Mini Pumpkin Muffins
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.
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.
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.
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