Mini Pumpkin Muffins with Cinnamon Sugar

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Sweet, simple, and easy to make, these miniature pumpkin muffins are just plain fun. They make a big batch and are perfect for sharing!!

Prep Time15

Cook Time40

Total Time55

Course: Bread

Cuisine: American

Keyword: mini pumpkin muffins

Servings: mini muffins

Calories: 70kcal

Author: Monica Lensink

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.

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.