Mini Cinnamon Sugar Pumpkin Muffins

If you’re looking for a cozy treat that brings all the flavors of fall right into your kitchen, then these Mini Cinnamon Sugar Pumpkin Muffins are just what you need! They are perfectly spiced and sweet, making them a delightful snack or breakfast option. I love how easy they are to whip up—no fancy equipment required and no messy frying involved. Whether it’s a busy weekday morning or a family gathering, these muffins make every moment feel special.

What makes these mini muffins extra special is their irresistible cinnamon sugar coating that adds a touch of sweetness to each bite. Trust me, once you try them warm out of the oven, you’ll find it hard to stop at just one!

Why You’ll Love This Recipe

• Quick Prep Time: With just 15 minutes of prep, you can have these muffins in the oven in no time.
• No Messy Frying: Unlike traditional donuts, these muffins are baked. Say goodbye to oil splatters!
• Family-Friendly: Everyone loves a sweet treat, and these muffins are sure to be a hit with kids and adults alike.
• Perfectly Portable: Ideal for breakfast on the go or as an after-school snack, they’re easy to take anywhere.
• Deliciously Versatile: Enjoy them as is or get creative with flavors; the possibilities are endless!

Ingredients You’ll Need

Let’s gather our simple and wholesome ingredients to make these delicious mini muffins! You probably already have most of them in your pantry.

For the Muffins

• 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)

For the Coating

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

Variations

This recipe is super flexible! Feel free to mix things up and make it your own.

• Add Some Nuts: Toss in some chopped walnuts or pecans for added crunch.
• Swap the Sweetener: Use maple syrup or honey instead of brown sugar for a different flavor profile.
• Incorporate Chocolate Chips: Mix in some dairy-free chocolate chips for a sweet surprise in every muffin!
• Change Up the Spices: Experiment with nutmeg or ginger for a unique twist on the classic pumpkin spice flavor.

How to Make Mini Cinnamon Sugar Pumpkin Muffins

Step 1: Preheat Your Oven

Preheat your oven to 350°F (177°C). This step is crucial because it ensures that your muffins bake evenly. While it’s heating up, grab your mini muffin pan and spray it with nonstick spray so those delicious muffins won’t stick!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Mixing these dry ingredients first helps evenly distribute the baking powder and spices throughout your batter. It’s all about creating that perfect flavor!

Step 3: Combine Wet Ingredients

In another medium bowl, whisk together the melted butter and brown sugar until smooth. Then add in the egg, vanilla extract, pumpkin puree, and milk. Mix until everything is well combined. The wet ingredients help create that moist texture we all love in muffins.

Step 4: Combine Wet & Dry Mixtures

Pour your wet ingredients into the dry mixture. Gently whisk until just combined—don’t over-mix! A few lumps are okay; this will help keep your muffins soft and fluffy.

Step 5: Fill Muffin Tins & Bake

Using a small spoon, fill each muffin tin about two-thirds full with batter. Bake for about 12-14 minutes until a toothpick comes out clean when inserted into the center. The aroma wafting from your oven will make it hard to wait!

Step 6: Coat with Cinnamon Sugar

Once baked, let them cool in the pan for about 10 minutes before gently removing them. Dunk each warm muffin into melted butter and then coat generously with cinnamon sugar—this is where the magic happens! Set them upright on a cooling rack and repeat until all are coated.

Enjoy your homemade Mini Cinnamon Sugar Pumpkin Muffins fresh out of the oven or store leftovers for later indulgence!

Pro Tips for Making Mini Cinnamon Sugar Pumpkin Muffins

These delightful mini muffins are easy to whip up, and with a few pro tips, you can make them even better!

• Use fresh pumpkin puree: If you have the time, roasting your own pumpkin and pureeing it will enhance the flavor of your muffins. Canned pumpkin is convenient, but fresh gives a richer taste.
• Don’t over-mix the batter: Mixing too much can lead to dense muffins. Stir until just combined to keep them light and fluffy—trust me, your taste buds will thank you!
• Experiment with spices: Feel free to adjust the spices according to your preference. Adding nutmeg or ginger can give an extra depth of flavor that complements the pumpkin perfectly.
• Keep an eye on baking time: Every oven is different! Start checking your muffins a minute or two early to ensure they don’t overbake and remain soft and moist.
• Cool before coating: Allow the muffins to cool slightly before dipping into butter and cinnamon sugar. This prevents the coating from sliding off and helps it stick better!

How to Serve Mini Cinnamon Sugar Pumpkin Muffins

These mini cinnamon sugar pumpkin muffins are perfect for any occasion, whether it’s a cozy brunch or an afternoon snack. Here’s how you can present them beautifully!

Garnishes

• Cream cheese frosting drizzle: A light drizzle of cream cheese frosting adds a sweet tang that pairs beautifully with cinnamon flavors.
• Chopped pecans or walnuts: Sprinkle some chopped nuts on top for an added crunch and an extra layer of flavor.
• Dusted powdered sugar: A light dusting of powdered sugar right before serving can elevate their presentation and add a touch of sweetness.

Side Dishes

• Yogurt parfaits: Layer Greek yogurt with granola and fresh fruits for a refreshing side that balances the sweetness of the muffins.
• Fruit salad: A vibrant fruit salad adds freshness and balances the richness of the muffins—think apples, oranges, and berries!
• Smoothies: Pair these muffins with a creamy smoothie made from bananas, spinach, and almond milk for a nutritious complement.
• Hot cocoa or chai tea: Serve these warm muffins with a cup of hot cocoa or spiced chai tea for a cozy treat that’s perfect on chilly days.

Enjoy making these mini cinnamon sugar pumpkin muffins; they’re sure to become a favorite in your home!

Make Ahead and Storage

These Mini Cinnamon Sugar Pumpkin Muffins are perfect for meal prep, allowing you to enjoy a delightful treat throughout the week without any fuss. Whether you’re planning a cozy breakfast or a sweet snack, these muffins have got you covered.

Storing Leftovers

• Store leftover muffins at room temperature in an airtight container for up to 1 day.
• For longer freshness, place them in the refrigerator where they can last for up to 4 days.
• To maintain their cinnamon-sugar coating and prevent sogginess, loosely cover the muffins for some airflow.

Freezing

• Allow the muffins to cool completely before freezing.
• Place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
• They can be frozen for up to 3 months. Remember to label the container with the date!

Reheating

• For the best taste, reheat muffins in a preheated oven at 350°F (177°C) for about 5-7 minutes until warm.
• Alternatively, you can microwave them on a microwave-safe plate for about 15-20 seconds.
• Enjoy warm for that fresh-baked flavor!

FAQs

Here are some common questions about these delightful muffins:

Can I make Mini Cinnamon Sugar Pumpkin Muffins without eggs?

Yes! You can substitute the egg with a flaxseed meal or applesauce. Use 1 tablespoon of flaxseed combined with 2.5 tablespoons of water or replace it with 1/4 cup of unsweetened applesauce.

How do I ensure my Mini Cinnamon Sugar Pumpkin Muffins are moist?

Make sure not to overmix your batter; this will keep your muffins light and fluffy. Additionally, using pure pumpkin puree instead of pumpkin pie filling helps maintain moisture.

What can I use instead of all-purpose flour in Mini Cinnamon Sugar Pumpkin Muffins?

You can use whole wheat flour as a substitute or even gluten-free flour blends if you’re looking for gluten-free options. Just keep in mind that texture may vary slightly.

How long do Mini Cinnamon Sugar Pumpkin Muffins last?

When stored properly at room temperature, they last for about 1 day, but if refrigerated, they can stay fresh for up to 4 days.

Can I add nuts or chocolate chips to the muffins?

Absolutely! Feel free to mix in some chopped walnuts, pecans, or chocolate chips into the batter before baking for added flavor and texture.

Final Thoughts

I hope you find joy in making these Mini Cinnamon Sugar Pumpkin Muffins! They’re not only easy to whip up but also fill your kitchen with that wonderful fall aroma. Whether enjoyed fresh out of the oven or stored for later, they promise comfort and sweetness in every bite. Happy baking, and don’t forget to share your delicious results!