Print

Mini Cinnamon Sugar Pumpkin Muffins Recipe

Print Recipe

★★★★★

4.4 from 129 reviews

These Mini Cinnamon Sugar Pumpkin Muffins are moist, flavorful, and perfectly spiced for a cozy treat. Made with wholesome whole wheat or all-purpose flour and real pumpkin puree, these bite-sized muffins are coated in a buttery cinnamon sugar mixture for an extra touch of sweetness and crunch. Ideal for fall or any time you crave a warm, comforting muffin with autumnal flavors.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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)

Cinnamon Sugar Coating

  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and spray a 24-count mini muffin pan with nonstick spray. This prevents sticking and ensures easy removal of the muffins.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt evenly. This distributes all the leavening and spices uniformly throughout your muffins.
  3. Combine Wet Ingredients: In a medium bowl, whisk melted butter and brown sugar until well combined. Add the egg, vanilla extract, pumpkin puree, and milk, then whisk again until smooth and fully integrated.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to over-mix as the batter should remain thick for tender muffins.
  5. Fill Muffin Tin: Using a small spoon, fill each muffin cavity about two-thirds full with batter. This allows room for the muffins to rise without overflowing.
  6. Bake Muffins: Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean and the muffins spring back lightly when touched.
  7. Cool Muffins: Remove the muffins from the oven and allow them to cool in the muffin pan for 10 minutes before removing them.
  8. Prepare Cinnamon Sugar Coating: In a small bowl, mix the granulated sugar and ground cinnamon together thoroughly.
  9. Coat Muffins: Lightly dunk each warm muffin into the melted butter then immediately coat it generously in the cinnamon sugar mixture. Place muffins upright on a cooling rack to set.
  10. Serving and Storage: These muffins are best enjoyed the same day. Store leftovers loosely covered at room temperature up to 1 day, or in the refrigerator for up to 4 days to preserve the coating texture.

Notes

  • Use fresh pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
  • To avoid overmixing, combine ingredients just until moist; a thick batter is expected.
  • For a dairy-free version, substitute butter and milk with suitable plant-based alternatives.
  • Muffins can be frozen after baking and coating; thaw at room temperature before serving.
  • Ensure the muffins are still warm when coating to help the butter and sugar mixture adhere properly.

Keywords: pumpkin muffins, mini muffins, cinnamon sugar muffins, fall recipes, pumpkin spice muffins, baked muffins, easy pumpkin dessert

Find it online: https://flavorsbymaya.com/mini-cinnamon-sugar-pumpkin-muffins-recipe/