Foolproof Mini Pumpkin Muffins are soft, moist, bite-sized treats filled with warm cinnamon and allspice that bake in 15 minutes. These pillowy muffins are made with real pumpkin puree and simple pantry staples and have a tender crumb with an optional cinnamon-sugar coating for a donut-like crunch.
Enjoy this perfection for fall breakfasts, snacks, or holiday treats!
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Why You’ll Love This Recipe
I love that these bite-sized foods are so easy to make and full of flavor! You can use a mixer to prepare the batter quickly. But you can just mix by hand. The ingredients aren't hard to find, too. Best of all, you can make it your version! Others like adding mashed banana, brown sugar, or chopped walnuts for extra flavor and texture.
Ingredients
Listed below are all the ingredients you will need:
- baking powder
- baking soda
- allspice
- ground cinnamon
- salt
- pumpkin spice
- unsalted butter
- granulated sugar
- egg
- vanilla extract
- pumpkin puree
- all-purpose flour
See the recipe card for quantities.
Instructions
Prepare and Beat
Preheat the oven to 350°F (175°C). Then, lightly grease a mini muffin pan with oil or nonstick cooking spray.
In a large mixing bowl, add the softened butter and granulated sugar. Then, beat until light and creamy.
Mix the Ingredients
Next, add the vanilla extract, egg, and pumpkin puree. Mix the wet ingredients until everything is well combined and smooth.
Add the all-purpose flour, baking powder, baking soda, allspice, cinnamon, salt, and pumpkin spice.
Then gently mix until just combined, without overmixing.
Bake
Spoon the batter into the prepared mini muffin tin, filling each cavity about halfway. Then, gently smooth the batter if needed.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Then, remove the muffins from the oven.
Let them cool in the pan or on a wire rack for about 5 minutes.
Coat the Muffins (Optional)
Meanwhile, melt the butter in a small bowl. In another bowl, mix the granulated sugar and ground cinnamon until combined.
Next, lightly dip the tops of the warm muffins into the melted butter. Then, roll or dip them in the cinnamon sugar mixture until evenly coated.
Serve and Enjoy
Lastly, transfer the mini pumpkin muffins to a serving plate. Serve warm or at room temperature and enjoy!
Substitutions & Variations
- Ingredient Swap
Replace the unsalted butter with plant-based butter. - Variation
Try adding mini chocolate chips for an extra sweet treat. - Mistake to Avoid
Avoid overmixing the batter after adding the flour. Too much can make your mini pumpkin muffins dense and rubbery. The trick is to stir just until the dry ingredients disappear into the batter. - Storage Tips
- Store cooled mini muffins in an airtight container at room temperature for up to 2 days or refrigerate for 3-4 days.
- For longer storage, freeze plain muffins in a freezer-safe container for up to 3 months.
FAQs
Foolproof Mini Pumpkin Muffins
Ingredients
For the Mini Pumpkin Muffins
- ¼ cup unsalted butter softened
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ½ cup pure pumpkin puree
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 pinch pumpkin spice
For the Cinnamon Sugar Coating (Optional)
- ¼ cup unsalted butter melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Prepare and Beat
- Preheat the oven to 350°F (175°C). Then, lightly grease a mini muffin pan with oil or nonstick cooking spray.
- In a large mixing bowl, add the softened butter and granulated sugar. Then, beat until light and creamy.
Mix the Ingredients
- Next, add the vanilla extract, egg, and pumpkin puree. Mix the wet ingredients until everything is well combined and smooth.
- Add the all-purpose flour, baking powder, baking soda, allspice, cinnamon, salt, and pumpkin spice.
- Then gently mix until just combined, without overmixing.
Bake
- Spoon the batter into the prepared mini muffin tin, filling each cavity about halfway. Then, gently smooth the batter if needed.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Then, remove the muffins from the oven.
- Let them cool in the pan or on a wire rack for about 5 minutes.
Coat the Muffins (Optional)
- Meanwhile, melt the butter in a small bowl. In another bowl, mix the granulated sugar and ground cinnamon until combined.
- Next, lightly dip the tops of the warm muffins into the melted butter. Then, roll or dip them in the cinnamon sugar mixture until evenly coated.
Serve and Enjoy
- Lastly, transfer the mini pumpkin muffins to a serving plate. Serve warm or at room temperature and enjoy!
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Recipes for Every Moment
Need a quick homemade snack for hungry kids and toddlers? These Mini Pumpkin Muffins are soft, easy to make, and full of pumpkin spice flavor. Enjoy this cozy little treat together!
Storytelling Time!
I love the holiday season, don't you? All the baking happening, Christmas lights coming up, and families making plans for Thanksgiving and Christmas!
Around this time of the year, I feel like I'm living in the kitchen because I'm constantly baking bread, muffins, and cookies. I knew I had to bake something with pumpkin, and pumpkin spice muffins came to mind!
However, if you roll the muffins in butter, then a cinnamon-sugar mix, they actually look like donuts. And they taste like that as well because the texture of the muffins is so fluffy!
Jenaia Raepple says
There is no flour in the instructions at the top or in the recipe card directions yet there is in the ingredient list. Am I suppose to use flour?
Jane says
What?! Lainey, it's pumpkin season, so excited to try this!
Sweetiepieeeeeee says
Yum yum! These muffins are sooooooo good!!