They mannequin like a cinnamon-sugar-coated pumpkin donut gap, nonetheless 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 big dose of pumpkin spice! 😉
I initially printed this recipe in 2012 and have since added new footage and some additional success methods. A timeless favourite!
As we converse’s mini pumpkin muffins are totally pop-able—one-bite wonders, do you have to’ll. They’re a pleasing favourite and I haven’t modified the recipe in the least prior to now 12 years.
Ponder them the mini pumpkin model of those baked apple cider donuts.
One reader, Loraine, commented: “So scrumptious! I used to be shocked with the entire wheat flour (which I under no circumstances use) that these have been so good. And optimistic, donut-like! ★★★★★”
One completely different reader, Denise, commented: “I took these for a gathering with associates they usually have been fairly worthwhile! 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, tender, and dense nonetheless not heavy—like the feel of a cake donut.
- The recipe depends off of my Nutella-stuffed cinnamon sugar muffins, and everytime you’ve made these prior to, you understand they’re good!
- Chunk-sized like my full 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 presents these pumpkin muffins a scrumptiously candy coating which will make you assume they purchased proper right here from the donut retailer.
- They usually’re easy to make! A nice recipe for newbie bakers to attempt, or to make with youthful helpers.
- An superior place to make the most of do-it-yourself pumpkin pie spice you probably have some.
Overview: Suggestions on how one can Make Mini Cinnamon Sugar Pumpkin Muffins
They’re fast and straightforward. You don’t even want to interrupt out your electrical mixer.
- Combine the dry elements collectively. Full wheat flour presents these a barely denser texture, nonetheless you have to use all-purpose flour every time you choose, or a mixture of each.
- Combine the moist elements collectively, which incorporates the pumpkin puree. In case you’ve got some leftover, listed beneath are some recipes to make with leftover pumpkin puree.
- And don’t be alarmed at how thick the batter is. You need 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 expertise.
Listed beneath are the entire elements you want. A lot of these elements are repeated all through the topping, plus some granulated sugar.
Anticipate a really thick batter:
Strive Them Widespread Measurement
Instead of mini muffins, you could possibly bake regular-size cinnamon sugar pumpkin muffins utilizing this muffin batter. I’ll say that correct now’s model isn’t fairly as tender and pumpkin-forward as my widespread pumpkin muffins, although. Nonetheless, you’re going to get some nice pumpkin spice model and a pleasant hearty texture.
For 12 regular-size muffins, put collectively batter as instructed beneath and fill a 12-count muffin pan. For tall muffin tops, attempt my favourite trick: Bake for five minutes at 425°F (218°C); then, with out opening the oven door, scale back the temperature to 350°F (177°C) and bake for an extra 16 minutes, or till the bottom bounces as soon as extra when flippantly pressed and/or a toothpick inserted all through the coronary coronary heart comes out clear. The complete time these regular-size muffins take all through the oven is about 20–21 minutes.
The preliminary excessive temperature helps create tall, lovely bakery-style muffin tops. I profit from 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 mannequin greatest on day 1. To maintain up that tasty coating from turning mushy, don’t retailer them in an hermetic container. Instead, loosely cowl them, which is able to enable just a little bit bit airflow.
Additional Fall Breakfast Recipes
Mini Cinnamon Sugar Pumpkin Muffins
Prep Time: quarter-hour
Put collectively dinner Time: 12 minutes
Full Time: 45 minutes
Yield: 24 mini muffins
Class: Muffins
Methodology: Baking
Delicacies: American
Description
Made with pure pumpkin, full 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 an infinite 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 merely mixed. Avoid 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 all through the coronary coronary heart comes out clear or when flippantly poked, the muffin bounces as soon as extra. Take away from the oven and funky all through 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) all through the melted butter. Submerge all through the cinnamon-sugar to coat the bottom generously. Set upright on cooling rack and repeat with remaining mini muffins.
- Muffins mannequin greatest eaten on the same day. Cowl and retailer leftover muffins at room temperature for as quite a bit as 1 day, or all through the fridge for as quite a bit as 4 days. To assist forestall the coating from turning mushy and moist, solely loosely cowl them, which is able to enable just a little bit bit airflow.
Notes
- Freezing Directions: It’s greatest to freeze the mini muffins prior to coating in butter and cinnamon-sugar. After cooling completely, place muffins in a freezer-friendly container and freeze for as quite a bit as 3 months. Thaw at room temperature prior to coating. If wanted, you could possibly freeze after coating the muffins nonetheless the coating will get just a little bit bit moist as they thaw.
- Specific Units (affiliate hyperlinks): Mini Muffin Pan (like this one or this one) | Glass Mixing Bowls | Whisk | Cooling Rack
- Flour: It’s best to benefit from full 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) full wheat flour.
- Pumpkin Pie Spice: Yow will uncover pumpkin pie spice all through the baking aisle of most grocery shops or make your personal do-it-yourself pumpkin pie spice. For those who don’t have every and wish to use express particular person spices, use 1/2 teaspoon every: flooring allspice and flooring ginger AND 1/4 teaspoon every: flooring nutmeg and flooring cloves. That is along with the 1 teaspoon of cinnamon—you’ll nonetheless add that.
- Widespread Measurement Muffins: Makes 12 widespread dimension muffins. Line a 12-count muffin pan with liners or spray with nonstick spray. Fill muffin cups all one of the simplest ways by which to the perfect with batter. Bake for five minutes at 425°F (218°C), then sustaining the muffins all through the oven, scale back temperature to 350°F (177°C) and bake for an extra 16 minutes or till a toothpick inserted all through the coronary coronary heart comes out clear. The complete occasions these muffins take all through the oven is about 20-21 minutes. The preliminary excessive temperature helps create tall muffin tops. You’ll adore it!
- Donut Pan: To make these in a donut pan, grease a donut pan generously. Spoon the batter into the donut cavities—for ease, I terribly advocate utilizing an infinite zipped-top bag. Lower 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 perimeters and tops are flippantly browned. To confirm, poke your finger into the perfect of the donut. If the donut bounces as soon as extra, they’re carried out. Cool donuts for two minutes then change to a wire rack. Re-grease the pan and bake the remaining donut batter. Proceed with step 5 above.