Description
These Mini Cinnamon Sugar Pumpkin Muffins combine the cozy flavors of pumpkin, warm cinnamon, and pumpkin pie spice into a delightful, dense muffin that borders on cake-style donut texture. Perfectly sized for snacking, they require no electric mixer or muffin liners and are coated in a luscious cinnamon-sugar butter glaze that adds a sweet and spicy crunch with every bite.
Ingredients
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)
Cinnamon-Sugar Coating
- 1/2 cup (100g) granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Lightly spray a 24-count mini muffin pan with nonstick spray to ensure easy release of the muffins once baked.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined. This ensures your spices and leavening are well distributed.
- Combine Wet Ingredients: In a medium bowl, whisk the melted butter and brown sugar together until smooth. Add the egg, vanilla extract, pumpkin puree, and milk, then whisk until all wet ingredients are thoroughly blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. The batter will be thick—avoid over-mixing to keep the muffins tender and moist.
- Fill Muffin Pan: Using a small spoon, evenly distribute the batter into the prepared mini muffin pan, filling each cup about two-thirds full to allow for rising.
- Bake Muffins: Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean, or when lightly poked, the muffin springs back. Remove muffins from the oven and allow them to cool in the pan for 10 minutes.
- Prepare Cinnamon-Sugar Coating: While muffins cool, combine the granulated sugar and cinnamon in a small bowl. Dip each still-warm muffin briefly into the melted butter, then coat thoroughly in the cinnamon-sugar mixture. Stand coated muffins upright on a cooling rack.
- Serve and Store: These muffins are best enjoyed the same day. Store leftovers loosely covered at room temperature for up to one day or refrigerate for up to four days to maintain texture and prevent the coating from becoming soggy.
Notes
- Freezing Instructions: Freeze muffins before coating to maintain texture. After cooling, place in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature before coating. Coating after freezing may become moist upon thawing.
- Flour Options: Use whole wheat flour, all-purpose flour, or a combination (e.g., 1 cup all-purpose and 3/4 cup whole wheat) for different textures and nutrition.
- Homemade Pumpkin Pie Spice: Substitute with 1/2 teaspoon each of ground allspice and ground ginger, plus 1/4 teaspoon each of ground nutmeg and ground cloves, in addition to 1 teaspoon cinnamon.
- Regular Muffin Size: This recipe can be adapted to 12 regular muffins. Increase oven temperature initially to 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C) and bake 16 minutes more.
- Donut Pan Variation: Use a donut pan and pipe batter halfway up the cavities. Bake at 350°F (177°C) for 10-11 minutes. Cool 2 minutes, then cool completely on rack before coating.
- No Electric Mixer Needed: This recipe is easily made by hand with a whisk, making it simple and accessible.