My kids suddenly remembering they needed to bring a snack for the entire class at 7 AM on a Tuesday, while I sat in my bathrobe and refused to visit the grocery store, is exactly what led to these mini pumpkin muffins. I found a half-empty can of pumpkin puree in the fridge and turned it into a tray of pop-able treats before the school run.
I almost skipped dunking each muffin in butter and cinnamon sugar because I was running late, but that coating creates the best part of the recipe. These fall breakfast bites taste like donut holes disguised as a responsible morning choice. Here is exactly how I do it.
Why You’ll Love This Recipe
- Ridiculously fast. You do not even need to drag your heavy electric mixer out of its dark cabinet corner.
- Tastes like a donut. These cinnamon sugar pumpkin muffins have the exact texture of a cake donut hole without the terrifying ordeal of deep-frying anything.
- Pantry friendly. This recipe uses basic baking staples and that random partial can of pumpkin in your fridge.
- Kid approved. These muffins are small, covered in sugar, and completely pop-able, so nobody needs to complain about breakfast.
Tools You’ll Need
Nothing fancy, I promise.
- mini muffin pan – You absolutely need this to get that bite size pumpkin muffins for fall vibe, unless you want to make regular muffins (which takes longer to bake).
- Two mixing bowls – One for wet, one for dry, and yes, you will have to wash both of them later.
- A small spoon – For aggressively shoving the thick batter into the tiny muffin cups.
Ingredients
For the Muffins
- 1 3/4 cups whole wheat flour or all-purpose flour – I usually do a mix, but honestly just use whatever is in your pantry right now. If you want to learn more about the differences, check out this guide on whole wheat flour.
- 1 1/2 teaspoons baking powder – Make sure it is not expired or your muffins will look like flat little hockey pucks.
- 1 1/2 teaspoons pumpkin pie spice – If you do not have this, just aggressively shake some cinnamon, nutmeg, and ginger into the bowl until it smells like a candle.
- 1 teaspoon ground cinnamon – Because the pie spice alone is simply not enough.
- 1/2 teaspoon salt – Essential for balancing out the sugar we are about to roll these in.
- 1/4 cup unsalted butter – Melted and slightly cooled so it does not scramble the egg.
- 1/2 cup brown sugar – Packed tight enough to build a sandcastle.
- 1 large egg – Room temperature is best, but if you forgot, just run it under warm water for a minute.
- 1 1/2 teaspoons pure vanilla extract – Measure with your heart, as always.
- 3/4 cup pumpkin puree – Make sure it is pure pumpkin, not the pie filling, unless you want a disaster on your hands.
- 1/2 cup milk – Literally any kind works, I have used almond milk and no one died.
For the Cinnamon-Sugar Coating
- 1/2 cup granulated sugar – For the crunchy outside.
- 2 teaspoons ground cinnamon – The star of the show.
- 1/4 cup unsalted butter – Melted, for the dunking station.
How To Make Mini Pumpkin Muffins
Mix it, scoop it, and try not to eat the batter straight from the bowl.
- Prep the pan: Preheat the oven to 350°F and spray a 24-count mini muffin pan with nonstick spray. If you forget the spray, you will be chiseling baked pumpkin out of tiny crevices for the rest of your natural life.
- Whisk the dry stuff: In a large bowl, whisk the flour, baking powder, pumpkin pie spice, cinnamon, and salt together.
- Mix the wet stuff: In a medium bowl, whisk the melted butter and brown sugar together, then add the egg, vanilla, pumpkin puree, and milk. If it looks a little separated and weird, that is totally fine—just keep whisking.
- Combine it all: Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter is going to be absurdly thick, like cement, but do not panic and add more milk.
- Scoop and bake: Use a small spoon to fill the muffin tins about 2/3 full, then bake for 12-14 minutes. If a toothpick comes out clean or the tops bounce back when you poke them, they are done. Let them cool in the pan for 10 minutes so they do not disintegrate when you move them.
- Dunk and roll: Mix the granulated sugar and cinnamon in a small bowl. Lightly dunk each warm muffin in the melted butter, then roll it generously in the cinnamon-sugar mixture. If your fingers get completely coated in buttery sugar, you are doing this easy mini pumpkin muffin recipe correctly.
♥ The Misfit Tips!
- Do not over-dunk. Leaving a muffin in the butter too long makes it absorb too much liquid and fall apart.
- Choose the flour carefully. Using 100% whole wheat creates a dense crumb, while a half-and-half blend tastes more like a donut.
- Skip the liners. Bare, well-greased metal helps the muffins develop a sturdy outside.
- Keep the batter thick. Adding extra milk can produce flat muffins.
Make It Yours
- Add mini chocolate chips for a sweeter school snack.
- Mix chopped pecans into the batter for a nutty crunch.
- Replace part of the cinnamon with pumpkin pie spice in the coating for a deeper fall flavor.
Perfect Pairings
These go perfectly with a total lack of morning motivation.
- A ridiculously large iced coffee balances the sweet coating.
- More butter creates an unapologetically rich finish on a warm muffin.
- A tall glass of cold milk helps wash down all that cinnamon sugar.
How to Store
❤
- Room temperature: Keep coated muffins loosely covered for up to four days.
- Freezer: Freeze uncoated muffins for up to three months in a freezer bag.
- Reheat: Microwave an uncoated muffin for 5 to 10 seconds.
- Storage note: Coat frozen muffins after thawing so the butter and sugar stay fresh.
Mini Pumpkin Muffins
These mini pumpkin muffins prove that a tray of impressive fall treats can come together with two bowls, a spoon, and a mini muffin pan. This easy mini pumpkin muffin recipe creates tender muffins with a buttery cinnamon sugar coating, making them perfect for school snacks and busy mornings. Whether you serve them as fall breakfast bites or pack them as bite size pumpkin muffins for fall gatherings, these muffins deserve a permanent place in your autumn baking rotation.
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
- In a large bowl, whisk the flour, baking powder, pumpkin pie spice, cinnamon, and salt together. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.
- Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
- Bake for 12-14 or until a toothpick inserted in the center comes out clean or when lightly poked, the muffin bounces back. Remove from the oven and cool in the muffin pan for 10 minutes.
- In a small bowl, mix the granulated sugar and cinnamon together. Use a spoon to help remove the warm muffins from the pan. Lightly dunk a muffin (they can still be a bit warm) in the melted butter. Submerge in the cinnamon-sugar to coat the surface generously. Set upright on cooling rack and repeat with remaining mini muffins.
- Muffins taste best eaten on the same day. Cover and store leftover muffins at room temperature for up to 1 day, or in the refrigerator for up to 4 days. To help prevent the coating from turning mushy and wet, only loosely cover them, which will allow a little airflow.