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Mini Cinnamon Sugar Pumpkin Muffins

These mini cinnamon sugar pumpkin muffins are dense, cake-like, and packed with pumpkin spice flavor. They are coated with a buttery cinnamon-sugar topping for extra sweetness and texture.

Ingredients

Scale
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 2 tablespoons milk
  • 2 tablespoons unsalted butter, melted (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (177°C). Prepare a mini muffin pan; no liners needed.
  2. In a large bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In another bowl, whisk granulated sugar, brown sugar, vegetable oil, egg, vanilla extract, pumpkin puree, and milk until combined.
  4. Add wet ingredients to dry ingredients and stir until just combined. The batter will be thick.
  5. Spoon batter into mini muffin pan, filling each about 3/4 full.
  6. Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
  7. While muffins bake, mix granulated sugar and cinnamon in a small bowl for the topping.
  8. Melt butter in a small bowl.
  9. When muffins are done and slightly cooled, brush tops with melted butter, then dip or sprinkle with cinnamon sugar mixture.
  10. Serve immediately or store in an airtight container.

Notes

For taller muffin tops, bake at 425°F for 5 minutes, then reduce oven temperature to 350°F and bake for an additional 16 minutes. These muffins have a dense, cake-like texture and are perfect for a hearty pumpkin treat.

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