Description
Indulge in these bite-sized treats that are bursting with pumpkin spice and covered in a delightful cinnamon-sugar coating. These Mini Cinnamon Sugar Pumpkin Muffins are easy to make, perfectly sweet, and the ultimate fall snack!
Ingredients
Scale
For the Muffins:
- 1 and 3/4 cups (220g) whole wheat flour or all-purpose flour, or a 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
- 1/4 cup (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)
For the Cinnamon-Sugar Coating:
- 1/2 cup (100g) granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup (56g) unsalted butter, melted
Instructions
- Preheat the Oven: Set your oven to 350°F (177°C) and spray a 24-count mini muffin pan with nonstick spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- Combine Wet Ingredients: In another bowl, whisk the melted butter and brown sugar until smooth. Add the egg, vanilla extract, pumpkin puree, and milk. Whisk until fully combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients, whisking until just combined. Be careful not to over-mix.
- Fill the Muffin Pan: Spoon the batter into the mini muffin cups, filling each about 2/3 full.
- Bake: Place in the preheated oven and bake for 12-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Coat: Allow the muffins to cool in the pan for 10 minutes. For the coating, mix the granulated sugar and cinnamon in a bowl. Dip each warm muffin in melted butter, then roll in the cinnamon-sugar mixture until fully coated.
- Serve and Enjoy: Let the muffins set on a cooling rack before serving. They taste best when enjoyed fresh.
Notes
- For extra storage, refrigerate muffins in an airtight container for up to 4 days, or freeze them for up to 3 months.
- To warm frozen muffins, thaw overnight in the refrigerator and heat in the microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breakfast & Brunch