Mini pumpkin muffins are oven-baked in mini muffin pans and made with pumpkin puree. These soft and tender muffins are coated in cinnamon sugar after coming out of the oven and are ready in just 30 minutes. These are best eaten hot and fresh and yield 24 pieces per batch. They are perfect for brunch or breakfast but can also be served as a dessert.
I am not sure y'all are quite ready for these pumpkin muffins! Ok, well you probably are because all I have been seeing on Insta is PSL this and pumpkin that since the middle of August. NO THANKS!!
You know how I feel about this - BUT - this isn't about me. It's about YOU! If you're ready for all the old fashion pumpkin loaf then have at it!
So I am giving all you pumpkin fans what you want! A BRAND NEW PUMPKIN RECIPE! That you are going to LOVE!
These are tender and delicate with all the fall spices you are craving (cough cough *way too early* 😉 ) and covered in sweet cinnamon sugar goodness! After I tested these a couple of times, I found doing it right after they come out of the oven (while they are still hot) and coating in a little melted butter helps the sugar stick super well! You won't be able to stop at just one. I promise.
And good news - no fancy equipment is needed. No problem! All you need is a mini muffin pan *, cookie scoop*, and a big bowl. That is it! Let's get to it!
Let's Make These in My Own Home!
As a Southern cook, I love being able to either make things ahead of time OR make sure the recipe has the ability to be made or prepped ahead of time. It just makes life so much easier IMO!
There is a downfall to this recipe - I know I know - not what you were expecting me to say.
But these muffins are best enjoyed hot and fresh and do not really keep well. I have tried multiple times, but the beautiful cinnamon sugar coating turns into a sticky sugary soggy, not-good mess overnight. 🙁
Boo.
So if you would like to prep these ahead of time OR make extras and eat some, later on, this is what you need to do:
- Make the dough and bake it completely. Let cool. If using the next day, store in an airtight container in the fridge. Toss in the butter and cinnamon sugar coating right before enjoying.
- The donuts won't be hot and fresh like straight out of the oven, but they are still good room temp.
- The biggest part is just making sure you coat in the cinnamon sugar right before you are wanting to enjoy it.
HOWEVER - good news! These freeze super well! So if you are making ahead of time any longer than a day in advance, I recommend you freeze these.
- Bake as directed. Let cool. Place onto a baking sheet and place in the freezer for 30 minutes to let harden and freeze. Then place them in a freezer-safe ziptop bag or vacuum seal. Place in the freezer for up to 6 months.
- To thaw - place in the fridge for 24 hours to thaw. When ready to use, place on the counter for an hour to bring to room temp (unless you want them to be chilled), and then dip in the butter and cinnamon-sugar mixture right before enjoying and serve!
Recipe
30 Minute Mini Pumpkin Muffins with Cinnamon Sugar Coating
- Total Time: 30 minutes
- Yield: 24
Description
Mini pumpkin muffins are oven-baked in mini muffin pans and made with pumpkin puree. These soft and tender muffins are coated in cinnamon sugar after coming out of the oven and are ready in just 30 minutes. These are best eaten hot and fresh and yield 24 pieces per batch. They are perfect for brunch or breakfast but can also be served as a dessert.
Ingredients
- ¾ Cup Pumpkin Puree (not pumpkin pie filling)
- ½ Cup Milk
- ¼ Cup Oil
- ¼ Cup Sugar
- 2 Tablespoons Brown Sugar
- 1 Egg
- 1 ⅓ Cup Flour
- 1 Teaspoon Pumpkin Pie Spice
- ¾ Teaspoon Baking Powder
- ½ Teaspoon Nutmeg
- ½ Teaspoon Vanilla
- ¼ Teaspoon Salt
- ⅛ Teaspoon Baking Soda
Topping
- ¼ Cup Butter - melted
- ⅔ Cup Sugar
- 1 Tablespoon Cinnamon
Instructions
- Preheat the oven to 325 degrees.
- In a bowl, mix all the wet ingredients until all are combined.
- Add all the dry ingredients on top and whisk. Add the wet ingredients to the dry ingredients. Mix gently with a spatula until all are combined and mixed well.
- Grease mini muffin pans. Using a cookie scoop, scoop out batter into each mini muffin slot (roughly 1-2 tablespoons of batter each).
- Place in the oven and bake for 15 minutes.
- While the muffins are baking, melt butter in a small saucepan. Add sugar and cinnamon into a gallon-size zip-top bag.
- Once the donuts are finished, gently remove them from the pan and place them in the small saucepan of butter, and gently swirl around to lightly coat in butter. Do a couple of muffins at a time. Remove from the saucepan with a spoon and place in the bag with cinnamon and sugar. Gently toss around to generously coat in the cinnamon-sugar mixture.
- Remove and place on a platter. Repeat until all the donuts are finished. Serve immediately while hot.
Notes
- These do not keep very well. They are best enjoyed hot and fresh. If you would like to make extras for later, bake completely, and do not roll in butter, cinnamon, and sugar - store them in the fridge until needed. Toss them in the butter, cinnamon, and sugar right before serving. Refer to the post for various ways to make ahead and freeze.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 104
- Sugar: 8.9 g
- Sodium: 37.3 mg
- Fat: 4.7 g
- Carbohydrates: 14.8 g
- Fiber: 0.4 g
- Protein: 1.3 g
- Cholesterol: 13.3 mg
