Mini Cinnamon Sugar Pumpkin Muffins are the perfect treat to welcome the autumn season with open arms and a warm, cozy embrace. Imagine sinking your teeth into a tender muffin that bursts with the sweet, spiced aroma of cinnamon and pumpkin. Apple Cinnamon Oat Muffins The first bite reveals a delightful balance of fluffy texture and rich flavor that’s sure to make your taste buds dance like they just won the lottery. For more inspiration, check out this Thanksgiving Sweet Potato Au Gratin recipe.
These mini muffins have a way of bringing back fond memories—like those chilly fall days when you’d gather around the kitchen table with loved ones, sharing stories as the scent of freshly baked goods wafted through the air. Peppermint Meltaway Cookies They’re perfect for everything from lazy Sunday brunches to festive gatherings, or even just a quiet evening at home with a cup of tea. Trust me; each muffin is an invitation to indulge in a moment of pure happiness.
Why You'll Love This Recipe
- These Mini Cinnamon Sugar Pumpkin Muffins are incredibly easy to whip up, making them ideal for busy mornings
- Their warm, spiced flavor and delightful sweetness will have everyone coming back for seconds
- Plus, their adorable size makes them visually irresistible on any platter
- They’re versatile enough to enjoy as breakfast, dessert, or a snack any time of day
I remember the first time I made these muffins; they disappeared faster than my dog can chase after a squirrel!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Pumpkin Puree: Use canned or fresh puree for that rich pumpkin flavor; just avoid those pesky pumpkin pie fillings.
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All-Purpose Flour: This forms the base of your muffins; it’s best to sift it to keep them light and fluffy.
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Baking Powder: This helps your muffins rise beautifully; always check it’s fresh for optimal fluffiness.
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Cinnamon: A must-have spice! Use ground cinnamon for warmth or even try adding nutmeg for extra zing.
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Granulated Sugar: For that sweet kick; feel free to swap half with brown sugar for deeper flavors.
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Eggs: They add structure and moisture; I prefer using large eggs for consistency in baking.
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Vegetable Oil: Keeps your muffins moist without overpowering flavors; can substitute with melted butter if desired.
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Milk: Any kind works! It adds moisture and helps blend all ingredients smoothly.
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Cinnamon Sugar Mixture: A blend of sugar and cinnamon sprinkled on top gives that extra crunch and sweetness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C) so it’s hot and ready when you’re done mixing. Line your muffin tin with cute little liners or grease it well.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, and granulated sugar until combined evenly. The aroma should be heavenly at this point.
Combine Wet Ingredients: In another bowl, mix pumpkin puree, eggs, vegetable oil, and milk until smooth. This step brings together all the lovely flavors; you’ll want to lick that whisk clean!
Blend It All Together: Pour the wet mixture into the dry ingredients gently until just combined. Avoid overmixing—this keeps your muffins light as clouds rather than dense bricks.
Scoop Into Muffin Tin: Using a cookie scoop or spoon, fill each muffin cup about two-thirds full with batter. Top each with a sprinkle of that delicious cinnamon sugar mixture—it’s like putting on icing before the party begins!
Bake Until Perfect!: Slide your muffin tin into the preheated oven and bake for 15-20 minutes until golden brown. You’ll know they’re ready when a toothpick inserted comes out clean—your kitchen will smell like fall!
Now you’ve got yourself some irresistible Mini Cinnamon Sugar Pumpkin Muffins that’ll have everyone begging for more! Enjoy them warm with butter or save some for later (if they last that long). Cinnamon Roll Blondies Happy baking!
You Must Know
- These Mini Cinnamon Sugar Pumpkin Muffins not only burst with flavor but also create a delightful aroma that fills your kitchen
- Their fluffy texture and sweet topping make them irresistible, perfect for any autumn gathering or cozy Sunday morning
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C) while you mix the batter. This ensures even baking and perfect rise for those mini muffins.
Add Your Touch
Feel free to swap out pumpkin for applesauce or add chocolate chips for a delightful twist. This allows you to personalize these muffins to your taste.
Storing & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. Reheat in the microwave for a few seconds to restore warmth and fluffiness.
Chef's Helpful Tips
- Use fresh pumpkin puree instead of canned for richer flavor
- Always fill muffin cups about two-thirds full to avoid overflow
- For extra sweetness, sprinkle cinnamon sugar on top right before baking
Baking these Mini Cinnamon Sugar Pumpkin Muffins always reminds me of my grandmother’s kitchen; it was filled with laughter and the warm scent of spices. Cinnamon Swirl Banana Bread
FAQ
What can I use instead of pumpkin puree?
You can use applesauce or mashed bananas as a suitable substitute.
How do I know when the muffins are done?
Insert a toothpick into the center; if it comes out clean, they’re ready!
Can I freeze these muffins for later?
Absolutely! Freeze them in an airtight bag for up to three months.
Mini Cinnamon Sugar Pumpkin Muffins
- Total Time: 30 minutes
- Yield: Approximately 12 muffins 1x
Description
Mini Cinnamon Sugar Pumpkin Muffins are a delightful autumn treat that combines the warm flavors of pumpkin and cinnamon in a perfectly fluffy bite-sized package. These easy-to-make muffins are ideal for cozy mornings, festive gatherings, or as a sweet snack any time of day. With their irresistible aroma and cute size, they’re sure to become a family favorite!
Ingredients
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil
- ¼ cup milk
- 2 tbsp cinnamon sugar mixture (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, whisk together flour, baking powder, cinnamon, and sugar until well combined.
- In another bowl, mix pumpkin puree, eggs, vegetable oil, and milk until smooth.
- Gently combine wet ingredients into dry ingredients until just mixed; do not overmix.
- Fill muffin cups two-thirds full with batter and sprinkle the tops with cinnamon sugar.
- Bake for 15-20 minutes or until golden brown; check doneness with a toothpick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (30g)
- Calories: 103
- Sugar: 8g
- Sodium: 87mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 18mg
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