This is an incredible mini pumpkin muffin recipe that is filled with fall flavor. They’re so good that they literally melt in your mouth!
These easy pumpkin muffins will have your guests begging for more – and for the recipe!
Pumpkin spice muffins are the perfect fall treat for breakfast or dessert. They’re a great addition to any holiday gathering or fall festivity.
I adapted my ever popular Cinnamon Sugar Muffins with a little fall flavor. Okay, a lot. These incredible pumpkin muffins are melt-in-your-mouth amazing.
I’m not even kidding, these pumpkin spice muffins are so magical, they do a disappearing act. Before I can finish filling a second platter or serving our family of 5, they’re begging for seconds.
These easy Pumpkin Muffins are made with pumpkin purée and spices, baked and coated in butter, sugar and even more fall spices. Butter makes everything better!
Cinnamon spice and everything nice that’s what pumpkin spice muffins are made of. A blend of cinnamon, ginger and nutmeg will warm your soul this fall!
Mini Pumpkin Muffin Recipe
There’s no better way to get into the fall spirit than baking! I love cozying up indoors on a cool, rainy day and filling the air with the scent of pumpkin spice.
Why You’ll Love These Muffins
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Flour – All purpose.
- Baking Powder – The leavening agent that makes these mini muffins rise.
- Baking Soda – Perfectly fluffy muffins every time!
- Cinnamon
- Ginger
- Nutmeg
- Salt – A hint of salt brings out all of the flavors in baking.
- Sugar
- Brown Sugar
- Eggs
- Butter – Salted or unsalted, but we tend to use salted to balance out the sweetness in this recipe.
- Oil – Vegetable or canola oil.
- Pumpkin Purée – You can used canned or fresh pumpkin purée for this easy recipe.
Variations
- Add a Glaze – A beautiful drizzle of Cream Cheese Glaze or classic Glaze can take these muffins over the top for dessert!
- Add Nuts – Add a half cup of pecans for a little added crunch.
- Play with Spices – Alternatively, you can coat them with just Cinnamon Sugar or add Pumpkin Pie Spice in lieu of cinnamon, ginger and nutmeg.
- Add Chocolate Chips – Make Pumpkin Chocolate Chip Muffins! Add a half cup of miniature chocolate chips.
Tools to Use
- Mixer (You can also mix by hand)
- Liquid Measuring Cups
- Measuring Cups + Measuring Spoons
- Baking Spray (My favorite!)
- Mini Muffin Pan
How to Make
- Prep – Preheat oven and grease muffin tin.
- Combine dry ingredients.
- Add eggs, pumpkin, sugars and oil.
- Bake.
- Remove from oven and allow to cool 3 minutes.
- Dip in butter, followed by sugar and spice mixture.
- Serve (preferably warm).
Tips
- You can make these in a standard muffin pan, but making them in a mini muffin pan gives them the perfect sugar and spice to muffin ratio. Simply adjust baking time.
- While best served warm, this recipe for mini pumpkin muffins can be made in advance.
How to Store
- Room Temperature – Store cooled muffins in an airtight container up to three days.
- Refrigerate – Store cooled muffins in an airtight container up to five days.
- Freeze – Store cooled muffins in a freezer bag or airtight container up to three months.
To Reheat
To thaw, warm in an oven preheated to 350 degrees or in the microwave. Dip in butter followed by sugar and spice mixture to serve.
More Pumpkin Inspiration
Pumpkin Muffin Recipe
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 2 eggs
- 1 cup canned pumpkin purée
- ½ cup white granulated sugar
- ½ cup brown sugar packed
- ½ cup oil
Instructions
- Preheat oven to 350℉. Grease mini muffin tin.
- In a large mixing bowl or stand mixer, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- Add eggs, pumpkin purée, sugars, and oil. Mix until just combined.
- Bake 10 minutes. Remove from oven and allow to cool 3 minutes.
- Combine sugar and spices in a bowl. Melt butter in another small bowl.
- Dip muffins in butter, followed by sugar and spice mixture.
Julie’s Tips
Substitutions
- Butter – Salted or unsalted.
- Oil – Vegetable or canola oil.
- Pumpkin Purée – Canned or fresh. To make fresh pumpkin purée preheat oven to 325 degrees F, cut a pumpkin in half, remove seeds and pulp, bake an hour or until tender. Remove pumpkin from shell and purée. Remove any “strings”.
Variations
- Add a Glaze – Cream Cheese Glaze or Glaze
- Add Nuts – Add a half cup of pecans for a little added crunch.
- Play with Spices – Alternatively, you can coat them with just Cinnamon Sugar or add Pumpkin Pie Spice in lieu of cinnamon, ginger and nutmeg.
- Add Chocolate Chips – Add a half cup of miniature chocolate chips.
To Store
- Room Temperature – Store cooled muffins in an airtight container up to 3 days.
- Refrigerate – Store cooled muffins in an airtight container up to 5 days.
- Freeze – Store cooled muffins in a freezer bag or airtight container up to 3 months. To thaw, warm in an oven preheated to 350 degrees or in the microwave. Dip in butter followed by sugar and spice mixture to serve.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Nothing better than to pop them in your mouth when they are nice and warm! YUM!
My kids would absolutely LOVE these little gems!! They look SO delicious!!!
These are YUMMY!! Thank you so much for sharing! Making them again (and again, and again!)
These are amazing in every way! Thank you for the delicious fall recipe. โค๏ธ
These pumpkin muffins look delightful! I will be making these with my kids for sure!