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Mini Cinnamon Sugar Pumpkin Muffins Recipe

Mini Cinnamon Sugar Pumpkin Muffins Recipe
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★★★★★

5.1 from 22 reviews

These Mini Cinnamon Sugar Pumpkin Muffins are a delightful, bite-sized treat perfect for fall or any time you crave a cozy, spiced snack. Made with whole wheat or all-purpose flour and real pumpkin puree, they offer a moist texture with warm cinnamon and pumpkin pie spices. Finished with a buttery cinnamon-sugar coating for an irresistible sweet crunch, these muffins are great for breakfast, snacks, or dessert.

Ingredients

Scale

Muffin Batter

  • 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)

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). Spray a 24-count mini muffin pan with nonstick spray to ensure easy muffin removal later, then set it aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat or all-purpose flour, baking powder, pumpkin pie spice, ground cinnamon, and salt until well combined.
  3. Combine Wet Ingredients: In a medium bowl, whisk the melted and slightly cooled butter with the brown sugar until smooth. Add the egg, vanilla extract, pumpkin puree, and milk, then whisk again until everything is fully combined.
  4. Mix Batter: Pour the wet ingredient mixture into the dry ingredients bowl. Whisk gently until just combined. The batter will be thick, so avoid over-mixing to keep muffins tender.
  5. Fill Muffin Pan: Using a small spoon, fill each mini muffin cup about two-thirds full with batter to allow room for rising during baking.
  6. Bake: Place the pan in the oven and bake for 12-14 minutes or until a toothpick inserted into the center of a muffin comes out clean. Another sign of doneness is when you lightly poke a muffin and it bounces back.
  7. Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 10 minutes to firm up slightly.
  8. Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon. This will be used to coat the muffins.
  9. Coat Muffins: Using a spoon, gently remove the warm muffins from the pan. Quickly dunk each still-warm muffin into the melted butter, then immediately submerge it into the cinnamon-sugar mixture, coating it generously. Place the coated muffins upright on a cooling rack to set.
  10. Serve and Store: These muffins are best eaten on the day they are made. Store leftovers loosely covered at room temperature for up to 1 day to keep the coating crisp, or refrigerate for up to 4 days with a loose cover to prevent the topping from becoming soggy.

Notes

  • Using a mix of whole wheat and all-purpose flour can add nutrition while keeping the texture tender.
  • Do not overmix the batter to avoid tough muffins.
  • Pumpkin puree should be plain, not pumpkin pie filling, to control sweetness and spices.
  • Milk can be dairy or any plant-based alternative depending on your preference.
  • Coating muffins while warm helps the cinnamon-sugar stick well, providing a delicious crunchy topping.
  • If you don’t have a mini muffin pan, regular muffin pans can be used but adjust baking time to about 18-22 minutes.
  • These muffins freeze well. Wrap them tightly and freeze up to 2 months. Thaw before dipping in cinnamon-sugar coating.

Nutrition

Keywords: mini pumpkin muffins, cinnamon sugar muffins, pumpkin spice muffins, fall recipes, bite-sized muffins, healthy pumpkin muffins

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