Mini Cinnamon Sugar Pumpkin Muffins Recipe

These Mini Cinnamon Sugar Pumpkin Muffins are a game-changer for fall baking! Perfectly bite-sized, these moist and tender muffins combine warm pumpkin spice flavors with a delectable cinnamon-sugar coating that creates an irresistible sweet crunch. Ready in under 30 minutes, they’re the perfect quick treat for busy mornings, afternoon coffee breaks, or when you need a little taste of autumn comfort without a lot of fuss.

Why You’ll Love This Recipe

• Perfectly Portioned: These mini muffins give you all the satisfaction of a pumpkin treat in just a few delicious bites. Great for portion control or when you want “just a little something sweet.”
• Quick to Make: From bowl to belly in under 30 minutes! These little guys bake up much faster than regular-sized muffins, making them perfect for impromptu baking sessions.
• That Coating!: Let’s be honest – the cinnamon-sugar coating transforms these from “just muffins” into something truly special. It creates this delicate sweet crust that perfectly complements the soft, spiced interior.
• Versatile: Works beautifully with whole wheat flour, all-purpose, or a mix of both, so you can make them a bit heartier or lighter depending on your preference.

this Recipe

Ingredients You’ll Need

• Flour: Provides structure to the muffins. Use whole wheat for a nuttier flavor and more nutrients, all-purpose for a lighter texture, or mix them for the best of both worlds.
• Baking Powder: The leavening agent that helps our muffins rise to fluffy perfection.
• Pumpkin Pie Spice & Cinnamon: The dynamic duo that gives these muffins their warm, autumnal flavor profile. Don’t skimp here!
• Salt: Just a touch to enhance all the other flavors and balance the sweetness.
• Butter: Adds richness and moisture. Make sure it’s melted but not hot when you add it to the batter.
• Brown Sugar: Brings moisture and a deeper molasses-like sweetness that pairs perfectly with pumpkin.
• Egg: Provides structure and helps bind everything together.
• Vanilla Extract: A flavor enhancer that adds depth and warmth.
• Pumpkin Puree: The star of the show! Adds moisture, color, and that quintessential fall flavor. Make sure you’re using pure pumpkin, not pie filling.
• Milk: Thins the batter to the right consistency while adding moisture.
• Sugar & Cinnamon for Coating: Creates that irresistible sweet, spiced exterior that takes these muffins to the next level.

Variations

Flavor Twists

• Add 1/2 cup mini chocolate chips to the batter for chocolate-pumpkin muffins
• Mix in 1/3 cup chopped pecans or walnuts for added crunch
• Stir in 1/4 cup finely diced crystallized ginger for a spicy-sweet kick
• Replace half the cinnamon in the coating with cardamom for a unique flavor profile

Dietary Adaptations

• Make them dairy-free by using plant-based milk and butter
• For gluten-free muffins, substitute a 1:1 gluten-free flour blend
• Reduce sugar by cutting the brown sugar to 1/3 cup and using a lighter coating

How to Make Mini Cinnamon Sugar Pumpkin Muffins

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (177°C). Thoroughly spray a 24-count mini muffin pan with nonstick spray, making sure to get into all the corners.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt until well combined. This ensures your spices are evenly distributed throughout the batter.

Step 3: Mix Wet Ingredients

In a medium bowl, whisk the melted butter and brown sugar until smooth and well combined. Add the egg, vanilla extract, pumpkin puree, and milk, whisking until the mixture is uniform and no streaks remain.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and whisk just until combined. The batter will be thick, and that’s exactly what you want! Resist the urge to overmix – this keeps your muffins tender.

Step 5: Fill the Muffin Cups

Using a small spoon (or a cookie scoop for more precision), fill each mini muffin cup about 2/3 full with batter. This gives them room to rise without overflowing.

Step 6: Bake to Perfection

Bake for 12-14 minutes, or until a toothpick inserted in the center comes out clean. Another test: lightly press the top of a muffin – if it springs back, they’re done!

Step 7: Create the Cinnamon-Sugar Coating

While the muffins are cooling slightly, prepare your coating station. Mix the granulated sugar and cinnamon in one small bowl and melt the butter in another.

Step 8: Coat the Muffins

After the muffins have cooled for about 10 minutes (warm but not hot), gently remove them from the pan. Dip each muffin lightly in melted butter, then roll in the cinnamon-sugar mixture until thoroughly coated. Place on a cooling rack to set.

Pro Tips for Making the Recipe

• Don’t Overmix: Stop stirring as soon as the dry ingredients are incorporated to keep your muffins tender.
• The Butter Dip: When coating, a light dunk in butter is all you need – too much will make the coating soggy.
• Even Filling: Use a cookie scoop or piping bag to ensure all muffin cups get the same amount of batter for even baking.
• Fresh Spices: Pumpkin pie spice and cinnamon lose potency over time. If yours have been sitting in the cabinet for over a year, consider replacing them for the most vibrant flavor.
• Room Temperature Egg: This really does make a difference in how evenly it incorporates into the batter.

How to Serve

These mini muffins are incredibly versatile and can be enjoyed in multiple ways:

Breakfast Pairings

Serve alongside a hot cup of coffee, tea, or a frothy pumpkin spice latte for the ultimate fall breakfast. They also pair beautifully with yogurt parfaits or a fruit plate for a more complete morning meal.

Snack Ideas

Pack a few in lunch boxes for a sweet midday treat, or arrange on a platter for afternoon tea. They’re also perfect for grabbing on your way out the door when you need a quick energy boost.

Dessert Options

Create a stunning dessert by serving these minis alongside vanilla ice cream, drizzled with caramel sauce, or arranged on a platter with other fall desserts like apple crisp or pear tart.

Make Ahead and Storage

Storing Leftovers

Store these muffins at room temperature for up to 1 day, loosely covered to maintain that perfect cinnamon-sugar texture. For longer storage, refrigerate for up to 4 days – though the coating may become a bit less crisp over time.

Note: Avoid airtight containers which can make the coating soggy. A loosely covered plate or container that allows some air circulation works best.

Freezing

For best results, freeze the mini muffins before adding the coating. Once completely cooled, place in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, thaw at room temperature, then add the butter and cinnamon-sugar coating fresh.

If you must freeze coated muffins, expect the coating to become a bit moist upon thawing – you can refresh them with a quick roll in additional cinnamon-sugar if desired.

Reheating

A quick 10-second zap in the microwave brings refrigerated muffins back to life. For frozen muffins, thaw completely before reheating or enjoy at room temperature after thawing.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?
No, you should stick with pure pumpkin puree. Pumpkin pie filling already contains sugar and spices which would throw off the balance of flavors and sweetness in this recipe. Pure pumpkin gives you control over the spice level and sweetness.

Why did my coating get soggy after storing?
The sugar coating can absorb moisture over time, especially if stored in an airtight container. Try loosely covering the muffins instead, allowing for a bit of air circulation. If they still get soggy, you can refresh the coating by quickly rolling them in a new batch of cinnamon sugar.

Can I make these as regular-sized muffins?
Absolutely! Fill a standard 12-count muffin tin to the top, then bake at 425°F for 5 minutes, reduce to 350°F, and continue baking for another 16 minutes. This temperature shift creates beautiful domed tops. The coating process remains the same.

I don’t have pumpkin pie spice. What can I use instead?
Make your own blend with 1/2 teaspoon each of ground allspice and ground ginger, plus 1/4 teaspoon each of ground nutmeg and ground cloves. This is in addition to the 1 teaspoon of cinnamon already in the recipe.

Final Thoughts

These Mini Cinnamon Sugar Pumpkin Muffins are like autumn’s perfect little gift – compact, flavorful, and absolutely irresistible. I’ve found myself making these year after year when the leaves start changing, and they never fail to bring warmth and comfort to chilly mornings. There’s something magical about the combination of soft pumpkin muffin and that sweet, cinnamon coating that makes them disappear from the cooling rack faster than I can make them! Whether you’re a seasoned baker or just starting out, this recipe is approachable, quick, and guaranteed to become a fall favorite in your household

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