Mini Pumpkin Muffins

By:

Sarah

Published:

September 27, 2025

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Creating the perfect mini pumpkin muffins is like wrapping yourself in a cozy blanket on a chilly autumn day. There’s something so comforting about the warm spice of pumpkin combined with the sweetness of sugar, especially when that bite-sized beauty practically begs to be shared. The moment you take a whiff of those muffins baking, your kitchen transforms into a warm haven filled with cinnamon, spice, and everything nice. As the seasons change, mini pumpkin muffins become the go-to treat, whether you’re hosting a fall gathering or just looking for a quick snack. With their delightful size, they are easy to grab on the go, making them perfect for busy mornings. Plus, with each muffin, you savor that delicious fall flavor while enjoying the moist texture. Are you ready to make these delightful mini pumpkin muffins? Let’s get started!

Why This Recipe Works

Creating the perfect mini pumpkin muffins requires a balance of moisture, flavor, and texture. This recipe utilizes pumpkin puree as the star ingredient, ensuring each muffin is not only packed with that delightful fall flavor but also stays irresistibly moist. The combination of both granulated and brown sugars provides a subtle sweetness and depth of flavor, while the warmth of cinnamon and pumpkin spice enhances the overall taste experience.

Why You’ll Love This Mini Pumpkin Muffins

Mini pumpkin muffins are the ultimate seasonal treat! They bring warmth and comfort on chilly days, making them ideal for cozy gatherings or solo snacking. Their bite-sized nature allows for easy sharing or enjoying without guilt. Pair them with a hot beverage, and you’ve got the perfect fall indulgence!

Ingredients

1 large egg
3 tablespoons white sugar
3 tablespoons brown sugar
3 tablespoons vegetable oil
3 tablespoons milk
½ teaspoon vanilla extract
½ teaspoon orange essence or ½ orange zest
½ cup + 1 tablespoon (140 grams) pumpkin puree (not pumpkin pie filling)
½ cup + 1 tablespoon (140 grams) all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon pumpkin spice
¼ teaspoon turmeric (optional)
¼ teaspoon salt

Preparing Your Oven and Muffin Pan

Preheat the oven to 390°F (200°C) and grease a 24-cup mini muffin pan with butter or baking spray. This will ensure that your muffins bake evenly and release easily once done.

Mixing the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin spice, turmeric, and salt until well combined. This step is crucial for evenly distributing the leavening agents and spices throughout the batter.

Combining the Wet Ingredients

In a separate bowl, mix together the pumpkin puree, milk, vegetable oil, egg, vanilla extract, white sugar, and brown sugar until smooth. The mixture should be creamy and fully incorporated, adding a delightful flavor base to your muffins.

Mixing Wet and Dry Ingredients

Gently add the wet mixture to the dry ingredients. Stir carefully until just combined; it’s okay if there are a few lumps in the batter. Overmixing can lead to tough muffins, so keep it light and airy.

Baking the Muffins

Evenly distribute the batter into the greased mini muffin liners. Bake at 390°F (200°C) for 5 minutes before lowering the temperature to 350°F (180°C) and continuing to bake for an additional 5-6 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.

Cooling and Serving the Muffins

Once baked, immediately remove the muffins from the tin and place them on a cooling rack. You can serve them at room temperature, optionally dusting with powdered sugar for an extra treat!

Serving Suggestions

These mini pumpkin muffins can be enjoyed as breakfast, a snack, or dessert. Serve them warm with a dollop of cream cheese frosting or a smear of butter for a delightful contrast.

Tips for Success

Use fresh pumpkin puree for the best flavor; canned fillings can be overly sweet and spiced.
Ensure ingredients are at room temperature for a smoother batter.
Don’t overfill the muffin cups to prevent spill-over during baking.

Variations

Add chocolate chips or nuts (like pecans or walnuts) for added texture.
Substitute almond flour or gluten-free flour for a gluten-free option.
Experiment with different spices like ginger or nutmeg for a unique twist.

Storage Tips

Store mini pumpkin muffins in an airtight container at room temperature for up to three days. For longer storage, place them in the fridge or freeze them, wrapped tightly, for up to three months. Just thaw before serving.

Pairing Ideas

These muffins pair beautifully with a warm cup of spiced chai tea or a rich, aromatic coffee. For a lighter option, try pairing them with a dollop of Greek yogurt topped with berries.

FAQs

1. Can I use homemade pumpkin puree instead of canned?
Yes! Just ensure it’s well-drained and not too watery.

2. How do I prevent my muffins from sinking?
Make sure to mix your batter gently and not overmix, as this can cause dense muffins that won’t rise properly.

3. Can I make this recipe vegan?
Yes! Substitute the egg with a flax egg and use a plant-based milk and oil.

4. What toppings go well with mini pumpkin muffins?
Cream cheese frosting, whipped cream, or simple powdered sugar dusting all complement these muffins nicely.

5. How can I make these muffins more festive?
Add a few cranberries or chopped pecans for a colorful and flavorful touch.

Mini pumpkin muffins are a perfect blend of cozy flavors that warm the soul and evoke the joys of autumn. Their versatility ensures they can be adapted to suit various tastes and dietary needs, making them an excellent addition to any recipe collection. Whether enjoyed on their own or alongside a warm beverage, these muffins are sure to bring a smile to anyone who tastes them. Embrace the season with these delightful treats, and they will quickly become a favorite in your home!