Mini Cinnamon Sugar Pumpkin Muffins

I originally published this recipe in 2012 and have since added new photos and a few more success tips. A timeless favorite! Today’s mini pumpkin muffins are totally pop-able—one-bite wonders, if you will. They’re a fun favorite and I haven’t changed the recipe at all in the past 12 years. Consider them the mini pumpkin version of these baked apple cider donuts.

Why You’ll Love These Mini Cinnamon Sugar Pumpkin Muffins

They’re moist, soft, and dense but not heavy—like the texture of a cake donut. The recipe is based off of my Nutella-stuffed cinnamon sugar muffins, and if you’ve made those before, you know they’re good! Bite-sized like my whole wheat mini pumpkin muffins. And definitely acceptable as a snack, breakfast, or dessert. A dunk in melted butter and a generous roll in cinnamon-sugar gives these pumpkin muffins a scrumptiously sweet coating that will make you think they came from the donut shop. And they’re easy to make! A fun recipe for beginner bakers to try, or to make with young helpers. A great place to use homemade pumpkin pie spice if you have some.

Overview: How to Make Mini Cinnamon Sugar Pumpkin Muffins

Here are all of the ingredients you need. A couple of these ingredients are repeated in the topping, plus some granulated sugar. Another reader, Denise, commented: “I took these for a gathering with friends and they were quite a hit! Easy to make and delicious. A cross between a muffin and a donut hole. ★★★★★”

Mix the dry ingredients together. Whole wheat flour gives these a slightly denser texture, but you can use all-purpose flour if you prefer, or a mix of both. Mix the wet ingredients together, which includes the pumpkin puree. If you have some leftover, here are some recipes to make with leftover pumpkin puree. Combine wet & dry ingredients. And don’t be alarmed at how thick the batter is. You want a cake-like dense muffin. Fill mini muffin pans and bake. No need for muffin liners, and no frying in oil. Melt butter and make cinnamon-sugar coating. Dunk, roll, and enjoy.

Expect a very thick batter:

Try Them Regular Size

Instead of mini muffins, you can bake regular-size cinnamon sugar pumpkin muffins using this muffin batter. I will say that today’s version isn’t quite as soft and pumpkin-forward as my regular pumpkin muffins, though. Still, you’re going to get some excellent pumpkin spice flavor and a nice hearty texture. For 12 regular-size muffins, prepare batter as instructed below and fill a 12-count muffin pan. For tall muffin tops, try my favorite trick: Bake for 5 minutes at 425°F (218°C); then, without opening the oven door, reduce the temperature to 350°F (177°C) and bake for an additional 16 minutes, or until the surface bounces back when lightly pressed and/or a toothpick inserted in the center comes out clean. The total time these regular-size muffins take in the oven is about 20–21 minutes. The initial high temperature helps create tall, beautiful bakery-style muffin tops. I use this trick in just about all of my regular-size muffin recipes!

Storage Tip:

Because of the (delicious!) dunk in melted butter, these mini cinnamon sugar pumpkin muffins taste best on day 1. To keep that tasty coating from turning mushy, don’t store them in an airtight container. Instead, loosely cover them, which will allow a little airflow.