Cinnamon Sugar Mini Pumpkin Muffins
User Reviews
4.6
Cinnamon Sugar Mini Pumpkin Muffins
Description
The Cinnamon Sugar Mini Pumpkin Muffins use a combination of all-purpose flour, baking powder, and traditional fall spices including cinnamon, pumpkin pie spice, allspice, nutmeg, and cloves to create a warmly spiced base. Pumpkin puree, along with coconut oil, almond milk, molasses, and vanilla, provides moisture and richness. The batter is thick, ensuring a dense yet tender muffin.
After baking at 400°F for about 11 to 12 minutes, the tops are coated with a cinnamon sugar blend, adding a slightly crunchy and sweet crust. These bite-sized muffins are fast to bake and have a flavor profile balancing earthy pumpkin with warming spices and a sugary finish.
They are best enjoyed warm fresh from the oven but will keep well stored airtight at room temperature for several days or frozen for several months. The sugar coating may soften over time but can be refreshed by rolling the muffins again in cinnamon sugar.
Ingredients
Muffins
- 1 cup all-purpose flour plus 2 tablespoons
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon cloves ground
- pinch salt optional and to taste
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- ¾ cup pumpkin not pumpkin pie filling, puree
- ⅓ cup coconut oil melted (vegetable or canola oil may be substituted)
- ¼ cup almond milk other milks may be substituted including coconut, soy, rice, cow, Silk brand, unsweetened vanilla
- 2 tablespoons molasses mild or medium
- 1 tablespoon vanilla extract
Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
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
- Store muffins airtight at room temperature for up to 5 days or freeze for up to 6 months.
- The cinnamon sugar coating may soften over time; re-roll muffins in cinnamon sugar to restore texture.
- Batter thickness is normal; add a splash of milk if needed to thin before baking.
- Watch baking time closely as mini muffins cook quickly and ovens vary; start checking at 8 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24mini muffins
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 80kcal | 4% |
| Carbohydrates | 13g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Sodium | 48mg | 2% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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