Description
These Mini Cinnamon Sugar Pumpkin Muffins are perfect bite-sized treats, packed with warm fall spices and coated in a buttery cinnamon-sugar layer. They are easy to make and a great option for breakfast or snacks.
Ingredients
Units
Scale
Main 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)
Cinnamon-Sugar Coating
- 1/2 cup (100g) granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray and set it aside.
- Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- Combine wet ingredients: In a medium bowl, whisk the melted butter and brown sugar together. Add in the egg, vanilla extract, pumpkin puree, and milk, whisking to combine.
- Mix the batter: Pour the wet ingredients into the dry ingredients and whisk until just combined. Avoid over-mixing, as the batter will be thick.
- Fill the muffin pan: Using a small spoon, fill each muffin tin about two-thirds full with the batter.
- Bake the muffins: Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean or the muffin bounces back when lightly poked. Remove from the oven and cool in the muffin pan for 10 minutes.
- Prepare the cinnamon-sugar coating: In a small bowl, mix the granulated sugar and cinnamon together. Lightly dunk each muffin (they can still be slightly warm) in the melted butter and then coat generously in the cinnamon-sugar mixture. Set upright on a cooling rack and repeat with the remaining muffins.
- Serve and store: These muffins taste best on the same day. Store leftover muffins loosely covered at room temperature for up to 1 day or in the refrigerator for up to 4 days.
Notes
- Freezing Instructions: Freeze the mini muffins before coating them in butter and cinnamon-sugar. After fully cooling, store them in a freezer-safe container for up to 3 months. Thaw at room temperature before coating. Muffins that are frozen after coating may have a slightly moist coating when thawed.
- Special Tools: Mini muffin pan, glass mixing bowls, whisk, cooling rack.
- Flour Options: Use whole wheat flour, all-purpose flour, or a mix of both. A common combination is 1 cup (125g) all-purpose and 3/4 cup (95g) whole wheat flour.
- Homemade Pumpkin Pie Spice: If unavailable, substitute individual spices—1/2 teaspoon each of ground allspice and ground ginger, plus 1/4 teaspoon each of ground nutmeg and ground cloves, in addition to 1 teaspoon of cinnamon.
- Making Regular Muffins: Makes 12 regular-size muffins. Bake at 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C) and bake for another 16 minutes (total bake time about 20-21 minutes).
- Donut Option: Use a greased donut pan and bake for 10-11 minutes. Pipe batter into donut cups using a large zipped-top bag for ease.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90
- Sugar: 7g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
