Name: Mini Cinnamon Sugar Pumpkin Muffins Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 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 your oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray and set it 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 until smooth.

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 to 14 minutes, or until a toothpick inserted in the center comes out clean and the muffins bounce back when lightly touched. Remove from oven and cool in the pan for 10 minutes.

Step 6: For the coating, mix the granulated sugar and cinnamon in a small bowl. Gently remove a warm muffin from the pan using a spoon, dip it into the melted butter, then coat generously in the cinnamon-sugar mixture. Place upright on a cooling rack and repeat with remaining muffins.

Tips & Variations

For a dairy-free option, substitute the milk with almond or oat milk and use coconut oil instead of butter.

Try adding chopped pecans or walnuts to the batter for a crunchy texture.

If you prefer a sweeter muffin, increase the brown sugar by 2 tablespoons.

Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, and cloves if unavailable.

Storage

These muffins are best enjoyed the same day for optimal texture and flavor. Store any leftovers loosely covered at room temperature for up to 1 day or in the refrigerator for up to 4 days. Keeping them loosely covered allows a bit of airflow, which helps prevent the cinnamon sugar coating from becoming soggy. Reheat gently before serving if desired.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree since pumpkin pie filling contains added sugars and spices that could alter the muffin’s flavor and texture.

How do I prevent the muffins from drying out?

Be careful not to over-bake. Check the muffins a few minutes before the suggested baking time. Also, storing them loosely covered helps maintain moisture without making the coating soggy.