Mini Pumpkin Muffins are the bite-sized treat you need this season! These easy mini muffins are packed with pumpkin flavor and are so simple to make and fun to eat!
Whenever I have leftover pumpkin puree I love to make these delicious and simple pumpkin mini muffins. Made with just a few ingredients, these muffins come together fast and are ready in less than 20 minutes!
If you love mini muffins, try these Mini Banana Chocolate Chip Muffins. If you love all things pumpkin, check out these Pumpkin Biscotti, Glazed Pumpkin Bread, or Pumpkin Oatmeal Chocolate Chip Cookies!
The Best Mini Pumpkin Muffins!
These Mini Pumpkin Muffins are the best bite-sized muffins ever! They are perfectly moist and sweet, and great to make whenever you are craving a pumpkin treat.
My family loves these mini pumpkin muffins because they are fun to eat and so full of flavor. This tested and perfected recipe is a family favorite and I’m excited to share it with you!
I designed this recipe to be super simple to make using just a few ingredients. They are a great beginner recipe full of fall flavor that everyone will love.
These muffins stay moist for days and are great when you need an after school snack or breakfast treat. The small size makes them fun to pop in your mouth, easy to share, and they bake quickly too!
Ingredients
- Pumpkin puree: Use regular canned pumpkin puree but make sure it’s not pumpkin pie filling.
- Pumpkin spice: A pumpkin pie spice blend is an easy way to flavor these muffins. You could also make your own using a combination of cinnamon, nutmeg, ground ginger, and cloves.
- Eggs: You will need two large eggs at room temperature.
- Butter: Unsalted butter that has been melted and cooled slightly. You could also make this with coconut oil or vegetable oil if you prefer.
- Sugars: I like to use both white sugar and brown sugar.
- Flour: Use all purpose flour or substitute whole wheat flour if you’d prefer.
Optional additions: Change up the flavor the pumpkin muffins by adding in mini chocolate chips or chopped nuts.
How to Make Mini Pumpkin Muffins
Little Pumpkin Muffins are a great treat to have on hand during pumpkin season and are a great alternative to regular size muffins. You’ll love that they take only half the time to bake too!
Start by greasing a mini muffin tin with nonstick spray. This recipe makes 36 mini muffins, so two muffins trays is ideal.
Step 1: Mix dry ingredients
In a medium bowl, whisk together the flour, baking soda and pumpkin spice. if you don’t have pumpkin spice, you can make your own using individual spices.
Step 2: Mix wet ingredients
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In a separate large bowl, whisk together the pumpkin puree, eggs, melted butter and both brown and granulated sugar. You can use a whisk or hand mixer for this step.
Then, add in the dry ingredients and mix just until the batter is incorporated. Use a rubber spatula to scrape down the sides of the bowl.
Step 3: Scoop and bake
Use a cookie scoop to measure out the pumpkin muffin batter and place in the prepared muffins tins. You can top the muffins with a bit of cinnamon sugar or raw sugar before baking.
Bake in your preheated oven for about 12 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the mini muffins rest in pan for 5 minutes, then transfer to wire rack to cool completely.
Store leftovers in an airtight container in the refrigerator for up to three days.
Recipe Notes
- If you don’t have pumpkin spice, you can substitute with a 1 teaspoon cinnamon, and half a teaspoon each of nutmeg, ground ginger, and cloves.
- You can top these muffins with a simple cinnamon sugar before baking for extra flavor. I like to use a bit of sugar in the raw to add texture and crunch.
- Make sure the muffins are completely cooled before storing.
- These can be stored at room temperature in an airtight container for up two days. Any longer and they should be refrigerated.
- If you don’t have a mini muffin tin, you can use this same recipe to make twelve regular pumpkin muffins in a standard muffin tin.
More Muffin Recipes!
Mini Pumpkin Muffins
Equipment
- Mini Muffin Tin
Ingredients
- 1 ½ cups all purpose flour
- 2 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup unsalted butter, melted and cooled slightly
- 2 large eggs
Instructions
- Preheat oven to 350 degrees. Coat a mini muffin tin with cooking spray or liners; set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, and baking soda; set aside.
- In a large bowl, use an electric mixer on medium speed to mix together the pumpkin puree, sugar, brown sugar, melted butter, and eggs until well combined. Pour in the dry ingredients and mix until just combined, scraping down the sides of the bowl as needed.
- Use a cookie scoop to measure out the batter into the mini muffin tin, filling each space to about ¾ full. Bake on center rack of preheated oven for 11-13 minutes, or until toothpick inserted in the middle of muffin comes out clean. Cool on wire rack.
Notes
- If you don’t have pumpkin spice, you can substitute with a 1 teaspoon cinnamon, and ½ teaspoon each of nutmeg, ground ginger, and cloves.
- You can top these muffins with a simple cinnamon sugar before baking for extra flavor. I like to use a bit of sugar in the raw to add texture and crunch.
- Make sure the muffins are completely cooled before storing.
- These can be stored at room temperature in an airtight container for up two days. Any longer and they should be refrigerated.
- If you don’t have a mini muffin tin, you can use this same recipe to make twelve regular pumpkin muffins in a standard muffin tin baking for 18-20 minutes instead.
