Why You’ll Love These Mini Pumpkin Muffins

I love how these muffins are packed with warm fall spices that make the house smell amazing. They’re quick to mix up, bake in about half the time of regular muffins, and are perfectly bite-sized for kids or parties. The pumpkin puree keeps them moist and tender, and I only need simple pantry ingredients to whip them together. Best of all, they freeze beautifully, so I always have some on hand when I need a little autumn sweetness.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the muffins:
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
4 tbsp unsalted butter, melted and slightly cooled
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 cup canned pumpkin puree
1/2 cup milk, at room temperature

For the cinnamon sugar coating:
4 tbsp unsalted butter, melted
1/2 cup granulated sugar
1 tsp ground cinnamon

Directions

Preheat the oven to 375°F (190°C) and lightly grease all wells of a 24-count mini muffin pan.

In a bowl, whisk together the flour, baking powder, cinnamon, ginger, allspice, nutmeg, cloves, and salt until evenly combined.

In a separate large bowl, whisk the melted butter, brown sugar, granulated sugar, egg, pumpkin puree, and milk until smooth.

Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to keep the muffins light and fluffy.

Scoop the batter into the muffin pan, filling each cup about 2/3 full. Bake for 10–12 minutes, or until the tops spring back when gently pressed. Let cool in the pan for 5 minutes before transferring to a wire rack.

While muffins cool, prepare the coating by whisking sugar and cinnamon in a small bowl and melting the butter in another. Dip each muffin in butter, then roll in cinnamon sugar until fully coated.

Servings and Timing

Servings: about 36 mini muffins
Prep time: 10–15 minutes
Cook time: 15–25 minutes
Total time: 25–40 minutes

Variations

I sometimes stir in mini chocolate chips for extra indulgence.
For a lighter version, I swap half the flour with whole wheat flour and add a splash of milk.
I love replacing the spice mix with pumpkin pie spice when I’m short on individual spices.
For a dairy-free option, I use almond or oat milk and substitute melted coconut oil for butter.
I occasionally skip the cinnamon sugar coating and just serve them plain or with a dusting of powdered sugar.

Storage/Reheating

I keep the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, I freeze them in a bag or container for up to 3 months. When I’m ready to enjoy, I let them thaw at room temperature or warm them in the microwave for 15–20 seconds, or in the oven at 300°F (150°C) for a few minutes.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I can roast and puree fresh pumpkin, but I find canned puree gives the best consistency and saves time.

How do I keep the muffins from turning out dense?

I avoid overmixing the batter and make sure all ingredients are at room temperature.

Can I make these muffins without the cinnamon sugar coating?

Yes, I sometimes serve them plain or with just a dusting of powdered sugar.

Can I make them gluten-free?

Yes, I swap the flour with a gluten-free blend in equal amounts.

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling has added sugar and spices that would throw off the recipe.

How do I know when the muffins are done baking?

I gently press the tops—if they spring back or a toothpick comes out clean, they’re ready.

Can I make regular-sized muffins with this recipe?

Yes, I just bake them in a standard muffin tin for 18–22 minutes instead.

Can I add nuts to the batter?

Absolutely, I sometimes add chopped pecans or walnuts for crunch.

How do I make these muffins more moist?

I make sure not to overbake and keep the pumpkin puree and milk at room temperature before mixing.

Can I double the recipe?

Yes, I often double it when baking for a party or holiday brunch.

Conclusion

Sweet Mini Pumpkin Muffins are one of my favorite fall treats. They’re soft, spiced, and perfectly bite-sized, making them ideal for breakfast, snacks, or holiday gatherings. I love how quick they are to bake, how easily they freeze, and how much joy they bring to everyone who tries them. These little muffins always make autumn mornings feel even cozier.

Sweet Mini Pumpkin Muffins