When the time of year comes for all things pumpkin, I make these mini pumpkin muffins (and coat them in cinnamon sugar!) because they’re cozy and filling. Aside from their great flavor, this perfect fall breakfast treat uses many ingredients you likely already have on hand. Plus, it only requires one mixing bowl, and no electric or stand mixer is needed! You can easily and quickly whisk together all the ingredients by hand.
Why You’ll Love this Great Recipe for Pumpkin Mini Muffins
- Super moist muffin – Thanks to pumpkin puree, canola or vegetable oil, and water, these muffins are so moist! They stay fresh for days, stored at room temperature or the refrigerator. Be sure you’re using pure pumpkin and not pumpkin pie filling, though.
- No special equipment required – My favorite thing about this easy recipe is that it doesn’t require an electric mixer. Use a whisk to mix by hand all the ingredients that you eventually combine in one large bowl.
- Perfect baking recipe for a Halloween or fall dessert – If you love the fall season and want an easy dessert to bring to parties, this perfect size treat for a bite to eat is a winner. Throughout pumpkin season, these bite-sized desserts could double as a great school snack or breakfast treat.
- Use your favorite fall spices – This mini pumpkin muffin recipe is easily adaptable. While I definitely recommend including cinnamon and pumpkin pie spice, you could amp up some of your own favorite spices by including a pinch of nutmeg, cloves, allspice, or ginger, to name a few.
Tips for Making these Delicious Pumpkin Muffins
- Set out your ingredients before diving into the recipe! Organizing ingredients and setting them all out on the counter before starting a recipe is a huge help. This makes it harder for you to accidentally omit a step or key ingredient. And you won’t have to make as many trips back and forth to your pantry!
- Let your muffins cool before eating them. When your muffins are fresh from the oven, the insides contain steam and moisture. Taking a bite before they’ve cooled releases the steam
- For a more flavorful muffin, eat it the next day. The added time allows the flavors to meld together longer, resulting in a stronger taste.
To make these mini pumpkin muffin bites, set out the following ingredients:
- all-purpose flour
- granulated sugar
- brown sugar
- baking soda
- baking powder
- pumpkin pie spice
- veggie or canola oil
- an egg
- Pumpkin puree (not pie filling)
- Vanilla extract
And if you want to coat them in cinnamon sugar, you’ll need… cinnamon and white sugar!
How to Make Mini Pumpkin Spice Muffins
Start by preheating your oven to 375°F. Use mini muffin cups or lightly grease and flour your mini muffin.
Then mix together your dry ingredients – all-purpose flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt – in a large mixing bowl.
Add oil, water, eggs, vanilla extract, and canned pumpkin to bowl. Mix wet ingredients well. For variations, you can also mix in mini chocolate chips, chopped walnuts, pecans, or even dried fruit.
Next, use a small cookie scoop or measuring cup to add muffin batter into mini muffin pan, filling each cavity about 2/3 full with the pumpkin mixture.
Bake for 14-16 minutes, checking around the 12-minute mark to see how they’re doing and if they should come out earlier. Leave in pan a few minutes before transferring them to a wire rack to cool, which won’t take long because they’re so small.
If you’re coating these pumpkin mini muffin bites, pour cinnamon and granulated sugar into a medium bowl and mix. Before serving, roll muffins in cinnamon sugar.
FAQ for this Mini Pumpkin Muffin Recipe
Ingredients like eggs, butter, and other dairy products are important in trapping air into your baked goods as you mix the batter or dough for them. That air expands during the baking process in the oven. This can mean the difference between a crumbly, dense muffin and a soft one.
In this recipe, we use a combination of oil and pumpkin for lots of moisture. In general, oil is a great fat to use because it helps your baked goods stay moist and tender for longer periods of time.
Storing and Freezing Mini Pumpkin Muffins
These muffins are best served at room temperature. Consume within two days if left at room temperature or eat within 5 days if kept in a sealed container in the refrigerator.
These delicious mini muffins also freeze well!
- You can freeze them in an airtight container for about 3 months. Let them come to room temperature before serving.
- When storing them in a container, add wax paper between the layers of muffins to help prevent them from sticking to one another.
Use a Scale to Bake Like a Pro
If you’re not already, use a kitchen scale for accuracy in baking. Weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency. You may use a set of measuring cups, but the problem is that yours and mine could be quite different. That can result in noticeable discrepancies in the end product between what each of us is baking.
I highly recommend investing $30 or less in a kitchen scale.
More Dessert Recipes
If you’re looking for more cozy and sweet breakfast recipes, give this blueberry pear crumble a try. It’s so flavorful and easy to make!
Or check out this small batch chocolate chip muffin recipe for your next weekend brunch plans.Print
Mini Pumpkin Muffins with Cinnamon Sugar
This easy recipe for mini pumpkin muffins with cinnamon sugar is a perfect treat for welcoming the fall season and all things pumpkin.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 32 mini muffins 1x
- Category: Breakfast
- Cuisine: American
- 1 3/4 cup (205 grams) all-purpose flour
- 3/4 cup (165 grams) granulated sugar
- 1/4 cup (45 grams) brown sugar
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 3/4 tsp salt
- 1/4 cup (55 grams) veggie or canola oil
- 1 egg
- 1 cup (230 grams) pumpkin puree (not pie filling)
- 1/4 cup (60 grams) water
- 1 tsp vanilla extract
Optional for rolling:
- 2/3 cup granulated sugar
- 2 tsp cinnamon
- Preheat oven to 375°F, and mix all dry ingredients, including both granulated and brown sugars, in a bowl.
- Add oil, water, eggs, vanilla extract, and pumpkin to bowl. Mix well. For variations, you can also mix in chocolate chips or chopped walnuts, pecans, or even dried fruit.
- Pour into lightly greased and floured mini muffin pans, filling about 2/3 full.
- Bake for 14-16 minutes, checking around the 12-minute mark to see how they’re doing and if they should come out earlier.
- Bring muffins out of oven when ready and let pans cool on baking racks for a few minutes before carefully removing mini muffins and letting them cool.
- If you’re coating them, pour cinnamon and granulated sugar into a bowl and mix. Before serving, roll muffins in mixture.
Keywords: muffins, pumpkin muffins, mini muffins, mini breakfast foods