Mini Pumpkin Muffins

Mini pumpkin muffins became a staple in my kitchen when my niece asked for “little cupcakes that taste like fall” one cozy Sunday afternoon so we pulled out what we had on hand and started baking and by the time they came out of the oven the house was filled with the sweet smell of cinnamon and pumpkin. That memory has stuck with me and now I make these muffins every time I want a quick seasonal snack or something warm and comforting to share.

What I love about them is that they’re just the right size for kids and adults alike and they bake so quickly that they’re perfect for last-minute treats. Whether I’m packing them into lunchboxes or setting out a tray for brunch they always disappear fast and leave everyone smiling.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pumpkin puree – Delivers rich moisture and warm fall flavor to every bite.
• All-purpose flour – Gives the muffins structure and lightness.
• Brown sugar – Adds depth and sweetness with a hint of molasses.
• Eggs – Help the muffins hold together and add richness.
• Vegetable oil – Keeps the muffins soft and moist.
• Baking soda – Helps them rise into fluffy domes.
• Pumpkin pie spice – Gives the muffins that signature fall spice blend.
• Cinnamon sugar – Adds a sweet crunchy topping for a little sparkle.
• Vanilla extract – Enhances all the cozy flavors in the batter.
• Salt – Balances the sweetness and rounds out the flavor.

Tools You’ll Need

• Mixing bowls – For combining your dry and wet ingredients separately.
• Whisk – Helps blend everything together evenly and lump-free.
• Spatula – Perfect for folding ingredients gently and scraping the bowl clean.
• Mini muffin tin – The star tool for baking these tiny muffins.
• Mini muffin liners – Keeps the muffins easy to grab and mess-free.
• Measuring cups and spoons – Essential for accuracy and consistency.

Instructions

Step 1: Prep the oven and pan

I start by preheating the oven to 350°F and lining my mini muffin tin with paper liners or lightly greasing them with nonstick spray.

Step 2: Mix the dry ingredients

In a medium bowl, I whisk together the flour, baking soda, pumpkin pie spice, and salt until everything’s nicely blended.

Step 3: Combine the wet ingredients

In a separate larger bowl, I mix the pumpkin puree, brown sugar, eggs, oil, and vanilla extract. I stir it until the mixture is smooth and silky.

Step 4: Make the batter

I pour the dry ingredients into the wet mixture and stir gently with a spatula until just combined. I don’t overmix because I want the muffins to stay light and fluffy.

Step 5: Fill the muffin tin

Using a small cookie scoop or spoon, I fill each muffin liner about 3/4 full. Then I sprinkle the tops lightly with cinnamon sugar for a sweet, crunchy finish.

Step 6: Bake and cool

I bake the muffins for 12–15 minutes or until a toothpick inserted into the center comes out clean. After they’re done, I let them cool in the pan for 5 minutes before transferring them to a wire rack.

Tips

If you want a healthier version, I’ve used half whole wheat flour and it still turns out great. For a dairy-free option, you can use avocado oil or coconut oil and it doesn’t change the flavor much at all. And when I want to give them a little extra something, I add mini chocolate chips or chopped walnuts into the batter.

Ways to Serve

These muffins are perfect for breakfast on-the-go, school snacks, or a quick treat with coffee or tea. I also love setting them out for fall gatherings alongside a big pot of cider. They’re just the right size for popping into your mouth without needing a fork or plate.

Frequently Asked Questions

Can I freeze mini pumpkin muffins?

Yes! Just let them cool completely and store them in a freezer-safe bag for up to 3 months.

How long do mini pumpkin muffins stay fresh?

They stay soft for about 3–4 days in an airtight container at room temperature.

Can I make this recipe with regular muffin tins?

Absolutely. Just increase the bake time to around 18–20 minutes and keep an eye on them.

Are mini pumpkin muffins healthy?

They’re lighter than most fall treats and you can make them even healthier by using less sugar or whole wheat flour.

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well cooked and pureed until smooth.

See You in the Kitchen

I hope you try out these mini pumpkin muffins! They’re such a fun and easy way to bring fall flavor into your kitchen and I’d love to hear how you customize them to make them your own. Save this recipe for your next cozy baking day and share the joy with someone you love.

Happy Cooking!

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