Mini Pumpkin Muffins

Mini Pumpkin Muffins are the perfect bite-sized treat and great for pumpkin season! Easy to make and ready in less than 20 minutes.

Course Breakfast, Snack

Cuisine American

Prep Time 8

Cook Time 12

Total Time 20

Servings minin muffins

Calories 63kcal

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.

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.