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Mini Cinnamon Sugar Pumpkin Muffins

These mini cinnamon sugar pumpkin muffins are a cross between a muffin and a dense cake, made with pure pumpkin, whole wheat flour, and extra cinnamon spice. They have a thick batter and a cinnamon-sugar coating for a delicious treat.

  • Total Time: 33 minutes
  • Yield: 24 mini muffins 1x

Ingredients

Scale
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • For the topping: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted (for coating)

Instructions

  1. Preheat oven to 350°F (177°C).
  2. In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In another bowl, whisk together granulated sugar, brown sugar, melted butter, egg, pumpkin puree, vanilla extract, and milk until smooth.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.
  5. Fill mini muffin pans about 3/4 full with batter. No liners needed.
  6. Bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean.
  7. While muffins bake, mix granulated sugar and cinnamon for topping in a small bowl.
  8. Melt butter in a separate bowl.
  9. When muffins are done and slightly cooled, brush the tops with melted butter, then dip or roll the tops in the cinnamon sugar mixture.
  10. Serve immediately or store in an airtight container.

Notes

These muffins have a dense, cake-like texture and are perfect for pumpkin lovers who enjoy a cinnamon sugar coating. For taller muffin tops, bake at 425°F for 5 minutes, then reduce to 350°F and bake for an additional 16 minutes without opening the oven door.

  • Author: Sally McKenney
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Method: Breakfast, Snack
  • Cuisine: American

Nutrition

  • Calories: 150
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 30mg