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

Description

Looking for the perfect fall treat? These Mini Cinnamon Sugar Pumpkin Muffins are soft, spiced, and irresistibly coated in delicious cinnamon sugar. Made with simple pantry ingredients and real pumpkin puree, these bite-sized muffins are a cozy combination of sweet and earthy flavors. They’re quick and easy to make, perfect for breakfast, snack time, or dessert!

Ingredients

Units Scale

Muffins

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)

Cinnamon-Sugar Coating

1/2 cup (100g) granulated sugar
2 teaspoons ground cinnamon
1/4 cup (4 Tbsp; 56g) unsalted butter, melted

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Instructions

Preheat Oven
Preheat your oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray and set aside.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, ground cinnamon, and salt.
Combine Wet Ingredients
In a separate medium bowl, whisk the melted butter and brown sugar together. Add the egg, vanilla extract, pumpkin puree, and milk, then whisk until fully combined.
Create Batter
Gradually pour the wet ingredients into the dry ingredients. Gently whisk until just combined, being careful not to over-mix. The batter will be thick.
Fill Muffin Pan
Using a small spoon, carefully spoon the batter into the muffin tins, filling each cavity about two-thirds full.
Bake
Bake the muffins for 12–14 minutes, or until a toothpick inserted into the center comes out clean. You can also poke the muffins lightly at the top—if they bounce back, they are done. Remove the muffins from the oven and allow them to cool in the pan for 10 minutes.
Prepare the Coating
In a small bowl, mix the granulated sugar and cinnamon together for the coating. Lightly remove the muffins from the pan using a spoon. While they are still warm, dunk each one in the melted butter before generously coating them in the cinnamon-sugar mixture. Place them upright on a cooling rack.
Serve and Store
Serve the muffins fresh for the best flavor, as they taste best on the same day. Store any leftovers loosely covered at room temperature for up to 1 day or in the refrigerator for up to 4 days.

Notes

Freezing Instructions: For the best results, freeze the muffins before coating. Once cooled, store them in an airtight freezer-safe container for up to 3 months. Thaw them at room temperature before adding the butter and cinnamon-sugar coating.
Alternate Pan Options:
For regular-sized muffins, use a standard 12-count muffin pan, fill the cavities to the top, and bake for 20-21 minutes. Begin by baking at 425°F (218°C) for 5 minutes, then reduce the heat to 350°F (177°C).
For a donut pan, pipe the batter into greased donut cavities and bake at 350°F (177°C) for 10-11 minutes.
Flour Options: This recipe works well with whole wheat flour, all-purpose flour, or a mix of the two.
Homemade Pumpkin Pie Spice: If unavailable, make your own using 1/2 teaspoon each of ground allspice and ginger, plus 1/4 teaspoon each of ground nutmeg and cloves.

Nutrition

Serving Size: 1 mini muffin
Calories: 9o
Sugar: 9g
Sodium: 92mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 1g
Cholesterol: 12mg