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Mini Cinnamon Sugar Pumpkin Muffins Recipe

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★★★★★

4.5 from 107 reviews

These Mini Cinnamon Sugar Pumpkin Muffins are delightful bite-sized treats perfect for fall or any time you crave a cozy, spiced muffin. Made with whole wheat or all-purpose flour, pumpkin puree, and warm pumpkin pie spices, they are topped with a buttery cinnamon-sugar coating that adds a perfect crunch and sweetness. Ideal for breakfast, snacks, or dessert, these muffins are easy to make and baked to tender perfection.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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)

Cinnamon Sugar Coating

  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray and set it aside to ensure easy removal of the muffins.
  2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat or all-purpose flour, baking powder, pumpkin pie spice, ground cinnamon, and salt until well combined, which will create the base for your batter.
  3. Combine Wet Ingredients: In a medium bowl, whisk the melted and slightly cooled unsalted butter with the brown sugar until smooth. Add in the egg, vanilla extract, pumpkin puree, and milk. Whisk thoroughly to combine all wet ingredients into a smooth mixture.
  4. Make the Batter: Pour the wet ingredients into the dry ingredients bowl. Whisk gently until just combined; the batter will be thick. Avoid over-mixing to keep the muffins light and tender.
  5. Fill Muffin Tins: Using a small spoon, spoon the thick batter into the prepared mini muffin tin cups, filling each about two-thirds full to allow room for rising during baking.
  6. Bake the Muffins: Bake in the preheated oven for 12 to 14 minutes or until a toothpick inserted into the center comes out clean or the muffins spring back lightly when touched.
  7. Cool Muffins: Remove the muffin pan from the oven and let the muffins cool in the pan for about 10 minutes to firm up slightly before removing.
  8. Prepare Cinnamon Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon, creating the signature cinnamon sugar topping.
  9. Coat Muffins: Using a spoon, carefully remove each muffin from the pan while still warm. Lightly dunk each muffin in the melted butter, then immediately submerge in the cinnamon sugar mixture to coat generously. Place the coated muffins upright on a cooling rack to set.
  10. Serve and Store: For best taste, enjoy the muffins the same day. Store any leftovers loosely covered at room temperature for up to 1 day or refrigerate for up to 4 days to prevent the cinnamon sugar coating from becoming soggy.

Notes

  • Using a mix of whole wheat and all-purpose flour provides a great texture and nutritional balance.
  • Do not overmix the batter to keep muffins tender and moist.
  • Pumpkin puree must be pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
  • The cinnamon sugar coating adds a delicious texture and should be applied while the muffins are still warm for best adherence.
  • Store muffins loosely covered to allow airflow and maintain the cinnamon sugar coating crispiness.
  • These mini muffins are perfect for portion control and easy snacking.

Keywords: pumpkin muffins, mini muffins, cinnamon sugar muffins, fall baking, pumpkin spice, healthy muffins, whole wheat muffins

Find it online: https://kitchenbyclara.com/mini-cinnamon-sugar-pumpkin-muffins-recipe/