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
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
- 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 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.
- 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.
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