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  • Writer's pictureGina

Mini Cinnamon Sugar Pumpkin Muffins

Late to the pumpkin party this year! 3 days until Halloween and I'm just making something with the coveted (and on short supply) can o' pumpkin puree.

While I was super craving the doughnuts I made last year, I opted to go a different route this time around. Mini muffins it was. Now I know- baked pumpkin doughnuts vs. baked muffins are basically the same thing. But not really in my book....different ratio of ingredients, different baking vessel, different way to trick your kids into eating flaxseed and whole wheat flour!

Well, let me correct myself....the doughnuts do not have flaxseed or whole wheat flour but these here mini muffins do! So there's another startling difference, these are a bit healthier. AKA, totally can pass for breakfast and/or an allowable " you can have seconds" snack.

They are super moist, super cute and so rich in that pumpkin/cinnamon/nutmeg flavor. You just want to grab five, pour a cup of coffee and watch the leaves fall.

Spoiler alert, making these does not come with a five minute Mommy break ticket though. I'm still on the hunt for that pass by the way, so please message me if you know where I can purchase. :)

Anyway, I loved these. I loved that they were nutritious, easy and obviously (and most importantly) super yummy. I'm pretty sure once my kids get home in a bit, my cooling rack of 24 is about to be under siege. So with that said, I'm going to take in the silence for few more moments, grab a muffin and watch the leaves fall......and by that I mean, sit on the couch and watch Bravo while maybe some more leaves pile up outside...;)


Mini Cinnamon Sugar Pumpkin Muffins

Servings: 24-26 mini muffins


1 3/4 C (220 grams), whole wheat flour

1 1/2 tsp baking powder

1/2 tsp kosher salt

1 tsp cinnamon

1 1/2 tsp pumpkin pie spice

1/4 C (1/2 stick) unsalted butter, melted and slightly cooled

1/2 C (100 grams) packed light brown sugar

1 egg, room temperature

1 1/2 tsp vanilla extract

3/4 C (170 grams) pumpkin puree

1/2 C whole milk, room temperature

Cinnamon Sugar Coating:

1/2 C granulated sugar

2 tsp cinnamon

1/4 C (1/2 stick) unsalted butter, melted

  1. Preheat oven to 350 F. Spray mini muffin pan with nonstick spray, set aside.

  2. In a large bowl, combine flour, baking powder, salt, cinnamon, pumpkin pie spice and flax seed meal.

  3. In a medium bowl, whisk melted butter and brown sugar together. Add egg, vanilla extract, pumpkin puree, and milk. Whisk well.

  4. Pour the wet ingredients into the dry ingredients and whisk just until combined. Try not to over whisk. The batter will be thick.

  5. Fill each tin of pan 2/3 full.

  6. Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on wire cooling rack. Allow muffins to cool in pan until ready to coat.

  7. While muffins cooling, combine the 1/2 C sugar and 2 tsp cinnamon for the coating. Once muffins are cooled, brush on the melted butter (the entire muffin!) then roll in cinnamon sugar mix.

  8. Enjoy

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