking process significantly.
Prepare to enjoy a wonderfully aromatic experience as these golden-brown mini muffins emerge from your oven. Each bite offers a soft, tender crumb, rich with the natural sweetness of pumpkin puree and the warm embrace of cinnamon. The delicate cinnamon sugar coating on the outside adds a delightful, slightly crisp layer, mimicking the joy of a freshly made donut. They are perfectly sized for small hands, afternoon tea, or as a thoughtful addition to any brunch spread.
These mini pumpkin muffins offer fantastic versatility for your pantry. You can easily adapt the flour to your preference, using whole wheat flour for a heartier bite, classic all-purpose flour for a lighter texture, or a combination of both. Feel free to use either light or dark brown sugar in the batter, and any kind of milk you have on hand will work beautifully. For an extra hint of fall, you could consider adding a pinch more pumpkin pie spice to the batter.
These sweet pumpkin treats are perfect for cozy morning breakfasts, a satisfying afternoon snack, or a charming dessert. Pair them with a warm cup of coffee or a comforting mug of tea for an exquisite seasonal indulgence.