Name: Mini Cinnamon Sugar Pumpkin Muffins Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
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; 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); 1/2 cup (100g) granulated sugar; 2 teaspoons ground cinnamon; 1/4 cup (4 Tbsp; 56g) unsalted butter, melted

Introduction

These Mini Cinnamon Sugar Pumpkin Muffins are a delightful bite-sized treat perfect for autumn mornings or anytime you crave a cozy, spiced snack. Soft pumpkin muffins are coated in a buttery cinnamon sugar that adds a deliciously sweet crunch. They’re easy to make and sure to become a seasonal favorite.

A round white plate filled with about three layers of small round doughnut holes covered in a light brown sugar and cinnamon coating, the doughnut holes have a rough sandy texture on the outside, with one doughnut hole being held by a woman's hand at the plate's bottom left; two doughnut holes broken in half lie on the white marbled surface below, showing a bright orange soft cake inside. To the top right of the plate, there is a white cup filled with light brown coffee or tea, and to the top left of the plate, a small white pitcher with milk or cream sits on a textured light brown cloth. Small crumbs and granules of cinnamon sugar are scattered on the white marbled surface around the plate. photo taken with an iphone --ar 4:5 --v 7

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

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)

1/2 cup (100g) granulated sugar

2 teaspoons ground cinnamon

1/4 cup (4 Tbsp; 56g) unsalted butter, melted

Instructions

Step 1: Preheat your oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray and set it aside.

Step 2: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. In a medium bowl, whisk the melted butter and brown sugar until combined. Add the egg, vanilla extract, pumpkin puree, and milk, then whisk again until smooth.

Step 3: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to over-mix; the batter should be thick and a bit lumpy.

Step 4: Use a small spoon to fill each muffin cup about two-thirds full with batter.

Step 5: Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean. The muffins should spring back lightly when touched. Let them cool in the pan for 10 minutes.

Step 6: For the cinnamon sugar coating, mix the granulated sugar and cinnamon in a small bowl. Carefully remove warm muffins from the pan using a spoon, dunk each muffin into the melted butter, then coat generously in the cinnamon sugar mixture. Place muffins upright on a cooling rack.

Step 7: Repeat the coating process for all muffins and allow to cool completely before serving.

Tips & Variations

Use a mix of whole wheat and all-purpose flour for a slightly nuttier flavor without sacrificing texture.

Substitute pumpkin pie spice with a combination of cinnamon, nutmeg, ginger, and cloves if you don’t have it on hand.

For a dairy-free option, replace the butter with coconut oil and use plant-based milk.

Try adding a handful of mini chocolate chips or chopped nuts to the batter for extra texture and flavor.

Storage

Store leftover muffins loosely covered at room temperature for up to 1 day or in the refrigerator for up to 4 days. To keep the cinnamon sugar coating from becoming soggy, allow slight airflow by avoiding airtight containers. Reheat gently in a microwave or oven before serving to refresh their soft texture.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is sweetened and spiced, which can alter the flavor and texture of the muffins. Use plain pumpkin puree for best results.

Can I make these muffins in a regular-sized muffin pan?

Yes, but bake time will increase to about 18-22 minutes. Keep an eye on them and test doneness with a toothpick.