• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Susan Brings Dessert
  • All Recipes
  • Home
  • About Me
  • Let’s Collaborate
  • Subscribe
menu icon
go to homepage
  • All Recipes
  • Home
  • About Me
  • Let’s Collaborate
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Home
    • About Me
    • Let’s Collaborate
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Susan Brings Dessert » Recipes » Breakfast and Brunch Recipes

    Mini Pumpkin Muffins Recipe with Cinnamon Sugar

    Published: Sep 28, 2023 · Modified: Sep 30, 2024 by Susan Gravatt · This post may contain affiliate links · 6 Comments

    401 shares
    Jump to Recipe

    These mini pumpkin muffins coated in cinnamon sugar are so cute and delish. Plus, eating three or more in a sitting is fine because they're small! And while the flavor is great, my favorite thing with this recipe is that it uses ingredients you likely already have on hand. Plus, it only requires one mixing bowl, and no electric or stand mixer is needed.

    Mini pumpkin muffins sitting on a white piece of parchment paper, with pumpkins and a basket in the background.

    🍂 If you also love fall flavors and all things pumpkin, I've got more where this came from!

    ISO a cozy fall breakfast? Try:

    • Mini apple Bundt cakes
    • Pear and blueberry crumble
    • Apple pear bread

    For more fall recipes beyond breakfast, my mascarpone cookies with pumpkin are a go-to, as is my dirty chai spice cake and the chai buttercream that coats it!

    Jump to:
    • Why You'll Love this Recipe for Mini Pumpkin Muffins
    • 📋 Key Ingredients
    • Best Results: Baking in Grams
    • Recipe Substitutions and Variations
    • 📖 Prep and Baking Instructions
    • 💡 Pro Tips
    • ❓ Recipe FAQ and Troubleshooting
    • Storing and Freezing Mini Pumpkin Muffins
    • 🎉 Breakfast Party Suggestions
    • More Fall Recipes
    • Mini Pumpkin Muffins with Cinnamon Sugar

    Why You'll Love this Recipe for Mini Pumpkin 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, these tiny treats are 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.

    📋 Key Ingredients

    Ingredient shot for mini pumpkin muffins.

    The recipe card contains all the steps and ingredients, but below are some highlights about how these ingredients bring flavor and structure to this recipe. 

    • All-Purpose Flour: Provides structure to the muffins, helping them rise while keeping them soft.
    • Granulated Sugar & Brown Sugar: Sweeten the muffins, with brown sugar adding a subtle molasses flavor and extra moisture.
    • Baking Powder & Baking Soda: These leavening agents help the muffins rise and create a light, fluffy texture.
    • Pumpkin Pie Spice & Cinnamon: Essential for giving these muffins their signature warm, fall flavor.
    • Salt: Enhances the flavor of the spices and balances the sweetness.
    • Vegetable Oil (or Canola Oil): Adds moisture to the muffins, making them tender and soft without using butter.
    • Egg: Acts as a binder, holding the muffins together and helping them rise.
    • Pumpkin Puree (not pie filling): Provides moisture and rich pumpkin flavor. Be sure to use pure pumpkin puree to avoid added sugars or spices.
    • Water: Lightens the batter, creating a smoother texture.
    • Vanilla Extract: Adds depth and enhances the flavor of the pumpkin and spices.
    • Cinnamon Sugar (for coating): A simple mix of cinnamon and granulated sugar adds a sweet and crunchy finish to these delicious pumpkin muffins.
    Mini pumpkin muffins sitting on a white piece of parchment paper, with pumpkins and a basket in the background.

    Best Results: Baking in Grams

    If you’re not already, use a kitchen scale for accuracy in baking.

    While I include cups and grams in my recipe cards, weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency.

    I highly recommend investing $30 or less in a kitchen scale.

    Recipe Substitutions and Variations

    While I haven’t personally tested these, here are some suggested swaps that should work in these mini cinnamon sugar pumpkin muffins:

    • Coconut Oil: For a hint of coconut flavor (or if you're out of vegetable or canola oil), you could sub in this ingredient. It will alter the flavor a bit, though.
    • Applesauce: Replace part of the oil with applesauce to make the muffins lighter and lower in fat.
    • Dried Fruit: For a different flavor profile, consider adding any of the dried fruit to your muffin batter: raisins, dried cranberries, or chopped dried apricots. These will add a chewy texture and bursts of sweetness. I'd go up to about half a cup of one of these ingredients.
    • Chocolate chips - Like the dried fruit option, you could opt for chocolate chips here. Pumpkin and chocolate go well together, but this will definitely change the flavor. But more power to chocolate lovers!
    • Other Add-ins: Feel free to add in up to ½ cup of nuts (like walnuts or pecans) or seeds (like chia or flaxseeds) for extra crunch.

    📖 Prep and Baking Instructions

    Start by preheating your oven to 375°F before diving into the below steps.

    Greasing pan for mini muffins with a silicon pastry brush.

    Pan Prep - Use mini muffin cups or lightly grease and flour your mini muffin pan.

    Dry ingredients for pumpkin mini muffins.

    Mix the Dry Ingredients - In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.

    Mixing pumpkin into batter for mini muffins.

    Whisk in the Wet Ingredients - To your bowl, add and mix together the vegetable oil, water, egg, pumpkin puree, and vanilla extract until your pumpkin mixture and dry ingredients are combined.

    Overhead shot of mini muffin tin, filled with pumpkin muffin batter.

    Fill the Muffin Pan - Using a small cookie scoop, fill each cavity of the mini muffin pan about ⅔ full with batter.

    Mini pumpkin muffin sitting in baking pan after exiting the oven.

    Bake - Bake mini muffins for 10-15 minutes, checking around the 12-minute mark to see how they’re doing and if they're ready to exit the oven. Once they're out of the oven, let them cool for a few minutes before removing from pan and placing on a cooling or wire rack.

    Rolling mini pumpkin muffin in cinnamon sugar mixture.

    Optional cinnamon sugar coating - If you're dusting these pumpkin mini muffin bites, pour cinnamon and granulated sugar into a small bowl and mix. Immediately before serving, roll muffins in cinnamon sugar mixture.  

    💡 Pro Tips

    Below are some tips to keep in mind when baking these delicious mini muffins:

    • Set out your ingredients before diving into this recipe for pumpkin mini muffins! Organizing ingredients and setting them all out on the counter before starting any 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!
    • Don’t Overmix the Batter! When combining the wet and dry ingredients, mix until just combined. Overmixing can result in denser muffins because it activates the gluten in the flour, making the muffins chewy instead of light and fluffy. For the best texture, stir until no dry streaks remain, but stop as soon as the ingredients are blended together.
    • Periodically check the freshness of your leavening agents. Mix a pinch of baking powder with hot water to see if it reacts. For baking soda, you can mix a pinch of it with a few drops of something acidic, like vinegar or lemon juice. If your leavening agents have no reaction (i.e. you see no fizzing or bubbling), it means they also won’t help your ingredients rise during the baking process. 

    ❓ Recipe FAQ and Troubleshooting

    Why do I need to bake with room temperature ingredients? 

    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.

    What is the secret to moist muffins?

    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

    Refrigerating - Consume these muffins within two days if left at room temperature or eat within 5 days if kept in a sealed container in the refrigerator.

    Freezing - You should also use a freezer bag or airtight container if you want to freeze your muffins. They'll remain fresh for up to 3 months.

    If you need to stack them on top of each other, add wax or parchment paper between the layers so they don't stick to one another.

    Serving and Reheating Instructions - These muffins are best served warm or at room temperature.  

    Just be sure to let your muffins come to room temperature (or gently warm them in the microwave) before serving.

    Cinnamon Sugar Coating - You should also dust them with the cinnamon sugar immediately before serving. If you don't plan to serve them for a few days, set aside your mixture and roll muffins in it right before sharing with guests. This will make the muffins both taste and look their best!

    🎉 Breakfast Party Suggestions

    These pumpkin spice muffins would be great in a brunch spread.

    If you're looking for some variety and other options that would pair nicely with these tiny treats, check out this oatmeal chocolate chip banana bread or these small batch chocolate chip muffins.

    Mini pumpkin muffins stacked in a pyramid shape on top of a white cake stand.

    Subscribe to receive more recipes like this one in your inbox!

    More Fall Recipes

    • Up-close shot of one brown butter chocolate chip cookie, pulled apart to show the melted chocolate insides.
      Small Batch Brown Butter Chocolate Chip Cookies
    • Overhead shot of coffee Oreo cookies on a white piece of parchment paper, surrounded by Oreo cookie crumbs.
      Coffee Oreo Cookies with Chocolate Chunks
    • Overhead shot of a dirty chai cake, decorated with chai spice buttercream and cinnamon sticks.
      Chai Buttercream Frosting with Cream Cheese
    • inside look at this 6 inch 2 layer cake, after a slice has been removed
      Biscoff Crumble Cake with Cookie Butter Frosting
    Print

    Mini Pumpkin Muffins with Cinnamon Sugar

    Mini pumpkin muffins stacked in a pyramid shape on top of a white cake stand.
    Pin Recipe
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 3 reviews

    This easy recipe for mini pumpkin muffins with cinnamon sugar is a perfect treat for welcoming the fall season and all things pumpkin.

    • Author: Susan
    • Prep Time: 20 minutes
    • Cook Time: 15 minutes
    • Total Time: 45 minutes
    • Yield: 32 mini muffins 1x
    • Category: Breakfast
    • Cuisine: American

    Ingredients

    Scale
    • 1 ¾ cup (205 grams) all-purpose flour
    • ¾ cup (165 grams) granulated sugar 
    • ¼ cup (45 grams) brown sugar 
    • ¼ tsp baking soda
    • 1 ½ tsp baking powder
    • 2 tsp pumpkin pie spice
    • 1 tsp cinnamon
    • ¾ tsp salt 
    • ¼ cup (55 grams) veggie or canola oil
    • 1 egg
    • 1 cup (230 grams) pumpkin puree (not pie filling) 
    • ¼ cup (60 grams) water 
    • 1 tsp vanilla extract

    Optional for rolling:

    • ⅔ cup granulated sugar
    • 2 tsp cinnamon

    Instructions

    1. Preheat oven to 375°F, and mix all dry ingredients, including both granulated and brown sugars, in a bowl. 
    2. 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. 
    3. Pour into lightly greased and floured mini muffin pans, filling about ⅔ full.
    4. Bake mini muffins for 10-15 minutes, checking around the 12-minute mark to see how they’re doing and if they're ready to exit the oven.
    5. 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.
    6. If you’re coating them, pour cinnamon and granulated sugar into a bowl and mix. Before serving, roll muffins in mixture.

    Nutrition

    • Serving Size: 1 mini muffin
    • Calories: 68.7 kcal
    • Sugar: 6.56 grams
    • Sodium: 86 mg
    • Fat: 1.72 grams
    • Saturated Fat: 0.25 grams
    • Unsaturated Fat: 1.47 grams
    • Carbohydrates: 12 grams
    • Fiber: 0.45 grams
    • Protein: 1.01 grams
    • Cholesterol: 5.8 mg

    Did you make this recipe?

    Share a photo and tag @susanbringsdessert — would love to see your creations!

    More Breakfast and Brunch Recipes

    • Mini Carrot Bundt Cakes
    • Small strawberry Bundt cake sitting on a little pink plate, surrounded by strawberries and coated with strawberry cream. cheese icing.
      Mini Strawberry Bundt Cakes with Strawberry Icing
    • birthday cake muffins sitting on light pink plates, surrounded by colorful sprinkles
      Funfetti Muffins
    • Featured image for blueberry and pear crumble.
      Blueberry and Pear Crumble

    About Susan Gravatt

    Susan is a recipe developer and food photographer. She specializes in sharing original dessert recipes and unique buttercream cake designs and tutorials. Her goal is to help readers feel kitchen-confident when they're baking desserts and decorating cakes at home.

    Reader Interactions

    Comments

    1. Caroline Cunningham

      October 15, 2023 at 8:37 pm

      What a delightful recipe! These mini pumpkin muffins are just the perfect bite-sized treats for the fall. I made a batch this morning and the house smelled heavenly. The cinnamon sugar coating is a genius touch, giving that extra sweet and spicy kick.

      They were moist, flavorful, and the recipe was easy to follow. I also appreciate the suggestion to add nuts, I tossed in some walnuts and they added a nice crunch. Will definitely be making these again!

      Reply
      • Susan

        November 09, 2023 at 11:17 am

        Really glad to read this. Thanks for the review!

        Reply
    2. Michael

      October 15, 2023 at 8:38 pm

      Great recipe, Susan! These muffins hit the spot and the cinnamon sugar was a solid touch. Easy to follow, even for a guy who doesn't bake much. They were gone in no time in my house. Cheers

      Reply
      • Susan

        November 09, 2023 at 11:17 am

        So happy you liked the recipe. Thanks for the review!

        Reply
    3. Ted

      December 11, 2023 at 9:06 am

      I love the size! So cute and yummy 🙂

      Reply
      • Susan

        December 19, 2023 at 10:06 am

        They're a great little treat!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    headshot of Susan Gravatt, the baker and blogger behind Susan Brings Dessert.

    Welcome!

    I'm a self-taught baker who loves creating straightforward, easy-to-follow dessert recipes for the home baker. My goal is to give you the photos, tips, and tricks you need in each post so you can make jaw-dropping desserts in your own kitchen.

    My favorite part about this site is sharing all these ideas with you, especially when it comes to fun and unique ways to decorate cakes, cupcakes, and cookies with buttercream!

    More about me

    Get Delicious Recipes Directly in Your Inbox


    🔥 Trending Now

    • Inside look at chocolate layer cake with strawberry filling.
      Chocolate Cake with Strawberry Filling
    • Overhead shot of coffee Oreo cookies on a white piece of parchment paper, surrounded by Oreo cookie crumbs.
      Coffee Oreo Cookies with Chocolate Chunks
    • Mango cupcake surrounded by mango chunks.
      Mango Buttercream for Cake and Cupcakes
    • A small white cake filled and covered with rainbow sprinkles.
      4-Inch Mini Birthday Cake
    • Hero shot of baked big batch chocolate chip cookies, sitting on a cookie sheet.
      Big Batch Chocolate Chip Cookies with Brown Butter
    • almond raspberry cupcake with a bite missing from it, sitting on stack of small white plates.
      Raspberry Almond Cupcakes with Filling

    🍪 Cookie Cravings

    • Overhead image of chocolate cookies and cream cookie.
      Chocolate Cookies and Cream Cookies
    • Oat flour chocolate chip cookies, sitting against a brown wooden cutting board and surrounded by chocolate chips.
      Oat Flour Chocolate Chip Cookies
    • cookies with rainbow sprinkles and Oreo pieces, sitting on a white piece of parchment
      Funfetti Oreo Cookies
    • Overhead image of frosted and unfrosted chocolate chip sugar cookies sitting on a wire rack. Parchment paper is on top of the rack and beneath the cookies.
      Chocolate Chip Sugar Cookies

    Popular Categories

    • Cake Recipes
    • Frosting Recipes
    • Cupcake Recipes
    • Cookie Recipes

    Footer

    ↑ back to top

    About

    • About Me
    • Let's Collaborate

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Resources

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Susan Brings Dessert