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Mini Cinnamon Sugar Pumpkin Muffins Recipe

Mini Cinnamon Sugar Pumpkin Muffins Recipe
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★★★★★

5 from 10 reviews

These Mini Cinnamon Sugar Pumpkin Muffins are a delightful fall treat, combining moist pumpkin flavor with warm spices and a crunchy cinnamon sugar topping. Perfect for breakfast or a snack, these bite-sized muffins are easy to make and packed with cozy autumn taste.

Ingredients

Scale

Dry Ingredients

  • 1 and 3/4 cups (220g) whole wheat flour or all-purpose flour, or mix of both
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 3/4 cup (170g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) milk (any kind)

Topping

  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease or line a mini muffin tin with paper liners to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, ground cinnamon, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, mix the melted butter and brown sugar until smooth. Add the egg and vanilla extract, and whisk until fully incorporated. Stir in the pumpkin puree and milk until the batter is uniform.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula just until combined. Be careful not to overmix, as this can result in tough muffins.
  5. Fill Muffin Tin: Spoon the batter evenly into the prepared mini muffin cups, filling each about 3/4 full.
  6. Bake: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Prepare Topping: While the muffins bake, mix the granulated sugar and ground cinnamon in a small bowl. Melt the remaining butter separately.
  8. Add Topping: As soon as the muffins come out of the oven, brush the tops lightly with melted butter, then immediately sprinkle the cinnamon sugar mixture evenly over each muffin to create a sweet, crunchy finish.
  9. Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely or serve warm for best flavor and texture.

Notes

  • Using a combination of whole wheat and all-purpose flour adds a nutty flavor and more fiber while keeping the texture tender.
  • Ensure the pumpkin puree is pure and not pumpkin pie filling, which contains added sugar and spices.
  • For a dairy-free option, substitute butter with coconut oil and use plant-based milk.
  • For extra spice, add a pinch of nutmeg or cloves to the dry ingredients.
  • Mini muffins bake faster than regular sized muffins, so watch closely to avoid overbaking.
  • These muffins freeze well; store in an airtight container for up to 3 months.

Nutrition

Keywords: pumpkin muffins, mini muffins, cinnamon sugar topping, autumn recipe, quick bake, healthy muffins

Find it online: https://kitchenbynora.com/mini-cinnamon-sugar-pumpkin-muffins-recipe/