These Mini Pumpkin Muffins are topped with cinnamon and sugar for a sweet Fall treat for breakfast or an afternoon snack. These tender muffins are loaded with pumpkin spice and the crackly cinnamon sugar topping is so good! So much more economical and tastier than buying the box of pumpkin mini muffins at the store!
Nothing screams fall like waking up to a hot cup of coffee and a pile of mini pumpkin 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?
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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!
What We Love About This Recipe!
These muffins are soft and tender, loaded with pumpkin flavor, and have a crispy, crackly topping made of cinnamon and sugar. That crackly topping gives these mini muffins the perfect texture.
How to Make Mini Pumpkin Muffins:
Pumpkin Muffin Mix: To begin preparing the muffin batter you’ll need to add the butter, white sugar, and brown sugar to a mixing bowl and cream together until they are light and fluffy.
Next you can beat in the pumpkin puree, buttermilk, and eggs. Finally add the remaining dry ingredients to a small mixing bowl and combine. Stir that into the muffin batter and mix until it is well combined and is smooth and creamy.
MIX IT UP!
Get creative and toss in some mini chocolate chips or finely chopped nuts, if you’d like!
Bake the Muffins: Once you’ve finished preparing the pumpkin muffin mix you can go ahead and start filling a greased mini muffin tin with the batter until each mini muffin well is about 3/4 full.
Pop the muffin tin into the oven and let it bake for 15 minutes or until a tester comes out clean. These mini pumpkin muffins are pretty simple to make and bake, but there is one last step to perfect them!
Top the Muffins: After the mini pumpkin muffins have cooled, about 10 minutes, remove them from the muffin tin. These muffins are best served with a cinnamon sugary topping so start by melting some butter in a small bowl and then mixing up the cinnamon and sugar in another.
Start dipping each muffin top into the melted butter, and then into the cinnamon sugar mixture. Once you’ve got each muffin top dipped in the mixture you can immediately serve or store for later!
When the pumpkin muffins have completely cooled you can store them in a paper towel lined container with another paper towel covering the top of the muffins. This will help absorb any moisture and prevent sogginess.
Yes, these muffins will freeze well! Let them cool completely before placing on a baking sheet and doing a quick flash freeze for about half an hour or until they are partially frozen. Then place the muffins into a sealed freezer safe bag and they will last up to a couple of months.
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
For the muffins:
For the topping:
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 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.