Mini Cinnamon Sugar Pumpkin Muffins Recipe

If you are looking for a delightful little treat that bursts with the warm flavors of fall, these Mini Cinnamon Sugar Pumpkin Muffins are exactly what you need. Imagine tender, moist muffins infused with pumpkin and cozy spices, then generously coated in a cinnamon-sugar mixture that gives each bite a perfect touch of sweetness and crunch. They are wonderfully satisfying, easy to make, and just the right size for a quick snack or a charming addition to any breakfast or brunch spread. Trust me, once you try these Mini Cinnamon Sugar Pumpkin Muffins, they will quickly become a favorite go-to recipe in your kitchen.

Ingredients You’ll Need

These ingredients might be simple, but each one plays an essential role in creating the perfect balance of texture, flavor, and fall-inspired charm in your Mini Cinnamon Sugar Pumpkin Muffins.

• Whole wheat flour or all-purpose flour (1 and 3/4 cups / 220g): Provides the structure and wholesome base for the muffins; mixing both can add extra texture.
• Baking powder (1 and 1/2 teaspoons): Ensures your muffins rise into soft, fluffy bites that aren’t dense at all.
• Pumpkin pie spice (1 and 1/2 teaspoons): A fragrant blend that delivers the iconic fall flavor in every nibble.
• Ground cinnamon (1 teaspoon): Adds warmth and depth, complementing the pumpkin beautifully.
• Salt (1/2 teaspoon): Enhances all the sweet and spicy flavors, balancing the overall taste.
• Unsalted butter (1/4 cup / 56g), melted and cooled: Introduces richness and moisture while keeping the muffins tender.
• Light or dark brown sugar (1/2 cup / 100g), packed: Adds sweetness with subtle caramel notes that pair wonderfully with pumpkin.
• Large egg (1), room temperature: Binds the ingredients and adds a little lift to the batter.
• Pure vanilla extract (1 and 1/2 teaspoons): Brings a gentle floral sweetness and intensifies the other flavors.
• Pumpkin puree (3/4 cup / 170g), not pie filling: The star ingredient that keeps the muffins moist and imparts that irresistible pumpkin taste.
• Milk (1/2 cup / 120ml): Adds moisture and helps create the perfect consistency in the batter.
• Granulated sugar (1/2 cup / 100g) for the coating: Combined with cinnamon, it forms the crisp, sweet crust outside each muffin.
• Ground cinnamon (2 teaspoons) for the coating: Boosts the sweetness with a flavorful spice kick on the outside.
• Unsalted butter (1/4 cup / 56g), melted for the coating: Helps the cinnamon sugar stick beautifully and adds extra buttery richness.

How to Make Mini Cinnamon Sugar Pumpkin Muffins

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (177°C). This ensures it’s ready as soon as your batter is mixed. Then, generously spray a 24-count mini muffin pan with nonstick spray so your muffins release easily after baking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. This dry blend not only adds flavor but makes sure your leavening agents are evenly distributed for a perfect rise.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk the melted butter and packed brown sugar until smooth. Then add the egg, vanilla extract, pumpkin puree, and milk, whisking until everything is fully combined and velvety.

Step 4: Bring Wet and Dry Together

Pour your wet ingredients into the dry ingredients and gently whisk just until combined. The batter is thick, and a few lumps are okay—you want to avoid over-mixing to keep the muffins tender.

Step 5: Fill and Bake

Use a small spoon to fill each muffin tin about two-thirds full with the batter. Bake in your preheated oven for 12-14 minutes, or until a toothpick inserted comes out clean or the muffins spring back lightly when poked.

Step 6: Make the Cinnamon Sugar Coating

While the muffins cool for about 10 minutes in the pan, mix the granulated sugar and cinnamon in a small bowl. Then, carefully remove the warm muffins from the pan, lightly dunk each in the melted butter, followed by a generous coating of the cinnamon-sugar mixture. Place them upright on a cooling rack to set this irresistible crust.

How to Serve Mini Cinnamon Sugar Pumpkin Muffins

Garnishes

Serve your Mini Cinnamon Sugar Pumpkin Muffins with a dusting of powdered sugar or a light drizzle of honey for a little extra sweetness. A small dollop of whipped cream or cream cheese frosting can also elevate them to a delightful indulgence perfect for guests.

Side Dishes

These muffins pair beautifully with a hot cup of coffee, spiced chai, or a creamy latte. For a fuller brunch, add fresh fruit, yogurt parfaits, or savory items like scrambled eggs and crispy bacon to balance the sweet spices.

Creative Ways to Present

Place these bite-sized muffins in a rustic basket lined with a colorful napkin for a cozy fall gathering, or arrange them on tiered dessert stands for a special occasion. For a fun twist, lend your presentation a harvest vibe by adding small pumpkin decorations or autumn leaves to the serving table.

Make Ahead and Storage

Storing Leftovers

You can store leftover Mini Cinnamon Sugar Pumpkin Muffins at room temperature for up to 1 day, loosely covered to allow airflow and keep the coating crisp. For longer storage, refrigerate them in an airtight container for up to 4 days to maintain freshness.

Freezing

If you want to enjoy these muffins later, freeze them individually wrapped in plastic wrap and placed in a resealable bag. They will keep well in the freezer for up to 2 months without losing their charm.

Reheating

To bring your frozen or refrigerated Mini Cinnamon Sugar Pumpkin Muffins back to life, warm them in the microwave for about 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes. This helps refresh the soft interior while keeping the cinnamon sugar coating delightfully crisp.

FAQs

Can I substitute the whole wheat flour with all-purpose flour?

Absolutely! You can use all-purpose flour if you prefer a lighter texture. A mix of both is also great for a little extra nuttiness and fiber without sacrificing fluffiness.

Is canned pumpkin puree the best choice?

Canned pumpkin puree is perfect because it’s consistent in texture and moisture, but if you prefer fresh pumpkin puree, just be sure to cook and puree it thoroughly for best results.

Can I make these muffins dairy-free?

Yes, you can easily swap the butter and milk with plant-based alternatives like coconut oil and almond or oat milk. The muffins will still be moist and flavorful.

How long do these muffins stay fresh?

They’re best eaten the same day to enjoy their full flavor and crisp coating but can be stored for a few days in the refrigerator with proper coverage.

What’s the best way to prevent over-mixing the batter?

Whisk your wet and dry ingredients separately, then gently fold the wet into the dry just until no major streaks remain—leaving a few lumps is perfectly fine!

Final Thoughts

Making Mini Cinnamon Sugar Pumpkin Muffins is like capturing the essence of cozy autumn mornings in a bite-sized delight. They are incredibly rewarding to bake and even more satisfying to share and enjoy. So grab your ingredients, get your oven ready, and treat yourself to a batch of these little seasonal wonders—you won’t regret it!

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