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
Scale
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
