With just a slight chill in the air I already know it's pumpkin spice season. When pumpkin season arrives we are not want for a variety of pumpkin recipes. Combine that with our family's love for weekly baked goods and these pumpkin mini muffins are definitely in the weekly rotation for snacks.
What You'll Love About This Mini Pumpkin Muffin Recipe
I love how these little pumpkin muffins are more than half the size of regular size muffins which make the perfect snack. A mini muffin tin works perfectly here but if you don't have that, you can still make these tender muffins using a standard 12 hole muffin pan. These muffins offer the perfect amount of sweetness and are the perfect way to enjoy the seasonal squash this time of year. They are also easy to freeze so store these fluffy muffins in a freezer safe bag for future enjoyment.
Ingredients for This Mini Pumpkin Muffin Recipe
Apart from a mini muffin pan, you'll need the following ingredients to make today's mini pumpkin muffins:
- Pumpkin purée: You can use either homemade pumpkin puree or canned pumpkin puree. Be sure to use pumpkin puree and not pumpkin pie filling, which is sweeter and has additional ingredients not listed in this recipe.
- Melted Butter: I love the use of melted butter to help create a moist crumb for our muffin. You may also use extra virgin olive oil or melted coconut oil.
- Whole eggs
- Light brown sugar, loosely packed
- Vanilla extract: you can also substitute for vanilla bean paste for that extra oomph of vanilla flavor.
- All-purpose flour
- ¾ tsp. sea salt
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon all spice
- ⅛ teaspoon ground cloves
- ¼ tsp. ground nutmeg
- Optional: 3 Tbsp. coarse sugar + ½ tsp. ground cinnamon (for sprinkling on top)
Most pumpkin pie spice mixes have ground ginger in them. Here we're using ground cardamom and I absolutely love the citrus notes that elevate the spice in our Spiced Pumpkin Muffin. That said, you can swap for ginger if you like.
As an alternative, you can also swap out all the ground spices for 2 heaping teaspoons of already prepared pumpkin pie spice. Some spice brands have this mix already made so if you want to save a minute or two in measuring the individual spices, you can opt to do this too.
How to Make These Yummy Mini Pumpkin Muffins
Making these delicious mini muffins is simple and can be ready in under an hour. Here's how we make them:
- Preheat conventional oven to 350 degrees Fahrenheit. Lightly grease each well of a muffin pan with a bit of non-stick cooking spray. You can also line your muffin pan with muffin liners or parchment paper liners. Set aside.
- In a large mixing bowl, combine brown sugar, flour, salt, baking soda, and ground spices. Make a well in the center of the dry ingredients. Set aside.
- In a medium mixing bowl, whisk together the wet ingredients. Make sure the eggs, melted butter, vanilla, and pumpkin puree are well combined.
- Add the pumpkin mixture to dry ingredients. Stir until just combined. Do not overmix.
- Divide batter among prepared muffins cups. About a couple tablespoons per muffin well. Aim to fill about ⅔ of the way to allow room for muffins to rise while baking.
- If using, Sprinkle coarse sugar+cinnamon mixture evenly over each muffin.
- Bake muffins at 350 degrees F for 20-25 minutes, or until toothpick inserted in the center of a muffin comes out clean.
- Let cool in the pan about 15 minutes, then transfer to a wire rack to cool to room temperature.
Final Tips and FAQ
Yes, you can though the liquid ratio would differ compared to the dry sugar ratio. I don't have that one quite established yet for this recipe.
Once muffins have cooled completely, store them in a freezer safe bag or airtight container. Store in the freezer for up to 3 months.
I've had good luck with a 50/50 split of all-purpose and whole wheat flour. I haven't yet experimented with other types, but when I do I will update the recipe notes here.
More Fall Baking Recipes to Inspire You
I hope your enjoy this easy recipe as we ease into the autumn season. For more baking inspiration and recipe ideas that highlight the beauty of autumn's harvest check out these recipes too:
Mini Pumpkin Muffin with Spiced Sugar Topping Recipe
Equipment
Ingredients
Pumpkin Muffins
- ¾ cup pumpkin puree
- ½ cup melted, slightly cooled unsalted butter or olive oil
- 2 eggs
- 1 cup light brown sugar loosely packed
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- ¾ tsp. sea salt
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon all spice
- ⅛ teaspoon ground cloves
- ¼ tsp. ground nutmeg
Spiced Sugar Topping (Optional)
- 1 tablespoon ground cinnamon
- 4 tablespoons granulated sugar
Instructions
- Preheat conventional oven to 350 degrees Fahrenheit. Lightly grease each well of a muffin pan with a bit of non-stick cooking spray. You can also line your muffin pan with muffin liners or parchment paper liners. Set aside.
- In a large mixing bowl, combine brown sugar, flour, salt, baking soda, and ground spices. Make a well in the center of the dry ingredients. Set aside.
- In a medium mixing bowl, whisk together the wet ingredients. Make sure the eggs, melted butter, vanilla, and pumpkin puree are well combined.
- Add the pumpkin mixture to dry ingredients. Stir until just combined. Do not overmix.
- Divide batter among prepared muffins cups. About a couple tablespoons per muffin well. Aim to fill about ⅔ of the way to allow room for muffins to rise while baking.
- Bake muffins at 350 degrees F for 20-25 minutes, or until toothpick inserted in the center of a muffin comes out clean.
- Let cool in the pan about 15 minutes, then transfer to a wire rack to cool to room temperature.
- If using the cinnamon sugar topping: in a small mixing bowl, stir together the cinnamon and sugar. To help the cinnamon sugar stick to the cooled muffins, you can lightly brush or spray olive oil on the tops of each before dipping the muffins in the cinnamon sugar to coat. This is an optional topping so feel free to leave this step out if you desire. The muffins are delicious with this topping or without.
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