Can I use canned pumpkin pie filling instead of pumpkin puree?

No, you should use only pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices that would throw off the balance of flavors and sweetness in the muffins. The pure pumpkin allows you to control exactly how your muffins taste.

My muffins are sticking to the pan. What am I doing wrong?

Mini muffins can be particularly prone to sticking. Make sure you're spraying the pan thoroughly with nonstick spray before filling. Also, allowing them to cool for the full 10 minutes in the pan helps them set up enough to release more easily. If you still have trouble, consider using paper liners.

How can I tell when mini muffins are done without overbaking them?

Mini muffins bake quickly, so keep a close eye on them. The best indicators are: a toothpick inserted in the center comes out clean, the edges are just beginning to brown, and the tops spring back when lightly touched. Start checking at the minimum baking time to avoid overdoing it.

Can I make these muffins dairy-free?

Absolutely! You can substitute the butter with a plant-based butter alternative or coconut oil, and use any non-dairy milk like almond, oat, or coconut milk. The texture might be slightly different, but they'll still be delicious with all those warm spices and pumpkin flavor.

Mini Cinnamon Sugar Pumpkin Muffins Recipe

Name: Mini Cinnamon Sugar Pumpkin Muffins Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 1 and 3/4 cups (220g) whole wheat flour or all-purpose flour, or mix of both; 1 and 1/2 teaspoons baking powder; 1 and 1/2 teaspoons pumpkin pie spice; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled; 1/2 cup (100g) packed light or dark brown sugar; 1 large egg, at room temperature; 1 and 1/2 teaspoons pure vanilla extract; 3/4 cup (170g) pumpkin puree (not pumpkin pie filling); 1/2 cup (120ml) milk (any kind); 1/2 cup (100g) granulated sugar; 2 teaspoons ground cinnamon; 1/4 cup (4 Tbsp; 56g) unsalted butter, melted

These Mini Cinnamon Sugar Pumpkin Muffins are fall’s perfect little treat – tender, warmly spiced pumpkin muffins that get a luxurious bath in melted butter and a generous coating of cinnamon sugar. Each bite-sized morsel delivers incredible pumpkin flavor with that irresistible sweet, crunchy exterior that will have everyone reaching for “just one more.” Ready in under 45 minutes, they’re the ideal quick bake for autumn gatherings, lunchboxes, or alongside your morning coffee!

Why You’ll Love This Recipe

Perfect Bite-Size Treat: These mini muffins are just the right size for a quick snack or dessert – portion control at its most delicious!
Fall Flavors in Every Bite: The combination of pumpkin puree and warm spices creates that quintessential autumn taste that’s completely irresistible.
That Cinnamon-Sugar Coating: Let’s be honest – the buttery, cinnamon-sugar exterior is what takes these from good to absolutely addictive. It creates this delicate crunch that perfectly complements the tender muffin inside.
Versatile and Adaptable: Works with different flour combinations, can be made as regular-sized muffins or even as donuts with just a few adjustments.
Quick to Make: From mixing bowl to cooling rack in about 45 minutes, making these perfect for last-minute entertaining or weekend breakfast treats.

Ingredients You’ll Need

Flour: Creates the structure of your muffins. Use whole wheat for nutty depth, all-purpose for tenderness, or a mix for the best of both worlds.
Baking Powder: The leavening agent that gives these mini muffins their perfect rise.
Pumpkin Pie Spice: The secret flavor weapon that brings warmth and complexity – if you don’t have it pre-mixed, you can easily make your own with common spices.
Cinnamon: Adds an extra layer of warmth to both the muffin batter and the sugar coating.
Salt: Balances the sweetness and enhances all the other flavors.
Butter: Provides richness and moisture to the muffins, while also serving as the “glue” for the cinnamon-sugar coating.
Brown Sugar: Adds moisture and a deeper, caramel-like sweetness to the muffin batter.
Egg: Provides structure and helps bind everything together.
Vanilla Extract: Enhances the other flavors and adds aromatic sweetness.
Pumpkin Puree: The star ingredient! Provides moisture, color, and that distinctive pumpkin flavor we crave in fall baking.
Milk: Thins the batter to the perfect consistency while adding tenderness to the crumb.
Granulated Sugar: Creates that sweet, crystalline exterior coating that makes these muffins special.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Switch Up the Spices

Try a chai spice blend instead of pumpkin pie spice for a unique twist. Cardamom, ginger, and a touch of black pepper create a complex flavor profile that pairs beautifully with pumpkin.

Add Some Texture

Fold in mini chocolate chips, finely chopped pecans, or toasted pepitas into the batter for added dimension and texture.

Make Them Fancy

After coating with cinnamon sugar, drizzle with a simple maple glaze made from powdered sugar and real maple syrup for an extra-special touch.

Seasonal Swaps

Replace half the pumpkin puree with unsweetened applesauce during apple season, or try mashed sweet potato for a different earthy sweetness.

How to Make Mini Cinnamon Sugar Pumpkin Muffins

Step 1: Prepare Your Equipment and Ingredients

Preheat your oven to 350°F and spray a 24-count mini muffin pan with nonstick spray. Having everything measured and ready makes the process smooth and enjoyable.

Step 2: Mix the Dry Ingredients

In a large bowl, thoroughly whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt until well combined. Whisking these ingredients separately ensures even distribution of the leavening and spices.

Step 3: Combine the Wet Ingredients

In a medium bowl, whisk the melted butter and brown sugar until smooth. Add the egg, vanilla, pumpkin puree, and milk, whisking until everything is fully incorporated. The mixture should be smooth and uniform in color.

Step 4: Create Your Batter

Pour the wet ingredients into the dry ingredients and whisk just until combined. The batter will be thick, and that’s exactly what you want! Remember, over-mixing leads to tough muffins, so stop once everything is just incorporated.

Step 5: Fill the Muffin Tin

Using a small spoon, divide the batter among the prepared mini muffin cups, filling each about 2/3 full. This gives them room to rise without overflowing.

Step 6: Bake to Perfection

Bake for 12-14 minutes, until a toothpick inserted in the center comes out clean or the tops spring back when lightly touched. The muffins should be lightly golden at the edges.

Step 7: The Magical Coating

Allow the muffins to cool in the pan for 10 minutes. Meanwhile, prepare the cinnamon-sugar coating by mixing granulated sugar and cinnamon in a small bowl. Melt the remaining butter in another bowl. Dunk each warm muffin lightly in butter, then roll in the cinnamon-sugar mixture until generously coated.

Step 8: Cool and Enjoy

Place the coated muffins on a cooling rack to set up. Try to wait until they’re cool enough to handle before indulging… if you can resist!

Pro Tips for Making the Recipe

Don’t Overfill the Muffin Cups: Filling them about 2/3 full gives them room to rise and create perfect little dome tops.
The Toothpick Test: For perfectly baked muffins, insert a toothpick in the center – it should come out clean or with just a few moist crumbs.
Coating While Warm: The muffins should still be warm (but not hot) when you coat them – this helps the butter absorb slightly and the sugar adhere better.
Double Dipping: For an extra-indulgent treat, you can dip the tops again in butter and cinnamon sugar after the first coating has set.
Measure Your Pumpkin Accurately: Too much pumpkin can make your muffins dense and soggy, so be precise with this ingredient.

How to Serve

Perfect Pairings

These mini muffins are delightful with a hot beverage – try them with:

A spiced chai latte for complementary warm notes
Hot apple cider for a double dose of fall flavor
Coffee with a splash of cream to balance the sweetness

Breakfast Spread

Create a delicious autumn breakfast by serving these alongside:

A fruit platter with sliced apples and pears
Yogurt parfaits with granola and honey
Savory breakfast casserole for balance

Dessert Table

For gatherings, arrange these on a tiered stand with:

Apple slices drizzled with caramel
Maple-glazed nuts
Mini pumpkin cheesecakes for a themed dessert selection

Make Ahead and Storage

Storing Leftovers

Store these muffins at room temperature for up to 1 day, loosely covered to prevent the coating from becoming soggy. For longer storage, refrigerate for up to 4 days.

Leave a small gap for airflow when covering these muffins – complete airtight storage can make the cinnamon-sugar coating wet and mushy.

Freezing

For best results, freeze these muffins before adding the coating. Once completely cooled, place in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, thaw at room temperature and then add the butter and cinnamon-sugar coating for that fresh-baked taste.

Reheating

To refresh muffins that have been stored, warm them in a 300°F oven for about 5 minutes. This will revive the texture and make the coating crisp again without drying out the muffins.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, you should use only pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices that would throw off the balance of flavors and sweetness in the muffins. The pure pumpkin allows you to control exactly how your muffins taste.
My muffins are sticking to the pan. What am I doing wrong?

Mini muffins can be particularly prone to sticking. Make sure you’re spraying the pan thoroughly with nonstick spray before filling. Also, allowing them to cool for the full 10 minutes in the pan helps them set up enough to release more easily. If you still have trouble, consider using paper liners.
How can I tell when mini muffins are done without overbaking them?

Mini muffins bake quickly, so keep a close eye on them. The best indicators are: a toothpick inserted in the center comes out clean, the edges are just beginning to brown, and the tops spring back when lightly touched. Start checking at the minimum baking time to avoid overdoing it.
Can I make these muffins dairy-free?

Absolutely! You can substitute the butter with a plant-based butter alternative or coconut oil, and use any non-dairy milk like almond, oat, or coconut milk. The texture might be slightly different, but they’ll still be delicious with all those warm spices and pumpkin flavor.

Final Thoughts

These Mini Cinnamon Sugar Pumpkin Muffins capture everything wonderful about fall baking – warm spices, sweet pumpkin, and that irresistible cinnamon-sugar coating that makes them truly special. What I love most about this recipe is how it transforms simple ingredients into something that feels like a special occasion treat, yet is easy enough for a random Tuesday morning. Whether you’re serving them at a Halloween party, tucking them into lunchboxes, or enjoying them with your afternoon tea, these little muffins deliver big autumn flavor in every bite. Give them a try this weekend – your kitchen will smell amazing, and these little treats will disappear faster than falling leaves in November!