They taste like a cinnamon-sugar-coated pumpkin donut hole, but you’ll bake these mini cinnamon sugar pumpkin muffins in a mini muffin pan. Made with pumpkin and whole-wheat flour, then dunked in melted butter and rolled in cinnamon-sugar… these treats are satisfying and nice, with a big dose of pumpkin spice! 😉
I originally published this recipe in 2012 and have since added new photos and a few more success tips. A timeless favorite!
Today’s mini pumpkin muffins are totally pop-able—one-bite wonders, if you will. They’re a fun favorite and I haven’t changed the recipe at all in the past 12 years.
Consider them the mini pumpkin version of these baked apple cider donuts.
One reader, Loraine, commented: “So delicious! I was surprised with the whole wheat flour (which I never use) that these were so good. And yes, donut-like!★★★★★”
Another reader, Denise, commented:“I took these for a gathering with friends and they were quite a hit! Easy to make and delicious. A cross between a muffin and a donut hole. ★★★★★”
Why You’ll Love These Mini Cinnamon Sugar Pumpkin Muffins
They’re moist, soft, and dense but not heavy—like the texture of a cake donut.
The recipe is based off of my Nutella-stuffed cinnamon sugar muffins, and if you’ve made those before, you know they’re good!
Bite-sized like my whole wheat mini pumpkin muffins. And definitely acceptable as a snack, breakfast, or dessert.
A dunk in melted butter and a generous roll in cinnamon-sugar gives these pumpkin muffins a scrumptiously sweet coating that will make you think they came from the donut shop.
And they’re easy to make! A fun recipe for beginner bakers to try, or to make with young helpers.
A great place to use homemade pumpkin pie spice if you have some.
Overview: How to Make Mini Cinnamon Sugar Pumpkin Muffins
They’re quick and easy. You don’t even need to break out your electric mixer.
Mix the dry ingredients together. Whole wheat flour gives these a slightly denser texture, but you can use all-purpose flour if you prefer, or a mix of both.
Mix the wet ingredients together, which includes the pumpkin puree. If you have some leftover, here are some recipes to make with leftover pumpkin puree.
Combine wet & dry ingredients. And don’t be alarmed at how thick the batter is. You want a cake-like dense muffin.
Fill mini muffin pans and bake. No need for muffin liners, and no frying in oil.
Melt butter and make cinnamon-sugar coating.
Dunk, roll, and enjoy.
Here are all of the ingredients you need. A couple of these ingredients are repeated in the topping, plus some granulated sugar.
Expect a very thick batter:
Try Them Regular Size
Instead of mini muffins, you can bake regular-size cinnamon sugar pumpkin muffins using this muffin batter. I will say that today’s version isn’t quite as soft and pumpkin-forward as my regular pumpkin muffins, though. Still, you’re going to get some excellent pumpkin spice flavor and a nice hearty texture.
For 12 regular-size muffins, prepare batter as instructed below and fill a 12-count muffin pan. For tall muffin tops, try my favorite trick: Bake for 5 minutes at 425°F (218°C); then, without opening the oven door, reduce the temperature to 350°F (177°C) and bake for an additional 16 minutes, or until the surface bounces back when lightly pressed and/or a toothpick inserted in the center comes out clean. The total time these regular-size muffins take in the oven is about 20–21 minutes.
The initial high temperature helps create tall, beautiful bakery-style muffin tops. I use this trick in just about all of my regular-size muffin recipes!
Storage Tip:
Because of the (delicious!) dunk in melted butter, these mini cinnamon sugar pumpkin muffins taste best on day 1. To keep that tasty coating from turning mushy, don’t store them in an airtight container. Instead, loosely cover them, which will allow a little airflow.
More Fall Breakfast Recipes
Print
Mini Cinnamon Sugar Pumpkin Muffins
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews
Author: Sally
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:45 minutes
Yield:24 mini muffins
Category:Muffins
Method:Baking
Cuisine:American
Description
Made with pure pumpkin, whole wheat flour, and extra cinnamon spice, these mini cinnamon sugar pumpkin muffins are a cross between a muffin and a dense cake-style donut. No need for an electric mixer or muffin liners, and no messy frying in oil.
Instructions
Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
In a large bowl, whisk the flour, baking powder, pumpkin pie spice, cinnamon, and salt together. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.
Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
Bake for 13-14 minutes or until a toothpick inserted in the center comes out clean. Bake for 12-14 or until a toothpick inserted in the center comes out clean or when lightly poked, the muffin bounces back. Remove from the oven and cool in the muffin pan for 10 minutes.
For the coating: In a small bowl, mix the granulated sugar and cinnamon together. Use a spoon to help remove the warm muffins from the pan. Lightly dunk a muffin (they can still be a bit warm) in the melted butter. Submerge in the cinnamon-sugar to coat the surface generously. Set upright on cooling rack and repeat with remaining mini muffins.
Muffins taste best eaten on the same day. Cover and store leftover muffins at room temperature for up to 1 day, or in the refrigerator for up to 4 days. To help prevent the coating from turning mushy and wet, only loosely cover them, which will allow a little airflow.
Notes
Freezing Instructions: It’s best to freeze the mini muffins before coating in butter and cinnamon-sugar. After cooling completely, place muffins in a freezer-friendly container and freeze for up to 3 months. Thaw at room temperature before coating. If needed, you can freeze after coating the muffins but the coating gets a little moist as they thaw.
Special Tools (affiliate links): Mini Muffin Pan (like this one or this one) | Glass Mixing Bowls | Whisk | Cooling Rack
Flour: You can use whole wheat flour, all-purpose flour, or a mix of both. I usually make these with 1 cup (125g) all-purpose and 3/4 cup (95g) whole wheat flour.
Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves. This is in addition to the 1 teaspoon of cinnamon—you will still add that.
Regular Size Muffins: Makes 12 regular size muffins. Line a 12-count muffin pan with liners or spray with nonstick spray. Fill muffin cups all the way to the top with batter. Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, reduce temperature to 350°F (177°C) and bake for an additional 16 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 20-21 minutes. The initial high temperature helps create tall muffin tops. You’ll love it!
Donut Pan: To make these in a donut pan, grease a donut pan generously. Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter. Continue with step 5 above.
