Mini Cinnamon Sugar Pumpkin Muffins

Mini food is my downfall. It’s so cute and easy to pop, one after the next.

The cute and easy factor, combined with pumpkin, and look out. Impossible to resist.

Mini Cinnamon Sugar Pumpkin Muffins - Soft little muffins that pack a big punch of pumpkin flavor! Mini food just tastes better!! YUM!

The muffins are soft, moist, fluffy yet pleasantly dense, and packed with fall spices. They’re so flavorful and make your house smell amazing. I’d scratch-and-sniff the walls if I could while they bake.

A nice bonus is that muffins is that they’re on the healthier side, at least that’s what I tell myself. There’s no eggs, dairy, or butter. Perfect if you happen to run out one of those ingredients, too.

MY OTHER RECIPES

Mini Cinnamon Sugar Pumpkin Muffins - Soft little muffins that pack a big punch of pumpkin flavor! Mini food just tastes better!! YUM!

I used my favorite, easy, and accidentally vegan pumpkin quickbread recipe because it never lets me down. I’ve made it as full-size muffins, as a cake, and as a loaf.

The milk is Silk Unsweetened Vanilla Almond Milk and I love it. It only has 30-calorie per 8 ounces, tastes great, and if I need a milk for baking, vegan or otherwise, it’s what I use most often.

Mini Cinnamon Sugar Pumpkin Muffins - Soft little muffins that pack a big punch of pumpkin flavor! Mini food just tastes better!! YUM!

I recently used it in Pumpkin Pancakes, Dairy-Free Soft and Fluffy Blueberry Pancakes, Soft Vegan Pumpkin Cake, Soft and Fluffy Strawberry Banana Cake, Thick and Fudgy Peanut Butter Smoothies, Vegan Chunky Apple Cinnamon Muffins, Fluffy Vegan Coconut Oil Banana Muffins, 50-Calorie Copycat Skinny Caramel Frappuccinos, Honey Cornbread Muffins and more.

All Silk products are dairy-free and gluten-free and I like that Silk is committed to and believes in the benefits of a plant-based diet.

Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil and the muffins don’t taste coconutty, but substitute with another oil if you’d like. I prefer baking quickbreads with oil rather than butter because oil keeps them moister and springier.

Mini Cinnamon Sugar Pumpkin Muffins - Soft little muffins that pack a big punch of pumpkin flavor! Mini food just tastes better!! YUM!

The muffins are great on their own, but I can’t resist tossing them in cinnamon-sugar. I find the cinnamon-sugar sticks just fine without dipping the muffins in melted butter, which keeps them lighter.

As I ate 5 in about 5 seconds.

Mini Cinnamon Sugar Pumpkin Muffins - Soft little muffins that pack a big punch of pumpkin flavor! Mini food just tastes better!! YUM!

Mini Cinnamon Sugar Pumpkin Muffins

The muffins are soft, moist, fluffy yet pleasantly dense, and packed with fall spices. They’re on the healthier side, and there’s no eggs, dairy, or butter, making them accidentally vegan, perfect if you run out of ingredients. The cute and easy factor of mini food, combined with pumpkin, makes the muffins impossible to resist.

Ingredients:

Muffins
1 cup plus 2 tablespoons all-purpose flour

2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon allspice
1/2  teaspoon nutmeg
1/2 teaspoon ground cloves
pinch salt, optional and to taste
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
3/4 cup pumpkin puree (not pumpkin pie filling)
1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
1/4 cup Silk Unsweetened Vanilla Almond Milk (other milks may be substituted including coconut, soy, rice, cow)
2 tablespoons mild or medium molasses
1 tablespoon vanilla extract

Cinnamon Sugar Coating
1/3 cup granulated sugar
1 teaspoon cinnamon

Directions:

  1. Preheat oven to 400F. Spray two 12-count mini muffin pans (or use one Non-Stick 12-Cup Regular Muffin Pan) very well with floured cooking spray or grease and flour the pans; set aside.
  2. Muffins – In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
  3. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
  4. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it.
  5. Divide batter equally among the cavities of the prepared pans. Each cavity will be just under 3/4 full (don’t exceed 3/4 full or they could overflow).
  6. Bake for about 11 to 12 minutes (start checking at 8 minutes and keep a very close eye on them because mini muffins cook quickly and all pan sizes and ovens vary), or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter (if making full-size, baking time will be similar to this recipe). Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. They can be dipped in the cinnamon-sugar coating as soon as they’re cool enough to handle.
  7. Cinnamon Sugar Coating – In a medium bowl, add the sugar, cinnamon, and stir to combine.
  8. Gently roll each muffin through cinnamon-sugar until evenly coated. Serve immediately. Muffins are best warm and fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. Note the cinnamon sugar coating could liquify and ‘melt’ as the days pass because the muffins attract moisture, get softer as time passes, and the coating melts. Simply re-roll muffins through additional cinnamon-sugar if desired.

Adapted from Vegan Chocolate Chip Pumpkin Muffins

Only Eats

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If you haven’t already pre-ordered it, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and the official release date is October 6.

There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

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Vegan Chocolate Chip Pumpkin Muffins - Easy Recipe at averiecooks.com

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Fluffy Vegan Coconut Oil Banana Muffins – Soft & fluffy healthier muffins that you’ll never believe are made without eggs or butter!

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71 comments on “Mini Cinnamon Sugar Pumpkin Muffins”

  1. Bite sized perfection.

    Cinn-sugar ANYTHING is great. I just need to find the time to bake now. I’m actually craving some QT in my kitchen to bake. Good thing there is a weekend of rain ahead of me!

  2. If I made these I would have to make a plan very quickly for how they were to disappear because otherwise I would eat them all by myself!!! I am very anxiously awaiting your cookbook!

  3. I’m with you, mini food is dangerous, but these would be amazing in any size

  4. I’m in love with all your muffin recipes! I just made a double batch of your vegan chocolate chip mini muffins and I’m OBSESSED.

  5. These look just lovely! I couple pop one after another for sure!

  6. These look delectable! What a comforting, cozy fall breakfast. Pair these with some fuzzy socks and spiced cider and you’ve got the image of my ideal morning!

  7. I just want all of this ! :))
    Much love from
    http://devilreturnsprada.wordpress.com/

  8. Fed ex just delivered your pumpkin cookbook…so excited perfect timing as it’s 45 degrees here this am in CT great weather for baking…

  9. Mini and Vegan means I can eat as many of these as I want, right?! ;) Congrats on the cookbook, as well. I’m a pumpkin fanatic so I can’t wait to check it out!

  10. These are the cutest muffins ever!!

  11. These remind me of pumpkin snicker doodles in muffin form, which must be amazing!

  12. OK. Those are absolutely darling, and I bet they taste divine. I love your photographs, too!

  13. These look perfectly poppable, love the cinnamon sugar coating!

  14. What a perfect little bite of fall!

  15. These look like the perfect treat to bring to my daughters preschool leader day this month. Thanks Averie!

  16. I hated breakfast growing up so my grandparents let me eat those little prepacked mini muffins. These look 100x times better. Time to relive those breakfasts!

    P.S. I had no idea you had another cookbook coming out. Congrats! Can’t wait to see what other pumpkin creations are in there!

  17. These look so cute and tasty! Great recipe!

  18. So I know this recipe was posted over a year ago, but I was looking for a dairy free pumpkin muffin recipe and came across these on pinterest! Not the first recipe of yours I’m going to try.. I love your coconut oil recipes for cookies! the people at my boyfriend’s work call me Cookie Lady because of your recipes! Huge fan.  Anyway, I was wondering if maple syrup could be substituted for the molasses in these muffins? I don’t use molasses all that often so I would hate to have to go out and buy some just for these…

    • Thanks for trying so many recipes of mine and glad they’ve come out great for you! And that you’re the Cookie Lady now :)

      With this one I would just omit the molasses rather than adding maple syrup personally, but you could use maple if you want. The molasses does add that classic fall, homey flavor and I do recommend it. For 4 bucks it’s worth keeping a jar around for me with fall baking season but do whatever you think is best. Enjoy the muffins!

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