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Mini Cinnamon Sugar Pumpkin Muffins

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Indulge in the warmth of fall with these delightful Mini Cinnamon Sugar Pumpkin Muffins. Soft, fluffy, and bursting with seasonal flavors, this easy-to-make recipe will fill your kitchen with a comforting aroma. Coated in a sweet cinnamon sugar blend, these mini muffins make for a perfect breakfast treat or snack to enjoy any time of day. With minimal equipment required and no messy frying involved, they’re a family-friendly favorite that everyone will love—especially enjoyed warm from the oven!

Ingredients

Scale
  • 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 (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted (for coating)

Instructions

  1. Preheat your oven to 350°F (177°C) and prepare a mini muffin pan with nonstick spray.
  2. In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. In another bowl, combine melted butter and brown sugar until smooth. Add the egg, vanilla extract, pumpkin puree, and milk; mix until well combined.
  4. Pour the wet mixture into the dry ingredients and gently stir until just combined—do not over-mix.
  5. Fill each muffin tin about two-thirds full with batter and bake for 12-14 minutes or until a toothpick comes out clean.
  6. Once baked, let cool slightly before dipping each muffin in melted butter followed by rolling in cinnamon sugar.

Nutrition

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