Description
Looking for the best mini pumpkin muffins? These quick and easy fall treats are soft, healthy, and full of cozy flavor. Perfect for breakfast ideas, lunchboxes, or party snacks they’re a simple seasonal go-to. Bake a batch for your next autumn gathering or meal prep!
Ingredients
- 1 cup pumpkin puree
- 1 1/4 cups all-purpose flour
- 2/3 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons cinnamon sugar (for topping)
Instructions
- Preheat oven to 350°F and line a mini muffin tin with liners or grease lightly.
- In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- In a large bowl, mix pumpkin puree, brown sugar, eggs, oil, and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients until just combined.
- Scoop the batter into muffin cups, filling about 3/4 full.
- Sprinkle each muffin with a little cinnamon sugar.
- Bake for 12–15 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use whole wheat flour for a healthier twist.
- Mini chocolate chips or walnuts add a fun texture.
- Great for freezing just thaw and enjoy anytime.
- Dairy-free friendly with avocado or coconut oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American