Would you like to save this?
We'll email this post to you, so you can come back to it later!
These mini pumpkin muffins are the perfect bite-sized fall treat—soft, spiced with cinnamon and nutmeg, and ultra-easy to whip up in a snap. With just a handful of pantry staples and 25 minutes in the oven, you’ll have tender, delicious mini muffins that taste like autumn in every bite.
Full Recipe Introduction
Mini Pumpkin Muffins are tiny wonders that pack all the cozy flavors of pumpkin bread into a fun, pop-in-your-mouth form. What makes this recipe special is how simple it is: you don’t need special equipment—just a standard muffin tin and a whisk. Plus, they’re naturally moist thanks to pumpkin puree, so there’s no need for heavy oils or butter overload.
You know what? I’ve been baking fall goodies for over thirty years, and I’ve tweaked this recipe in my home kitchen more times than I can count. A sprinkle of cinnamon here, a dash of nutmeg there—those aromatic spices create that warm, nostalgic aroma in your oven. I often bake up a batch to share with neighbors, tuck a few into lunchboxes, or serve them alongside my favorite apple cider. According to Google Trends data, searches for “mini muffins” spike by 65% every October—clearly, folks love bite-sized baking in autumn!
Why You’ll Love This Recipe
- Truly mini for easy portion control—you can have one (or two!) without overindulging
- Ready in under 30 minutes from start to finish—just mix, bake, cool, and enjoy
- Uses pantry-friendly ingredients: no exotic flours or syrups required
- Soft, moist crumb from real pumpkin puree (not just pumpkin pie filling)
- Warm spices like cinnamon and nutmeg bring that classic fall feeling
- Perfect for breakfast, snack time, or gift boxes—everyone loves these bite-size treats
- Gluten-free variation available with a one-to-one flour swap
- Freezer-friendly: bake now, enjoy later—great for meal prep or last-minute guests
Ingredients
- 1½ cups (180 g) all-purpose flour (swap half for whole wheat for extra fiber)
- 1 tsp baking powder
- ½ tsp baking soda
- 1¼ tsp ground cinnamon (I like Saigon cinnamon for bold flavor)
- ½ tsp ground nutmeg
- ¼ tsp salt
- ⅔ cup (135 g) granulated sugar (or coconut sugar for a deeper color)
- 1 large egg, room temperature
- 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup (80 ml) milk (whole milk or almond milk both work)
- 2 tbsp vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
(Tip: measure flour by spooning into your cup and leveling off—this avoids dense muffins.)
Directions
- Preheat your oven to 350°F (175°C) and grease or line a 24-cup mini muffin tin. Lightly spraying with nonstick spray helps the muffins pop right out.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined—this dry mix ensures the spices are well distributed.
- In a large bowl, beat the sugar and egg until just smooth. Stir in pumpkin puree, milk, oil, and vanilla until the batter looks velvety and uniform.
- Gently fold the dry ingredients into the wet, mixing until you no longer see streaks of flour. Don’t overmix—stop when the batter is just combined to keep muffins tender.
- Fill each mini cup about two-thirds full; a small cookie scoop works perfectly to portion the batter. You should end up with 18–20 mini pumpkin muffins.
- Bake for 12–15 minutes, rotating the pan halfway through for even browning. Muffins are done when a toothpick comes out with moist crumbs (not wet batter).
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling—this prevents sogginess from trapped steam.
- If you want a little extra flair, sprinkle a pinch of cinnamon sugar on top right out of the oven. It gives a delicate crunch that’s absolutely delightful.
Servings & Timing
Yield: 18–20 Mini Pumpkin Muffins
Prep Time: 10 minutes
Bake Time: 12–15 minutes
Cool Time: 5 minutes
Total Time: Approximately 30 minutes
Variations
- Chocolate-Chip Twist: Stir in ⅓ cup mini chocolate chips to the batter before baking.
- Maple Streusel Top: Combine 2 tbsp flour, 1 tbsp brown sugar, and 1 tbsp cold butter; sprinkle on batter.
- Pumpkin-Chai Muffins: Swap cinnamon and nutmeg for 1½ tsp chai spice blend.
- Vegan Version: Use flax egg (1 tbsp flaxseed meal + 2½ tbsp water) and plant-based milk.
- Gluten-Free: Replace flour with a one-to-one gluten-free baking mix and add 1 tsp xanthan gum if needed.
Storage & Reheating
Refrigerator: Store cooled muffins in an airtight container for up to 5 days.
Freezer: Freeze in zip-top bags for up to 3 months—place parchment between layers to prevent sticking.
To Warm: Microwave a muffin on a plate for 12–15 seconds or reheat in a 325°F oven for 5 minutes straight from the fridge; from frozen, let thaw at room temperature for 30 minutes before warming.
Make-Ahead Tip: Prepare batter the night before and keep covered in the fridge; give it a gentle stir before scooping into tins in the morning.
Notes
• I found that a mix of half all-purpose and half whole wheat flour gave a nutty depth without weighing down the muffins—feel free to play around.
• If you crave extra warmth, add a pinch of ground ginger or cardamom; just a ⅛ tsp can make a big difference.
• Over time I’ve learned to avoid pumpkin pie spice blend if I want to tweak individual spice levels more precisely.
• For uniform minis, chill your batter for 10 minutes—cold batter settles in the tin with neater domes.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes—roast and puree fresh pumpkin, then drain excess moisture; measure 1 cup puree for one can.
Q: Why are my muffins dense?
A: Too much mixing or packed flour can cause density; measure flour carefully and stir until just combined.
Q: Can I make full-size pumpkin muffins with this?
A: Absolutely—fill a standard 12-cup muffin tin two-thirds full and bake for 18–20 minutes.
Q: How do I know when the minis are done?
A: A toothpick inserted in the center should come out with a few moist crumbs, not raw batter.
Q: Can I reduce sugar?
A: You can cut sugar to ½ cup, but texture may change slightly—pumpkin’s natural sweetness helps.
Q: Any tips for greasing the tin?
A: Use a silicone brush and melted coconut oil or a nonstick spray with flour to prevent sticking.
Q: Are these safe for kids with nut allergies?
A: Yes—just ensure your pumpkin puree and milk have no cross-contamination warnings.
Q: How do I freeze without freezer burn?
A: Double-wrap muffins in plastic wrap before bagging, or use vacuum-seal bags.
Conclusion
These Mini Pumpkin Muffins are an easy, delicious fall baking recipe that brings warm spices and pumpkin goodness to every bite. Whether you’re a seasoned baker or just starting, you’ll love how simple and versatile they are—plus, they’re crowd-pleasers at holiday brunches or after-school snacks. Give them a try, leave a comment below with your favorite variation, and don’t forget to explore my pumpkin bread and pumpkin spice latte recipes for more autumn inspiration!
Mini Pumpkin Muffins
Ingredients
- 1½ cups (180 g) all-purpose flour swap half for whole wheat for extra fiber
- 1 tsp baking powder
- ½ tsp baking soda
- 1¼ tsp ground cinnamon I like Saigon cinnamon for bold flavor
- ½ tsp ground nutmeg
- ¼ tsp salt
- ⅔ cup (135 g) granulated sugar or coconut sugar for a deeper color
- 1 large egg room temperature
- 1 cup (240 g) canned pumpkin puree not pumpkin pie filling
- ⅓ cup (80 ml) milk whole milk or almond milk both work
- 2 tbsp vegetable oil or melted coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 24-cup mini muffin tin. Lightly spraying with nonstick spray helps the muffins pop right out.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined—this dry mix ensures the spices are well distributed.
- In a large bowl, beat the sugar and egg until just smooth. Stir in pumpkin puree, milk, oil, and vanilla until the batter looks velvety and uniform.
- Gently fold the dry ingredients into the wet, mixing until you no longer see streaks of flour. Don’t overmix—stop when the batter is just combined to keep muffins tender.
- Fill each mini cup about two-thirds full; a small cookie scoop works perfectly to portion the batter. You should end up with 18–20 mini pumpkin muffins.
- Bake for 12–15 minutes, rotating the pan halfway through for even browning. Muffins are done when a toothpick comes out with moist crumbs (not wet batter).
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling—this prevents sogginess from trapped steam.
