They style like a cinnamon-sugar-coated pumpkin donut gap, however you’ll bake these mini cinnamon sugar pumpkin muffins in a mini muffin pan. Made with pumpkin and whole-wheat flour, then dunked in melted butter and rolled in cinnamon-sugar… these treats are satisfying and good, with a giant dose of pumpkin spice! 😉
I initially printed this recipe in 2012 and have since added new photographs and some extra success ideas. A timeless favourite!
In the present day’s mini pumpkin muffins are completely pop-able—one-bite wonders, if you’ll. They’re a enjoyable favourite and I haven’t modified the recipe in any respect prior to now 12 years.
Contemplate them the mini pumpkin model of those baked apple cider donuts.
One reader, Loraine, commented: “So scrumptious! I used to be stunned with the entire wheat flour (which I by no means use) that these had been so good. And sure, donut-like! ★★★★★”
One other reader, Denise, commented: “I took these for a gathering with associates they usually had been fairly successful! Simple to make and scrumptious. A cross between a muffin and a donut gap. ★★★★★”
Why You’ll Love These Mini Cinnamon Sugar Pumpkin Muffins
- They’re moist, smooth, and dense however not heavy—like the feel of a cake donut.
- The recipe relies off of my Nutella-stuffed cinnamon sugar muffins, and in case you’ve made these earlier than, you recognize they’re good!
- Chew-sized like my entire wheat mini pumpkin muffins. And undoubtedly acceptable as a snack, breakfast, or dessert.
- A dunk in melted butter and a beneficiant roll in cinnamon-sugar offers these pumpkin muffins a scrumptiously candy coating that can make you suppose they got here from the donut store.
- And so they’re simple to make! A enjoyable recipe for newbie bakers to strive, or to make with younger helpers.
- A fantastic place to make use of selfmade pumpkin pie spice if in case you have some.
Overview: Find out how to Make Mini Cinnamon Sugar Pumpkin Muffins
They’re fast and simple. You don’t even want to interrupt out your electrical mixer.
- Combine the dry elements collectively. Complete wheat flour offers these a barely denser texture, however you should use all-purpose flour in case you desire, or a mixture of each.
- Combine the moist elements collectively, which incorporates the pumpkin puree. In case you have some leftover, listed here are some recipes to make with leftover pumpkin puree.
- Mix moist & dry elements. And don’t be alarmed at how thick the batter is. You desire a cake-like dense muffin.
- Fill mini muffin pans and bake. No want for muffin liners, and no frying in oil.
- Soften butter and make cinnamon-sugar coating.
- Dunk, roll, and revel in.
Listed below are all the elements you want. A few these elements are repeated within the topping, plus some granulated sugar.
Anticipate a really thick batter:
Attempt Them Common Dimension
As a substitute of mini muffins, you may bake regular-size cinnamon sugar pumpkin muffins utilizing this muffin batter. I’ll say that in the present day’s model isn’t fairly as smooth and pumpkin-forward as my common pumpkin muffins, although. Nonetheless, you’re going to get some glorious pumpkin spice taste and a pleasant hearty texture.
For 12 regular-size muffins, put together batter as instructed under and fill a 12-count muffin pan. For tall muffin tops, strive my favourite trick: Bake for five minutes at 425°F (218°C); then, with out opening the oven door, cut back the temperature to 350°F (177°C) and bake for an extra 16 minutes, or till the floor bounces again when calmly pressed and/or a toothpick inserted within the heart comes out clear. The overall time these regular-size muffins take within the oven is about 20–21 minutes.
The preliminary excessive temperature helps create tall, stunning bakery-style muffin tops. I take advantage of this trick in nearly all of my regular-size muffin recipes!
Storage Tip:
Due to the (scrumptious!) dunk in melted butter, these mini cinnamon sugar pumpkin muffins style finest on day 1. To maintain that tasty coating from turning mushy, don’t retailer them in an hermetic container. As a substitute, loosely cowl them, which can enable slightly airflow.
Extra Fall Breakfast Recipes
Mini Cinnamon Sugar Pumpkin Muffins
Prep Time: quarter-hour
Prepare dinner Time: 12 minutes
Complete Time: 45 minutes
Yield: 24 mini muffins
Class: Muffins
Methodology: Baking
Delicacies: American
Description
Made with pure pumpkin, entire wheat flour, and additional cinnamon spice, these mini cinnamon sugar pumpkin muffins are a cross between a muffin and a dense cake-style donut. No want for an electrical mixer or muffin liners, and no messy frying in oil.
Directions
- Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Put aside.
- In a big bowl, whisk the flour, baking powder, pumpkin pie spice, cinnamon, and salt collectively. In a medium bowl, whisk the melted butter and brown sugar collectively. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to mix. Pour moist elements into the dry elements, then whisk till simply mixed. Keep away from over-mixing. Batter is thick.
- Utilizing a small spoon, spoon the batter into the muffin tins, filling every about 2/3 full.
- Bake for 12-14 or till a toothpick inserted within the heart comes out clear or when calmly poked, the muffin bounces again. Take away from the oven and funky within the muffin pan for 10 minutes.
- For the coating: In a small bowl, combine the granulated sugar and cinnamon collectively. Use a spoon to assist take away the nice and cozy muffins from the pan. Calmly dunk a muffin (they’ll nonetheless be a bit heat) within the melted butter. Submerge within the cinnamon-sugar to coat the floor generously. Set upright on cooling rack and repeat with remaining mini muffins.
- Muffins style finest eaten on the identical day. Cowl and retailer leftover muffins at room temperature for as much as 1 day, or within the fridge for as much as 4 days. To assist forestall the coating from turning mushy and moist, solely loosely cowl them, which can enable slightly airflow.
Notes
- Freezing Directions: It’s finest to freeze the mini muffins earlier than coating in butter and cinnamon-sugar. After cooling utterly, place muffins in a freezer-friendly container and freeze for as much as 3 months. Thaw at room temperature earlier than coating. If wanted, you may freeze after coating the muffins however the coating will get slightly moist as they thaw.
- Particular Instruments (affiliate hyperlinks): Mini Muffin Pan (like this one or this one) | Glass Mixing Bowls | Whisk | Cooling Rack
- Flour: You should utilize entire wheat flour, all-purpose flour, or a mixture of each. I often make these with 1 cup (125g) all-purpose and three/4 cup (95g) entire wheat flour.
- Pumpkin Pie Spice: You’ll find pumpkin pie spice within the baking aisle of most grocery shops or make your individual selfmade pumpkin pie spice. When you don’t have both and wish to use particular person spices, use 1/2 teaspoon every: floor allspice and floor ginger AND 1/4 teaspoon every: floor nutmeg and floor cloves. That is along with the 1 teaspoon of cinnamon—you’ll nonetheless add that.
- Common Dimension Muffins: Makes 12 common dimension muffins. Line a 12-count muffin pan with liners or spray with nonstick spray. Fill muffin cups all the way in which to the highest with batter. Bake for five minutes at 425°F (218°C), then maintaining the muffins within the oven, cut back temperature to 350°F (177°C) and bake for an extra 16 minutes or till a toothpick inserted within the heart comes out clear. The overall instances these muffins take within the oven is about 20-21 minutes. The preliminary excessive temperature helps create tall muffin tops. You’ll find it irresistible!
- Donut Pan: To make these in a donut pan, grease a donut pan generously. Spoon the batter into the donut cavities—for ease, I extremely suggest utilizing a big zipped-top bag. Reduce a nook off the underside of the bag and pipe the batter into every donut cup, filling about midway. Bake for 10-11 minutes or till the sides and tops are calmly browned. To check, poke your finger into the highest of the donut. If the donut bounces again, they’re finished. Cool donuts for two minutes then switch to a wire rack. Re-grease the pan and bake the remaining donut batter. Proceed with step 5 above.
