Mini Cinnamon Sugar Pumpkin Muffins

If you’re looking for a delightful treat that perfectly captures the essence of fall, you’re in for a treat with these Mini Cinnamon Sugar Pumpkin Muffins! They are soft, fluffy, and bursting with warm spices. This recipe has become a family favorite for good reason: they’re easy to make and are perfect for any occasion, whether it’s a cozy weekend breakfast or a sweet snack after school. Trust me, once you take a bite of these mini muffins, you’ll be wanting to share them with friends and family!

These Mini Cinnamon Sugar Pumpkin Muffins are not only delicious but also incredibly versatile. You can whip them up quickly on busy weeknights or bake a batch to impress your guests at gatherings. Plus, there’s something so comforting about enjoying a warm muffin straight from the oven!

Why You’ll Love This Recipe

• Quick and Easy: With just a few simple steps, you can have these muffins ready in no time—no electric mixer needed!
• Family-Friendly: Kids love these sweet little bites, making them perfect for lunchboxes or after-school treats.
• Make-Ahead Convenience: Bake them ahead of time and enjoy throughout the week. They stay fresh for days!
• Flavorful Delight: The combination of pumpkin and cinnamon creates a cozy flavor that’s hard to resist.
• No Messy Frying: These muffins are baked, not fried, so you can enjoy them guilt-free.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to create these mouthwatering muffins! You probably already have many of these items in your pantry.

For the Muffins

• 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)

For the Topping

• 1/2 cup (100g) granulated sugar
• 2 teaspoons ground cinnamon
• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted

Variations

What I love about this recipe is how flexible it is! Feel free to get creative with your ingredients.

• Add Nuts: Toss in some chopped walnuts or pecans for an extra crunch.
• Chocolate Chips: Mix in some dairy-free chocolate chips for a rich twist.
• Dried Fruits: Add raisins or cranberries for a fruity surprise in every bite.
• Swap the Milk: Use almond milk or oat milk if you’re looking for a dairy-free option.

How to Make Mini Cinnamon Sugar Pumpkin Muffins

Step 1: Preheat the Oven

First things first—preheat your oven to 350°F (177°C). This step is crucial because it ensures even baking. While the oven warms up, spray your mini muffin pan with nonstick spray. This will help prevent any sticking later on!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, ground cinnamon, and salt. Mixing these ingredients together first helps ensure that each muffin is evenly spiced and fluffy.

Step 3: Combine Wet Ingredients

In another medium bowl, whisk together the melted butter and brown sugar until well combined. Then add in the egg, vanilla extract, pumpkin puree, and milk. Whisk until smooth—this mixture brings richness and moisture to our muffins!

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients. Using your whisk again, gently mix until everything is just combined. Be careful not to over-mix; we want our muffins to stay soft and tender!

Step 5: Fill the Muffin Pan

Using a small spoon, carefully fill each muffin tin about two-thirds full with batter. This gives them room to rise while baking without overflowing.

Step 6: Bake!

Pop those muffins into your preheated oven! Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean. When they’re done baking, let them cool in the pan for about 10 minutes—this lets them set up nicely.

Step 7: Coat with Cinnamon Sugar

In a small bowl, mix together granulated sugar and cinnamon for that delicious topping! Once your muffins are cool enough to handle but still warm, dunk each one lightly in melted butter before rolling it in the cinnamon-sugar mixture. This adds that irresistible sweet crunch we all love!

And there you have it—your very own batch of Mini Cinnamon Sugar Pumpkin Muffins! Enjoy them fresh out of the oven or store any leftovers at room temperature or in the fridge to savor later. Happy baking!

Pro Tips for Making Mini Cinnamon Sugar Pumpkin Muffins

Creating the perfect mini muffins is all about the details. Here are a few tips to ensure your muffins turn out delicious every time!

• Use room temperature ingredients: Bringing your egg and milk to room temperature helps them blend more easily into the batter, resulting in a smoother texture and better rise.
• Don’t over-mix the batter: Mixing just until combined keeps the muffins tender. Over-mixing can lead to dense, tough muffins that aren’t as enjoyable.
• Check for doneness early: Ovens can vary, so start checking for doneness at the lower end of the baking time. You want a toothpick inserted in the center to come out clean without drying out the muffins.
• Experiment with spices: While pumpkin pie spice and cinnamon are classic, feel free to add nutmeg or ginger for an extra layer of warmth and flavor that complements pumpkin beautifully.
• Store properly: To keep your muffins fresh, store them loosely covered at room temperature, allowing some airflow to prevent moisture from making your sugar coating soggy.

How to Serve Mini Cinnamon Sugar Pumpkin Muffins

These delightful mini muffins make a charming addition to any gathering or snack table. Here are some creative ways to present them!

Garnishes

• Powdered sugar dusting: A light sprinkle of powdered sugar on top adds an elegant touch and enhances the sweetness visually.
• Chopped nuts: Sprinkle some chopped pecans or walnuts on top for added crunch and flavor that complements the soft muffin texture.

Side Dishes

• Fresh fruit salad: A vibrant mix of seasonal fruits like apples, pears, and berries balances the sweetness of the muffins and offers a refreshing contrast.
• Greek yogurt: Creamy Greek yogurt adds protein and can be enjoyed alongside your muffins as a dip or topping, enhancing both taste and nutrition.
• Hot cocoa or spiced tea: Pairing these muffins with a warm beverage like cocoa or spiced tea creates a cozy atmosphere, perfect for enjoying during chilly days.
• Cheese platter: A selection of mild cheeses can provide a savory balance to the sweet flavors of your mini muffins, making it an excellent choice for gatherings.

With these serving suggestions and pro tips, you’re all set to impress family and friends with your delicious mini cinnamon sugar pumpkin muffins! Happy baking!

Make Ahead and Storage

These Mini Cinnamon Sugar Pumpkin Muffins are perfect for meal prep! They can be made in advance, stored, and enjoyed throughout the week. Here’s how to keep them fresh and tasty.

Storing Leftovers

• Store leftover muffins at room temperature for up to 1 day.
• For longer freshness, place them in the refrigerator for up to 4 days.
• To prevent the cinnamon-sugar coating from becoming mushy, loosely cover the muffins to allow for airflow.

Freezing

• Allow the muffins to cool completely before freezing.
• Place them in an airtight container or freezer bag, separating layers with parchment paper if desired.
• They can be frozen for up to 3 months. Label with the date for easy reference.

Reheating

• For best results, reheat muffins in a preheated oven at 350°F (177°C) for about 5-7 minutes until warmed through.
• Alternatively, use a microwave for about 15-20 seconds, but this may soften the sugar coating.

FAQs

Here are some common questions readers might have about these delightful muffins!

Can I substitute the flour in Mini Cinnamon Sugar Pumpkin Muffins?

Absolutely! You can use a mix of whole wheat flour and all-purpose flour, or stick to one type based on your preference. Both options work well!

How long do Mini Cinnamon Sugar Pumpkin Muffins last?

These muffins taste best on the same day they are baked. However, they can be stored at room temperature for 1 day or in the refrigerator for up to 4 days.

Can I make Mini Cinnamon Sugar Pumpkin Muffins without eggs?

Yes! You can replace the egg with a flaxseed meal or applesauce as a binding agent. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water or 1/4 cup of applesauce as a substitute.

What’s the best way to enjoy Mini Cinnamon Sugar Pumpkin Muffins?

These muffins are delightful when served warm! Enjoy them as a snack or dessert with your favorite hot beverage for an extra cozy experience.

Final Thoughts

I hope you find joy in making these Mini Cinnamon Sugar Pumpkin Muffins! They are not only easy to whip up but also bring that warm, comforting flavor of fall right into your kitchen any time of year. Enjoy every delicious bite and feel free to share your experiences and variations with me. Happy baking!