They taste like a cinnamon-sugar-coated pumpkin donut hole, but you’ll bake these mini cinnamon sugar pumpkin muffins in a mini muffin pan. Made with pumpkin and whole-wheat flour, then dunked in melted butter and rolled in cinnamon-sugar… these treats are satisfying and nice, with a big dose of pumpkin spice! 😉
. A timeless favorite!
Today’s mini pumpkin muffins are totally pop-able—one-bite wonders, if you will. They’re a fun favorite and I haven’t changed the recipe at all in the past 12 years.
Consider them the mini pumpkin version of these baked apple cider donuts.
Why You’ll Love These Mini Cinnamon Sugar Pumpkin Muffins
- They’re moist, soft, and dense but not heavy—like the texture of a cake donut.
- The recipe is based off of my Nutella-stuffed cinnamon sugar muffins, and if you’ve made those before, you know they’re good!
- Bite-sized like my whole wheat mini pumpkin muffins. And definitely acceptable as a snack, breakfast, or dessert.
- A dunk in melted butter and a generous roll in cinnamon-sugar gives these pumpkin muffins a scrumptiously sweet coating that will make you think they came from the donut shop.
- And they’re easy to make! A fun recipe for beginner bakers to try, or to make with young helpers.
- A great place to use homemade pumpkin pie spice if you have some.
Overview: How to Make Mini Cinnamon Sugar Pumpkin Muffins
Here are all of the ingredients you need. A couple of these ingredients are repeated in the topping, plus some granulated sugar.
Expect a very thick batter:
Try Them Regular Size
Instead of mini muffins, you can bake regular-size cinnamon sugar pumpkin muffins using this muffin batter. I will say that today’s version isn’t quite as soft and pumpkin-forward as my regular pumpkin muffins, though. Still, you’re going to get some excellent pumpkin spice flavor and a nice hearty texture.
For 12 regular-size muffins, prepare batter as instructed below and fill a 12-count muffin pan. For tall muffin tops, try my favorite trick: Bake for 5 minutes at 425°F (218°C); then, without opening the oven door, reduce the temperature to 350°F (177°C) and bake for an additional 16 minutes, or until the surface bounces back when lightly pressed and/or a toothpick inserted in the center comes out clean. The total time these regular-size muffins take in the oven is about 20–21 minutes.
The initial high temperature helps create tall, beautiful bakery-style muffin tops. I use this trick in just about all of my regular-size muffin recipes!
Storage Tip:
Because of the (delicious!) dunk in melted butter, these mini cinnamon sugar pumpkin muffins taste best on day 1. To keep that tasty coating from turning mushy, don’t store them in an airtight container. Instead, loosely cover them, which will allow a little airflow.
Mini Cinnamon Sugar Pumpkin Muffins Recipe
Description
Made with pure pumpkin, whole wheat flour, and extra cinnamon spice, these mini cinnamon sugar pumpkin muffins are a cross between a muffin and a dense cake-style donut. No need for an electric mixer or muffin liners, and no messy frying in oil.
Ingredients You’ll Need
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 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.
- 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.
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