Cinnamon Pumpkin Mini Muffins
User Reviews
5
Cinnamon Pumpkin Mini Muffins
Description
The Cinnamon Pumpkin Mini Muffins start with a blend of softened cream cheese, butter, and sugar to create a rich, creamy base. Pumpkin puree and vanilla add moisture and subtle sweetness. The dry ingredients include all-purpose flour, baking soda, baking powder, salt, nutmeg, and cinnamon for warm spice notes. Chopped walnuts provide added texture throughout. After baking in mini muffin pans at 350°F until lightly browned, the muffins are brushed with melted butter and rolled in cinnamon sugar, giving them a delicate sweet crust.
The result is a moist, tender crumb with a pleasant cinnamon aroma. The small size makes them convenient for portion control or sharing. They can be stored in an airtight container for up to four days and enjoyed as a comforting breakfast or snack.
Ingredients
- 8 oz cream cheese softened
- 1 butter softened (divided, stick
- 2 cups white sugar divided
- 2 egg
- 1 1/4 cup pumpkin not pumpkin pie filling, canned
- 1 tsp. vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 4 tsp. cinnamon divided
- 1/4 tsp. nutmeg
- 1/2 cup walnuts chopped
Instructions
- Heat oven to 350° and grease a mini muffin pan. If you have two, grease them both.
- Add cream cheese, 1/2 a stick of butter (save other 1/2 for later), and 1 1/4 cup of the sugar in a mixing bowl and cream together well.
- Add eggs and mix until fully incorporated. Add pumpkin and vanilla.
- In a different bowl, combine flour, baking soda, baking powder, salt, nutmeg, and 2 tsp of the cinnamon (save the rest for later).
- Mix the dry ingredients with the wet ingredients, careful to not overmix and add the walnuts.
- Spoon batter into mini muffins cups until almost full. Bake 16-18 minutes or until lightly browned and cooked through.
- Melt remaining 1/2 stick of butter in a small ramekin, and mix remaining 3/4 cup of sugar and 2 tsp. of cinnamon in a shallow dish.
- When muffins come out of the oven and have cooled enough to handle, brush each one lightly with melted butter and then roll around in the cinnamon sugar. Store in an air-tight container for up to 4 days. Enjoy!
User Reviews
Overall Rating
5
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