Mini Pumpkin Muffins with Cinnamon Sugar
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Sweet, simple, and easy to make, these miniature pumpkin muffins are just plain fun. The muffins are tender, packed with nutmeg, ginger, and cloves, and topped with a sparkle of cinnamon sugar. They make a big batch, so get ready to share a sweet two-bite treat with a deserving friend or neighbor!
These mini muffins are based on the pecan streusel-topped pumpkin muffins we love, and came about because, well, I signed up to bring mini pumpkin muffins to my daughter’s preschool Thanksgiving feast. Baby carrots and the like were already covered, which is what happens when you’re always the last to remember the sign-up sheet. This is my lot in life; I’m OK with it.
Long story short, I’m not sad, because I think these muffins adapt beautifully to the miniature treatment, and I love that it yields a huge batch: 48 mini muffins, to be exact! Perfect for sharing with preschools, neighbors, coworkers, and anyone else you appreciate.
Why You’ll Love These Mini Pumpkin Muffins
- Full of rich fall flavors: pumpkin, obviously, with nutmeg, ginger, and cloves
- Fluffy and tender crumb on the inside
- The glittering cinnamon sugar topping is the real selling point
- Easy to make in one bowl, no electric mixer required
- Uses one full can of pumpkin—nothing left over to think about
- Everything is cuter in miniature!
Ingredient Notes
Pro Tip
If you prefer, substitute 1 and 1/2 teaspoons of pumpkin pie spice for the spices mixed into the muffin batter. Most pumpkin pie spice blends include a lot of cinnamon, so this will tilt the flavor profile more in that direction.
One Bowl To Rule Them All
In addition to the lovely taste and high yield, the other reason I adore this recipe is that the muffin batter comes together with zero fuss and all in one bowl.
Simply whisk together all of the liquid ingredients, then sprinkle the spices, baking powder, and baking soda on top. Give it another whisk to be sure all of these ingredients are evenly distributed, then sprinkle the flour on top.
After adding the flour, the batter will look somewhat lumpy, but fold it together with a wooden spoon or rubber spatula just until it evens out and no streaks of flour remain.
Helpful Equipment
I’m a big believer that most recipes should require no specialty equipment, but there are two items that are truly must-haves for these muffins. One, clearly, is a miniature muffin tin. The other is a size 40 cookie dough scoop, which makes portioning the batter so incredibly easy. If you’re unsure the size of a scoop, look inside the round part for a little engraved number—that denotes the size.
Storage & Freezing Tips
- To Store: After cooling all the way to room temperature, tuck these muffins in an airtight container and store on the counter. If you notice drops of condensation collecting inside the container, crack the lid to release a small amount of moisture. They taste best within 2 days or so.
- To Freeze: Although I haven’t tried freezing these, based on experience with other muffins, I am confident they can be frozen for 2-3 months, then defrosted at room temperature overnight or rapidly thawed in the microwave as needed. Stock the freezer for future snacks!
More Pumpkin Favorites
- Feel-Good Pumpkin Muffins
- Bourbon Molasses Pumpkin Pie
- Mini Pumpkin Custards
- Maple Pumpkin Granola
- Pumpkin Zucchini Muffins
- Homemade Pumpkin Pie Spice
Mini Pumpkin Muffins with Cinnamon Sugar
Ingredients
Muffins
- 1 (15 ounce) can pumpkin puree
- 1/2 cup canola oil
- 3 large eggs
- 1 and 1/4 cups granulated white sugar
- 1 and 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon each ground nutmeg, ginger, and table salt see note
- 1/8 teaspoon ground cloves
- 2 and 1/4 cups all-purpose flour see note
Topping
- 2 Tablespoons granulated white sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 425°F. Generously coat a miniature muffin tin with cooking spray.
- In a large bowl, combine the pumpkin, oil, eggs, and sugar. Whisk until smooth.1 (15 ounce) can pumpkin puree, 1/2 cup canola oil, 3 large eggs, 1 and 1/4 cups granulated white sugar
- Sprinkle the baking powder, baking soda, nutmeg, ginger, salt, and cloves over the liquid ingredients. Whisk again until evenly combined.1 and 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon each ground nutmeg, ginger, and table salt, 1/8 teaspoon ground cloves
- Add the flour and fold in with a spatula or wooden spoon, mixing just until combined. It will look a little lumpy at first; keep mixing through that and until no streaks of flour remain, but stop at that point.2 and 1/4 cups all-purpose flour
- Divide batter evenly among the prepared muffin wells. (A #40 cookie scoop is the perfect size.)
- To make the topping, stir sugar and cinnamon together in a small bowl. Sprinkle evenly on top of the muffins.2 Tablespoons granulated white sugar, 1/2 teaspoon ground cinnamon
- Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F and bake for another 7-9 minutes. When done, the muffins will have a copper-like crust on top, and a toothpick inserted into the centers will come out dry or with a few moist crumbs, but no large streaks of batter.
- Let cool for 10-15 minutes in the pan, then remove to a wire rack to cool completely.
Notes
- Oil: Although I originally wrote this recipe with canola oil, you can alternatively use another vegetable oil you like, olive oil, or any other cooking oil with a neutral flavor.
- Spices: If you prefer, substitute 1 and 1/2 teaspoons of pumpkin pie spice for the ginger, nutmeg, and cloves mixed into the muffin batter. Most pumpkin pie spice blends include a lot of cinnamon, so this will tilt the flavor profile in that direction. Be sure to still add in the salt.
- Flour: Substitute up to 1/2 of the flour with white whole wheat flour.
- Storage: After cooling all the way to room temperature, tuck these muffins in an airtight container and store on the counter. If you notice drops of condensation collecting inside the container, crack the lid to release a small amount of moisture. They taste best within 2 days or so.
- Freezing: Although I haven’t tried freezing these, based on experience with other muffins, I am confident they can be frozen for 2-3 months, then defrosted at room temperature overnight or rapidly thawed in the microwave as needed.
- Recipe: Based on my pumpkin pecan crunch muffins, in turn adapted from Smitten Kitchen’s pumpkin bread.
