Name: Mini Cinnamon Sugar Pumpkin Muffins Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
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); 1/2 cup (100g) granulated sugar; 2 teaspoons ground cinnamon; 1/4 cup (4 Tbsp; 56g) unsalted butter, melted

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)

1/2 cup (100g) granulated sugar

2 teaspoons ground cinnamon

1/4 cup (4 Tbsp; 56g) unsalted butter, melted

Instructions

Step 1: Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray and set aside.

Step 2: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. In a separate medium bowl, whisk the melted butter and brown sugar until combined. Add the egg, vanilla extract, pumpkin puree, and milk, then whisk to combine well.

Step 3: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. The batter will be thick—avoid over-mixing to keep muffins tender.

Step 4: Using a small spoon, fill each muffin cup about two-thirds full with batter.

Step 5: Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean and the muffins bounce back lightly when poked. Cool in the pan for 10 minutes after baking.

Step 6: For the cinnamon sugar coating, mix granulated sugar and cinnamon in a small bowl. Carefully remove the warm muffins from the pan using a spoon, then lightly dunk each muffin in melted butter followed by the cinnamon-sugar mixture to coat generously.

Step 7: Place coated muffins upright on a cooling rack. Repeat the coating process with all muffins and enjoy once cooled.

Tips & Variations

Try using a mix of whole wheat and all-purpose flour for a balanced texture and nutrition.

If you don’t have pumpkin pie spice, combine 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ground cloves as a substitute.

For a dairy-free version, substitute the butter and milk with plant-based alternatives.

Use canned pumpkin puree, but be sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.

Storage

Store leftover muffins at room temperature in a loose cover to maintain the crisp cinnamon sugar coating for up to 1 day. For longer storage, refrigerate for up to 4 days. When refrigerated, allow muffins to come to room temperature before serving to soften slightly. Reheat gently in a microwave or oven if desired.

FAQs

Can I make these muffins gluten-free?

Yes, you can substitute the flour with a gluten-free all-purpose blend. Be sure to check that your baking powder and other ingredients are gluten-free for best results.

Can I freeze the muffins?

Yes, these muffins freeze well. After coating and cooling completely, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and warm before serving.