Mini Pumpkin Muffins Recipe
Mini pumpkin muffins are soft, moist and fluffy bite sized pumpkin spiced pumpkin muffins. These pumpkin mini muffins are easy to make using a handful of simple ingredients and are perfect for a quick and delicious fall breakfast or snack.
Equipment
- 1 24 ct. mini muffin pan
- 2 large mixing bowls
- 2 small mixing bowls
- 1 whisk
- 1 small cookie scoop (1 tbsp, 15 ml) optional
Ingredients
Mini Pumpkin Muffins
- 1¾ cup (210 g) all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground all spice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 4 tablespoons (57 g) unsalted butter, melted and cooled slightly
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 cup (250 g) canned pumpkin puree
- ½ cup (120 ml) milk, room temperature
Cinnamon Sugar Coating
- 4 tablespoons (57 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 F (190 C). Lightly grease a 24 ct. mini muffin pan.
- In a mixing bowl, whisk the flour, baking powder, ground spices and salt together until well combined.1¾ cup (210 g) all purpose flour, 1½ teaspoons baking powder, 1 teaspoon ground cinnamon , ½ teaspoon ground ginger, ½ teaspoon ground all spice, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves , ½ teaspoon salt
- Whisk the melted and cooled butter, light brown sugar, sugar, egg, vanilla extract, pumpkin puree and milk together until smooth and well combined. Whisk in the dry ingredients with the wet until just combined until no streaks of flour are visible. Make sure not to overmix.4 tablespoons (57 g) unsalted butter, melted and cooled slightly , ½ cup (100 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 large egg, room temperature, 1 cup (250 g) canned pumpkin puree, ½ cup (120 ml) milk, room temperature
- Use a tablespoon sized cookie scoop to scoop the pumpkin mini muffin batter into each of the prepared mini muffin wells in the pan. Bake the muffins for 10 - 12 minutes or until the sides of the muffins are lightly golden and the tops bounce back quickly when lightly pressed.
- Cool the muffins in the pan for 5 minutes.Gently remove them from the pan to cool further on a cooling rack. There will be batter leftover to make 12 more mini pumpkin muffins. Use a paper towel to wipe away any leftover pumpkin muffin in the muffin pan. Lightly grease 12 mini muffin wells, scoop the remaining batter into the pan, bake and cool.
- While the muffins cool, melt the butter in a small bowl. Whisk the cinnamon and sugar together in another bowl. Quickly dip the cooled pumpkin mini muffins into the melted butter. Quickly roll the entire mini muffin into the cinnamon sugar mixture. Place each cinnamon sugar pumpkin muffin on the cooling rack. Repeat until all the mini muffins are coated in the sweet and crunchy coating and enjoy!4 tablespoons (57 g) unsalted butter, melted , ½ cup (100 g) granulated sugar, 1 teaspoon ground cinnamon
Notes
Store: Once these pumpkin spice muffin minis are rolled in the cinnamon sugar, the are truly best when enjoyed the same day they are made. To enjoy them beyond the day they are made, store them in an airtight container lined with paper towels on the bottom. Place them in a single layer in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
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