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These mini pumpkin muffins are dunked in butter and rolled in cinnamon sugar for a crackly topping. Ready in under 30 minutes, perfect for fall breakfasts!
Nothing screams fall like waking up to a hot cup of coffee and a pile of pumpkin mini muffins.
My kids have always loved the packaged mini muffins that come in little bags for about a million dollars each, but I just can’t bring myself to pay that much for prepackaged, processed muffins when I know how easy they are to make myself at home.
Enter these mini pumpkin muffins! They’re an absolute favorite and a riff on our mini donut muffins. Who doesn’t love a fall twist on an old favorite?
The family also loves our mini banana muffins and mini chocolate chip muffins!
3 Reasons You’ll Love This Recipe:
- Makes a big batch. One recipe makes 72 mini muffins, so you’ll have plenty to share or freeze for later.
- Better than store-bought. The butter dunk and cinnamon sugar coating beats the packaged version every single time.
- Ready in under 30 minutes. Just basic pantry ingredients and one bowl.
Ingredients Notes:
Pumpkin – You’ll need a can of pure pumpkin puree. Make sure not to buy the pumpkin pie mix, as it has loads of other ingredients added.
Sugar – Both white sugar and packed brown sugar for this muffin recipe!
Pumpkin Pie Spice – The cozy flavors in pumpkin pie spice isn’t just great in pies, it also works perfectly in these pumpkin muffins.
Topping Ingredients – Some melted butter, cinnamon, and sugar is the perfect way to top off these mini pumpkin muffins. A quick dunk in the butter and then a roll in the cinnamon/sugar mix is just the way to finish these off!
How to Make Mini Pumpkin Muffins:
Make the batter: Cream the butter and both sugars together until light and fluffy. Beat in the pumpkin, buttermilk, and eggs. Stir the dry ingredients together in a separate bowl, then mix into the batter just until combined.
MIX IT UP!
Get creative and toss in some mini chocolate chips or finely chopped nuts, if you’d like!
Bake: Fill a greased mini muffin tin about 3/4 full. Bake for 13 minutes, or until a tester comes out clean.
Top the muffins: Let the muffins cool for about 10 minutes, then remove from the tin. Melt the butter in one bowl and mix the cinnamon and sugar in another. Dip each muffin top in the butter, then in the cinnamon sugar. Serve right away or store for later.
Serving Ideas:
On a holiday brunch spread alongside my Amish breakfast casserole or piled next to this yogurt parfait board.
These are delicious with a cup of hot coffee, or go all in and make our pumpkin cream cold brew.
Of course, my kids love when I package these up into little bags that they can grab for snacks or a quick breakfast. Super simple and fun.
Storage:
Freezer: Flash freeze the cooled muffins on a baking sheet for 30 minutes, then transfer to a sealed freezer bag for up to 2 months.
Room temp: Store in a paper towel lined container for up to 3 days. The paper towel absorbs extra moisture and keeps the topping from getting soggy.
More Breakfast Favorites:
More Fall Pumpkin Recipes:
- Pumpkin Pie Dip
- Keto Pumpkin Chaffles
- Air Fryer Pumpkin Bombs
- Snickerdoodle Pumpkin Cheesecake Bars
- Pumpkin Pecan Pie
- Pumpkin Crunch Cake
Mini Pumpkin Muffins
Ingredients
For the muffins:
- 1/3 cup butter softened
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 2/3 cup canned pumpkin
- 1/2 cup buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
For the topping:
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 tablespoon cinnamon
Instructions
- Pre-heat oven to 350 degrees.
- Cream together butter and sugars until creamy.
- Beat in pumpkin, buttermilk, and eggs.
- Combine the dry ingredients in a small bowl and mix into the batter. Stir just until combined. Set aside.
- Grease a mini muffin tin and fill muffin wells ¾ of the way full.
- Bake for 13 minutes or until a tester comes out clean and the tops spring back when gently pressed.
- Let muffins cool for 10 minutes before removing from the pan.
- Combine the cinnamon and sugar in a small bowl.
- Dip each muffin first into the butter and then into the cinnamon sugar mixture.
Lisa says
Would love to try these, however the cream cheese question needs to be addressed! Not in the ingredient list and what do you do with the mixture created in step 5?
Please help! Thanks!
Karly says
Sorry about that, Lisa! There’s no cream cheese in this recipe – we used our cream cheese filled pumpkin muffins as the base for these and I didn’t delete out that step when I copied over the instructions. 😉
Lisa says
Thank you Karly, just wanted to be sure, as I’m one of those who has to follow recipes to a “t”! I really enjoy receiving your recipes via email!
Have a wonderful fall and holiday season. ??
Karly says
Of course! I hate when I do that, because I’m sure it makes people a little less trusting of the recipe, but it was tested without the cream cheese and works great! I just missed deleting a line when I copied the recipe over. 🙂
So glad you enjoy the recipes! Hope you have a great holiday season too!
Maria says
Had the same question about the cream cheese! Thought I was going crazy! Just about to make! Enjoy your recipes so much!!
Karly says
Thanks, Maria! And sorry for the confusion!
Elizabeth Barron says
On Step 5 in the instructions, it mentions “combine cream cheese” but cream cheese is not mentioned in the list of ingredients. Is there cream cheese in these mini muffins?
Karly says
Sorry about that! There’s no cream cheese in this recipe – we used our cream cheese filled pumpkin muffins as the base for these and I didn’t delete out that step when I copied over the instructions. 😉
Emad Aldaous says
in the instructions you mentioned in step #5 cream cheese!!! While in the ingredients cream cheese was not mentioned.
Karly says
Sorry about that! There’s no cream cheese in this recipe – we used our cream cheese filled pumpkin muffins as the base for these and I didn’t delete out that step when I copied over the instructions. 😉
Linda says
What do you do with the ingredients from step #5?
Karly says
Sorry about that! There’s no cream cheese in this recipe – we used our cream cheese filled pumpkin muffins as the base for these and I didn’t delete out that step when I copied over the instructions. 😉