Mini Cinnamon Sugar Pumpkin Muffins
Bite-sized fall perfection! These moist, warmly spiced muffins get a final buttery cinnamon sugar coating that adds just the right crunch. Perfect for breakfast, lunchboxes, or anytime snacks, these mini muffins are kid-friendly, freezer-friendly, and come together quickly with simple pantry ingredients.
Equipment
- Mini muffin pan (24-cup)
- Mixing bowls (large & medium)
- Whisk and rubber spatula
- Cookie scoop or tablespoon for portioning
- Wire cooling rack
- Small bowls for melted butter and cinnamon sugar coating
- Oven thermometer (optional but recommended)
Ingredients
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ¾ cup brown sugar, packed
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves or pumpkin pie spice
- ½ tsp salt
- 4 tbsp unsalted butter, melted (for coating)
- ½ cup granulated sugar
- 1 tbsp ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Grease or spray a mini muffin pan.
- In a large bowl, whisk together pumpkin puree, eggs, oil (or melted butter), and brown sugar until smooth.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Gently fold the dry ingredients into the wet ingredients until just combined—don’t overmix! Batter will be thick.
- Using a cookie scoop or tablespoon, fill each mini muffin cup about ¾ full.
- Bake for 12 to 15 minutes, or until muffins are puffed and a toothpick inserted comes out clean.
- Let muffins cool for 5 minutes in the pan, then transfer to a wire rack.
- While still warm, dip each muffin in melted butter, then roll in the cinnamon sugar mixture until fully coated. Place back on the wire rack to set.
- Serve warm or store in an airtight container once completely cooled.
Notes
- Don’t skip the cinnamon sugar coating! It adds delightful crunch and sweetness.
- Use day-old or refrigerated pumpkin puree for best moisture control.
- Avoid overmixing the batter to keep muffins tender and light.
- For an extra flavor boost, swirl a cinnamon sugar mixture into the batter before baking.
- These freeze beautifully — wrap cooled muffins individually and freeze for up to 3 months. Reheat in the oven or toaster oven to refresh.
- Swap all-purpose flour with whole wheat pastry flour for a nuttier flavor (texture may vary).
- For a dairy-free option, use vegetable oil and a vegan butter alternative for coating.