Okay, pumpkin spice season is officially HERE! And you know what that means, right? Time to dust off those baking pans and get ready for some serious cozy vibes. My absolute favorite thing to bake this time of year? These ridiculously easy mini cinnamon sugar pumpkin muffins! Seriously, they’re SO good.
This mini cinnamon sugar pumpkin muffins recipe has been a reader fave for like, *twelve* years now—can you believe it? And honestly, I haven’t changed a thing! Why mess with perfection, am I right? If you’re a beginner baker (or just super busy!), trust me, this recipe is gonna be your new best friend. It’s quick, it’s easy, and it pretty much screams “fall.” Let’s get baking!
Why You’ll Love This Mini Cinnamon Sugar Pumpkin Muffins Recipe
Okay, seriously, why *won’t* you love these little guys? Let me break it down for ya:
- Quick and easy to make – even on a busy weeknight!
- Perfect for fall – hello, pumpkin spice!
- That cinnamon sugar topping? To DIE for!
- Kid-friendly (and adult-friendly, let’s be real).
- Great for parties – everyone will gobble them up!
Ingredients for Your Mini Cinnamon Sugar Pumpkin Muffins Recipe
Alright, let’s talk ingredients! Nothing too crazy here, I promise. You’ll need your basics like 1 and 3/4 cups (that’s 220g!) of flour – whole wheat or all-purpose works great, or even a mix of both! Then, 1/2 cup (100g) of packed brown sugar – light or dark, whatever you’ve got! Don’t forget that one large egg (at room temperature, please!), and 3/4 cup (170g) of pumpkin puree. And listen closely: make SURE it’s just pumpkin puree, *not* pumpkin pie filling! Big difference!
Equipment Needed
You’ll need your standard baking stuff: a 24-count mini muffin pan (crucial!), mixing bowls, a whisk, and measuring cups and spoons. Pretty simple, right?
How to Make Mini Cinnamon Sugar Pumpkin Muffins Recipe: Step-by-Step Instructions
Okay, let’s get down to business! First things first: preheat that oven to 350°F (that’s 177°C for you fancy folks). And spray your 24-count mini muffin pan with some nonstick spray. Trust me, you don’t want these babies sticking!
Now, in one bowl, whisk together all your dry ingredients. In another bowl, mix the melted butter and brown sugar. Then, add in your egg, vanilla, pumpkin, and milk. Whisk it all together! Pour the wet stuff into the dry stuff, and gently whisk until *just* combined. Now listen closely: don’t over-mix! The batter should be thick, and that’s totally okay.
Spoon the batter into your mini muffin tins, filling them about 2/3 full. Bake for 12-14 minutes. You’ll know they’re done when a toothpick comes out clean. While they’re baking, make your cinnamon sugar topping by mixing sugar and cinnamon in a small bowl.
Once the muffins are out of the oven and cooled slightly, dunk each warm muffin in melted butter, then roll it around in that cinnamon sugar goodness. Set them on a cooling rack to set. And…voila! Time to devour!
Tips for the Best Mini Cinnamon Sugar Pumpkin Muffins
Want to take these muffins from good to *amazing*? Use a room temperature egg – it really does make a smoother batter! Remember, don’t over-mix! And definitely let the muffins cool a bit before adding the cinnamon sugar topping so it sticks better. Store them loosely covered, or the topping will get soggy. Yuck!
Mini Cinnamon Sugar Pumpkin Muffins Recipe Variations
Okay, so you’ve made the basic recipe (and loved it, I hope!). Now, wanna mix things up a bit? Go for it! Throw in some chocolate chips – because chocolate makes everything better, right? Or, swap out some of the pumpkin pie spice for nutmeg or cloves. Feeling fancy? Ditch the cinnamon sugar and top ’em with a cream cheese glaze instead. Ooh la la!
Storing Your Mini Cinnamon Sugar Pumpkin Muffins
Okay, so you’ve managed *not* to eat all the mini muffins in one sitting? Impressive! To store ’em, just pop them in a container. They’ll keep at room temp for a day, or in the fridge for up to four days – if they last that long! Just remember, loosely cover them to keep that cinnamon sugar topping from getting all mushy. Nobody wants a soggy muffin!
Frequently Asked Questions About Mini Cinnamon Sugar Pumpkin Muffins
Got questions? I’ve got answers! I get asked about these mini cinnamon sugar pumpkin muffins all the time, so let’s tackle some of the most common ones!
First up: Can you use canned pumpkin pie filling? Nope! Gotta use pumpkin puree. Trust me on this one. Can you make these ahead of time? Yep! Just store them properly – see above! How do you keep the topping from getting soggy? Loosely cover them, my friend, loosely cover them!
And can you freeze these mini muffins? Absolutely! Just pop ’em in an airtight container and they’ll be good to go. Finally, can you use a regular muffin tin? Sure thing, but you’ll need to adjust the baking time. Just keep an eye on ’em!
Nutritional Information (Disclaimer Only)
Okay, so everyone always asks about the nutrition info, but honestly? It varies *so* much depending on the brands you use! So, I can’t give you precise numbers, sorry! Just enjoy these mini muffins, okay?
Print
Irresistible Mini Cinnamon Sugar Pumpkin Muffins Recipe: Bake 12
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 mini muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Easy mini cinnamon sugar pumpkin muffins perfect for a quick treat.
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
- Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
- In a large bowl, whisk the flour, baking powder, pumpkin pie spice, cinnamon, and salt together. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.
- Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
- Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean or when lightly poked, the muffin bounces back. Remove from the oven and cool in the muffin pan for 10 minutes.
- For the coating: In a small bowl, mix the granulated sugar and cinnamon together. Use a spoon to help remove the warm muffins from the pan. Lightly dunk a muffin (they can still be a bit warm) in the melted butter. Submerge in the cinnamon-sugar to coat the surface generously. Set upright on cooling rack and repeat with remaining mini muffins.
- Muffins taste best eaten on the same day. Cover and store leftover muffins at room temperature for up to 1 day, or in the refrigerator for up to 4 days. To help prevent the coating from turning mushy and wet, only loosely cover them, which will allow a little airflow.
Notes
- Muffins taste best eaten on the same day.
- Cover and store leftover muffins at room temperature for up to 1 day, or in the refrigerator for up to 4 days.
- Loosely cover them to prevent the coating from turning mushy.
Nutrition
- Serving Size: 1 muffin
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
