Mini Pumpkin Muffins Recipe
Introduction
These Mini Pumpkin Muffins are a delightful autumn treat, perfect for breakfast or a cozy snack. Soft, spiced, and lightly sweetened, they’re easy to make and perfect for sharing with family and friends.
Ingredients
- 1/3 cup butter, softened
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2/3 cup canned pumpkin
- 1/2 cup buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 tablespoon cinnamon
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit.
- Step 2: Cream together the softened butter, sugar, and brown sugar until smooth and creamy.
- Step 3: Beat in the canned pumpkin, buttermilk, and eggs until well combined.
- Step 4: In a separate bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix the dry ingredients into the wet batter and stir just until combined. Do not overmix.
- Step 5: Grease a mini muffin tin and fill each well about three-quarters full with batter.
- Step 6: Bake for 13 minutes, or until a toothpick inserted into a muffin comes out clean and the tops spring back when lightly pressed.
- Step 7: Let the muffins cool in the pan for 10 minutes, then remove them carefully.
- Step 8: In a small bowl, mix together cinnamon and sugar.
- Step 9: Dip each muffin first into the melted butter, then roll it in the cinnamon sugar mixture to coat.
Tips & Variations
- For extra moisture, substitute half of the all-purpose flour with whole wheat flour.
- Add chopped nuts or raisins to the batter for added texture and flavor.
- Use canned pumpkin puree labeled for baking to ensure the best texture.
- If buttermilk is unavailable, mix 1/2 cup milk with 1/2 tablespoon lemon juice and let it sit for 5 minutes as a substitute.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm in a microwave for 15-20 seconds or until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these muffins without buttermilk?
Yes, you can substitute buttermilk by combining 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar. Let it sit for a few minutes before using to mimic the acidity of buttermilk.
Can I use fresh pumpkin instead of canned?
While fresh pumpkin can be used, it should be cooked and pureed thoroughly before measuring. Canned pumpkin puree is preferred for its consistent moisture content and flavor.
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Mini Pumpkin Muffins Recipe
- Total Time: 28 minutes
- Yield: 24 mini muffins 1x
Description
These Mini Pumpkin Muffins are moist, flavorful, and perfectly spiced, making an ideal autumn treat. Lightly coated with cinnamon sugar for an extra sweet crunch, they bake up quickly and are perfect for breakfast, snacks, or dessert. Using canned pumpkin and classic spices, these muffins bring comfort and warm flavors to your kitchen.
Ingredients
Muffin Batter
- 1/3 cup butter, softened
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2/3 cup canned pumpkin
- 1/2 cup buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
Cinnamon Sugar Coating
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready for baking the muffins evenly.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps to incorporate air and create a tender muffin texture.
- Add Wet Ingredients: Beat in the canned pumpkin, buttermilk, and eggs until fully combined. This mixture forms the moist base of your muffins.
- Combine Dry Ingredients and Mix: In a separate small bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually stir these dry ingredients into the wet batter just until combined to avoid overmixing, which can toughen the muffins.
- Prepare Muffin Tin: Grease a mini muffin tin thoroughly to prevent sticking, then fill each muffin well about ¾ full with the batter to allow room for rising during baking.
- Bake Muffins: Bake the muffins in the preheated oven for approximately 13 minutes, or until a toothpick inserted into the center comes out clean and the muffin tops spring back when gently pressed, indicating doneness.
- Cool Muffins: Remove muffins from the oven and allow them to cool in the pan for 10 minutes to firm up, making them easier to remove without breaking.
- Prepare Cinnamon Sugar: While the muffins cool, combine the cinnamon and sugar in a small bowl to create the coating mixture.
- Apply Coating: Dip each cooled muffin first into the melted butter, then immediately into the cinnamon sugar mixture to evenly coat the surface, adding a sweet and crunchy finish.
Notes
- Ensure not to overmix the batter to keep muffins light and tender.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Mini muffin tins yield smaller muffins that bake faster and are perfect for portion control or party snacks.
- The cinnamon sugar coating adds sweetness and texture but can be omitted for lower sugar content.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini pumpkin muffins, pumpkin spice muffins, autumn muffins, cinnamon sugar muffins, easy pumpkin recipe, fall baking
