Cinnamon Sugar Mini Pumpkin Muffins

Name: Cinnamon Sugar Mini Pumpkin Muffins
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 24 mini muffins
Ingredients: 1 cup plus 2 tablespoons all-purpose flour; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice; ½ teaspoon allspice; ½ teaspoon nutmeg; ½ teaspoon ground cloves; pinch salt; ¾ cup granulated sugar; ¼ cup light brown sugar; ¾ cup pumpkin puree; ⅓ cup coconut oil; ¼ cup Silk Unsweetened Vanilla Almond Milk; 2 tablespoons mild or medium molasses; 1 tablespoon vanilla extract; ⅓ cup granulated sugar; 1 teaspoon cinnamon

User Reviews

4.6

114 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings
24 mini muffins
Calories
80 kcal
Course
Breakfast, Bread
Cuisine
American

Cinnamon Sugar Mini Pumpkin Muffins

Jade Rice

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These mini pumpkin muffins are coated in cinnamon sugar and are bursting with fall flavor! Even better, they're accidentally vegan!

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Ingredients

Servings

Muffins

1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon ground cloves
pinch salt optional and to taste
¾ cup granulated sugar
¼ cup light brown sugar packed
¾ cup pumpkin puree not pumpkin pie filling
⅓ cup coconut oil melted (vegetable or canola oil may be substituted)
¼ cup Silk Unsweetened Vanilla Almond Milk other milks may be substituted including coconut, soy, rice, cow
2 tablespoons mild or medium molasses
1 tablespoon vanilla extract

Cinnamon Sugar Coating

⅓ cup granulated sugar
1 teaspoon cinnamon

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Instructions

Preheat oven to 400F. Spray two 12-count mini muffin pans (or use one Non-Stick 12-Cup Regular Muffin Pan) very well with floured cooking spray or grease and flour the pans; set aside.
Muffins
In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it.
Divide batter equally among the cavities of the prepared pans. Each cavity will be just under 3/4 full (don’t exceed 3/4 full or they could overflow).
Bake for about 11 to 12 minutes (start checking at 8 minutes and keep a very close eye on them because mini muffins cook quickly and all pan sizes and ovens vary), or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter (if making full-size, baking time will be similar to this recipe).
Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. They can be dipped in the cinnamon-sugar coating as soon as they’re cool enough to handle.
Cinnamon Sugar CoatingIn a medium bowl, add the sugar, cinnamon, and stir to combine.
Gently roll each muffin through cinnamon-sugar until evenly coated. Serve immediately.

Notes

Muffins are best warm and fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. Note the cinnamon sugar coating could liquify and ‘melt’ as the days pass because the muffins attract moisture, get softer as time passes, and the coating melts. Simply re-roll muffins through additional cinnamon-sugar if desired.