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

Scale

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