Mini Cinnamon Sugar Pumpkin Muffins for a Cozy Fall Treat

Delicious Mini Cinnamon Sugar Pumpkin Muffins that blend warm spices and pure pumpkin for a perfect fall treat.

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Prep Time 10

Cook Time 12

Cooling Time 5

Total Time 27

Servings: 12 muffins

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

1 cup pure pumpkin fresh or canned
1 cup whole wheat flour can be substituted with all-purpose flour
1/2 cup granulated sugar brown sugar can be used
1 teaspoon cinnamon increase for more flavor
2 teaspoons baking powder ensure it's fresh
1/4 teaspoon salt can use sea or table salt
1/4 cup butter or coconut oil for dairy-free
1 large egg or flax egg for vegan
1/2 cup milk or non-dairy alternative

For the Cinnamon-Sugar Coating

1/4 cup cinnamon-sugar mixture can swap cinnamon with nutmeg

Equipment

mini muffin pan

Method

Step-by-Step Instructions

Preheat your oven to 350°F (177°C) and grease a mini muffin pan.
In a medium bowl, whisk together whole wheat flour, sugar, cinnamon, baking powder, and salt.
In a separate bowl, mix pure pumpkin, melted butter, milk, and eggs until smooth.
Fold dry ingredients into wet ingredients until just combined.
Spoon batter into muffin pan, filling each cup about 3/4 full.
Bake for 12 minutes until muffins spring back when pressed.
Dunk each muffin in melted butter and roll in cinnamon-sugar mixture.
Cool muffins in the pan for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins make a great addition to brunch or a cozy snack. Experiment with flavors like chocolate chips or nutmeg.

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