Name: Mini Cinnamon Sugar Pumpkin Muffins
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: For the Muffins:; 1 3/4 cups (220g) whole wheat flour (or all-purpose flour, or a mix of both*); 1 1/2 teaspoons baking powder; 1 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 1/2 teaspoons pure vanilla extract; 3/4 cup (170g) pumpkin puree (not pumpkin pie filling); 1/2 cup (120ml) milk (any kind); For the Cinnamon-Sugar Coating:; 1/2 cup (100g) granulated sugar; 2 teaspoons ground cinnamon; 1/4 cup (4 Tbsp; 56g) unsalted butter, melted

These Mini Cinnamon Sugar Pumpkin Muffins are the perfect fall treat! Made with pure pumpkin, whole wheat flour, and warm spices, they have a soft, cake-like texture and are coated in a delicious cinnamon sugar for a sweet, cozy finish.

Mini Cinnamon Sugar Pumpkin Muffins

Why You’ll Love This Recipe

These mini pumpkin muffins are the best combination of a muffin and a donut, thanks to their fluffy texture and the irresistible cinnamon-sugar coating. They are perfectly spiced with cinnamon and pumpkin pie spice, and the addition of pumpkin puree makes them extra moist. They’re incredibly easy to make, with no electric mixer required, and you can bake a batch in just under 45 minutes. Whether you’re enjoying them for breakfast, a snack, or as a sweet treat, these mini muffins are sure to please everyone!

Ingredients

For the Muffins:
1 and 3/4 cups (220g) whole wheat flour or all-purpose flour (or a 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)

For the Cinnamon-Sugar Coating:
1/2 cup (100g) granulated sugar
2 teaspoons ground cinnamon
1/4 cup (4 tbsp; 56g) unsalted butter, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray and set aside.
Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt.
Mix the Wet Ingredients: In a medium bowl, whisk together the melted butter and brown sugar. Add the egg, vanilla extract, pumpkin puree, and milk, and whisk until smooth and well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to over-mix—the batter will be thick.
Fill the Muffin Tin: Using a small spoon, fill each muffin cup about 2/3 full with the batter.
Bake: Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean, or when the muffins bounce back when lightly touched. Remove from the oven and let them cool in the pan for 10 minutes.
Prepare the Cinnamon-Sugar Coating: While the muffins cool, mix the granulated sugar and cinnamon together in a small bowl. Melt the remaining butter in another small bowl.
Coat the Muffins: Using a spoon, carefully remove the warm muffins from the pan. Dunk each muffin into the melted butter, then roll it in the cinnamon-sugar mixture to coat generously. Place the muffins upright on a cooling rack and repeat with the remaining muffins.
Serve and Enjoy: These muffins taste best when eaten the same day. For leftovers, store them covered at room temperature for up to 1 day, or in the fridge for up to 4 days. To keep the coating crispy, store them loosely covered to allow airflow.

Servings and Timing

This recipe yields about 24 mini muffins. Prep time is approximately 15 minutes, and bake time is 12-14 minutes. Total time is about 45 minutes.

Variations

Add-ins: You can fold in chocolate chips, chopped nuts, or raisins to the batter for extra flavor and texture.
Gluten-Free: Use a gluten-free flour blend to make these muffins gluten-free.
Vegan: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use non-dairy butter and milk for a vegan version.

Storage/Reheating

Store leftover muffins at room temperature for up to 1 day or in the refrigerator for up to 4 days. To help keep the cinnamon sugar coating crisp, store them loosely covered. You can reheat them in the microwave for about 10-15 seconds for a warm treat.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour for whole wheat flour. The texture may be slightly lighter, but it will still taste great.

How do I prevent the cinnamon-sugar coating from getting soggy?

To keep the cinnamon-sugar coating crispy, store the muffins loosely covered and avoid wrapping them tightly in plastic wrap. This allows airflow and prevents moisture buildup.

Can I freeze these muffins?

Yes, you can freeze the muffins for up to 2 months. Place them in an airtight container or freezer bag, and thaw them at room temperature before serving.

Can I add chocolate chips to the muffin batter?

Absolutely! Adding chocolate chips to the batter will give the muffins a sweet, melty surprise in every bite. Just fold in about 1/2 cup of chocolate chips before spooning the batter into the muffin tin.

How can I make these muffins sweeter?

If you prefer sweeter muffins, you can increase the sugar by a couple of tablespoons or drizzle them with icing after baking.

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

No, pumpkin pie filling is already sweetened and spiced, which will affect the flavor and texture of the muffins. Use pure pumpkin puree for the best results.

How can I make these muffins more cake-like?

For a fluffier, more cake-like texture, you can add a teaspoon of baking soda in addition to the baking powder.

Can I use a regular-sized muffin tin instead of a mini muffin tin?

Yes, you can use a regular muffin tin, but the bake time will be longer, about 18-22 minutes. Be sure to check for doneness with a toothpick.

Can I skip the cinnamon-sugar coating?

You can skip the coating, but it adds a sweet, crunchy exterior that complements the pumpkin flavor beautifully. If you don’t want to use cinnamon-sugar, consider drizzling with icing or serving with whipped cream.

Are these muffins healthy?

These muffins are a great option with whole wheat flour and pumpkin puree, which add fiber and nutrients. The cinnamon and spices also provide antioxidants. However, the cinnamon-sugar coating adds extra sugar, so enjoy in moderation!

Conclusion

These Mini Cinnamon Sugar Pumpkin Muffins are a delightful fall treat that combines the warmth of cinnamon with the rich flavor of pumpkin. With their soft, cake-like texture and sugary coating, they are the perfect snack or dessert to celebrate the season. Easy to make and even easier to enjoy, these muffins are sure to become a favorite in your fall baking rotation!