Picture this: a warmly spiced bite-sized treat, golden and tender with a swirl of sweetness on top—Mini Cinnamon Sugar Pumpkin Muffins truly are little morsels of autumn joy! Whether you’re searching for the perfect cozy snack, a lunchbox delight, or a fuss-free breakfast, these muffins are the answer. With a delicate pumpkin crumb and that irresistible cinnamon-sugar crunch, they hit every note for comfort and flavor. If you’ve been on the hunt for your new favorite way to celebrate pumpkin season, you’re about to fall in love!
Ingredients You’ll Need
There’s real magic in how simple, pantry-friendly ingredients come together for these Mini Cinnamon Sugar Pumpkin Muffins. Each one plays a starring role, combining flavor, aroma, and texture into every addictive bite—so don’t skip a thing!
- All-purpose flour: This gives our muffins their structure and the perfect tender crumb.
- Baking powder: Helps lift the muffins so they’re light and fluffy in every bite.
- Baking soda: Supports extra rise and works with the pumpkin for softness.
- Salt: Brings out the sweetness and balances the spices beautifully.
- Ground cinnamon: The heart of that cozy, autumn flavor everyone craves.
- Ground nutmeg: Adds a gentle warmth and depth to the spice blend.
- Ground cloves: For a touch of earthiness that makes the muffins feel extra homemade.
- Ground ginger: A subtle kick that complements the other spices and pumpkin perfectly.
- Vegetable oil: Yields a super-moist texture without overpowering the flavor.
- Granulated sugar: Sweetens the batter while giving the muffins a delicately crisp edge.
- Brown sugar, packed: Adds sweetness along with a hint of caramel-like richness from the molasses.
- Eggs: Essential binding power for a muffin that stays together (and tastes rich!).
- Canned pumpkin puree: The superstar ingredient that provides moisture, color, and all that pumpkin goodness.
- Vanilla extract: Enhances all the flavors and adds that extra bit of coziness.
- Melted butter (for the coating): Helps the cinnamon sugar stick for that classic bakery finish.
- Extra granulated sugar (for the coating): Creates the sparkling sweet layer on top.
- Ground cinnamon (for the coating): That final boost of spicy warmth you’ll taste in every bite.
How to Make Mini Cinnamon Sugar Pumpkin Muffins
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grab your trusty 24-cup mini muffin tin and give it a quick grease, or line with mini muffin liners for easy cleanup. This step ensures your Mini Cinnamon Sugar Pumpkin Muffins pop right out, looking bakery-fresh every time!
Step 2: Combine the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Mixing the dry ingredients together first helps distribute the spices evenly, so each mini muffin is infused with cozy flavors.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk the oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract until you have a silky-smooth mixture. This step is all about building richness and moisture right from the start!
Step 4: Bring It All Together
Now, gradually fold the dry ingredients into the wet mixture. Mix until just combined—no over-mixing, or your Mini Cinnamon Sugar Pumpkin Muffins may get tough. A few gentle stirs does the trick, ensuring a tender crumb.
Step 5: Fill and Bake
Using a small spoon or cookie scoop, fill each muffin cup about three-quarters full. Slide the tin into the preheated oven and bake for 10 to 12 minutes until a toothpick inserted in the center comes out clean. Your kitchen will start to smell absolutely heavenly—promise!
Step 6: Coat in Cinnamon Sugar
Let your muffins cool just five minutes in the pan. Meanwhile, stir together the cinnamon and sugar for your coating. Dip warm muffin tops (or roll the whole muffins, go wild!) in melted butter, then generously tumble them in the cinnamon sugar. Let them finish cooling on a wire rack, that magical coating turning a little crackly as they cool.
How to Serve Mini Cinnamon Sugar Pumpkin Muffins
Garnishes
Bring out the best in your Mini Cinnamon Sugar Pumpkin Muffins with a playful dusting of powdered sugar, a gentle drizzle of maple glaze, or even a few chocolate chips melted on top. Each little flourish just adds to the bakery-worthy charm and makes these bites feel extra special!
Side Dishes
Pair your muffins with a steaming mug of spiced chai, a creamy latte, or a glass of chilled apple cider for a true autumnal treat. For breakfast, serve alongside tangy Greek yogurt or a fresh fruit salad to add balance and brightness to your table.
Creative Ways to Present
Turn a batch of Mini Cinnamon Sugar Pumpkin Muffins into a festive dessert platter with whipped cream for dipping, scatter them on a brunch board, or tuck a few into mini treat bags for homemade gifts. Their adorable size and pretty sugar finish make them irresistibly giftable—and guaranteed crowd-pleasers at autumn gatherings!
Make Ahead and Storage
Storing Leftovers
If (and it’s a big if!) you have leftovers, store cooled Mini Cinnamon Sugar Pumpkin Muffins in an airtight container at room temperature for up to 3 days. They’ll stay moist and flavorful, and that cinnamon-sugar top keeps its delightful sparkle.
Freezing
These muffins are practically made for freezing! After they’ve fully cooled, arrange them in a single layer in a freezer bag, seal tight, and freeze for up to 2 months. For best flavor, coat with cinnamon sugar after thawing so the topping stays fresh and crunchy.
Reheating
Want that just-baked warmth? Simply reheat your Mini Cinnamon Sugar Pumpkin Muffins in the microwave for 10-15 seconds, or pop them in a 300°F oven for 5 minutes. They’ll be soft, aromatic, and perfectly cozy—just like day one.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Fresh pumpkin puree adds lovely flavor and color. Just make sure your homemade puree is well-drained and not too watery, so your muffins bake up fluffy rather than dense.
What if I don’t have a mini muffin tin?
You can certainly make these as standard-size muffins. Just fill regular muffin cups about two-thirds full and adjust your bake time to 18–20 minutes. The taste and texture will be just as dreamy, and you might get about 9-10 standard muffins instead of 24 mini ones.
Can I add mix-ins like chocolate chips or nuts?
Go for it! Mini chocolate chips, chopped pecans, or even dried cranberries make wonderful additions. Fold in about 1/2 cup of your favorite mix-in after the wet and dry ingredients are combined, right before filling your muffin cups.
Is it possible to make these muffins gluten-free?
Yes, you can swap the all-purpose flour for your favorite gluten-free blend—just be sure it contains xanthan gum if needed. The rest of the ingredients should be naturally gluten-free, but always double-check your labels.
How do I keep the cinnamon sugar from getting soggy?
Let the muffins cool slightly before dipping in butter and rolling in cinnamon sugar, and keep them uncovered until fully cooled. This prevents condensation and helps that coating stay crisp and sugary—just like the best bakery treats!
Final Thoughts
I hope you’ll find as much joy in baking and sharing these Mini Cinnamon Sugar Pumpkin Muffins as I do. With their irresistible spice, sweet crackly tops, and perfectly soft centers, they’re sure to put a smile on every face at your table. Go ahead—light up the oven, and let autumn fill your kitchen!
Print
Mini Cinnamon Sugar Pumpkin Muffins Recipe
- Total Time: 27 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
These Mini Cinnamon Sugar Pumpkin Muffins are the perfect bite-sized treat for fall. Moist and flavorful, they are coated in a sweet cinnamon sugar mixture that adds a delightful crunch. Easy to make and even easier to enjoy, these mini muffins are great for breakfast or snacking.
Ingredients
Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating:
- 1/4 cup melted butter
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and prepare mini muffin tin.
- Whisk together dry ingredients: flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, mix wet ingredients: oil, sugars, eggs, pumpkin, and vanilla.
- Combine wet and dry ingredients, then scoop batter into muffin cups.
- Bake for 10-12 minutes, then cool slightly.
- Coat muffins: Dip in melted butter, then roll in cinnamon sugar mixture.
- Cool completely on a wire rack.
Notes
- These muffins freeze well.
- Try adding mini chocolate chips or a maple glaze for variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 100
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
