Mini Cinnamon Sugar Pumpkin Muffins
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Cinnamon Sugar Mini Pumpkin Muffins — These mini pumpkin muffins are coated in cinnamon sugar and are bursting with fall flavor! Even better, they’re accidentally vegan!
Cinnamon Sugar Mini 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.
These mini pumpkin 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 they’re on the healthier side, at least that’s what I tell myself. There are no eggs, dairy, or butter. Perfect if you happen to run out one of those ingredients, too. I used my favorite, easy, and accidentally vegan pumpkin quick bread recipe because it never lets me down. I’ve made it as full-size muffins, as a cake, and as a loaf.
The milk I used 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. 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.
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.
What’s in These Mini Pumpkin Muffins?
To make these pumpkin spice muffins, you’ll need:
- All-purpose flour
- Baking powder
- Granulated sugar
- Light brown sugar
- Pumpkin puree
- Coconut oil
- Silk Unsweetened Vanilla Almond Milk
- Vanilla extract
How to Make Mini Pumpkin Muffins
In a large bowl, whisk together the flour, baking powder, spices, and salt. In a separate bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla.
Pour the pumpkin mixture into the dry ingredients and stir until just combined. The batter is quite thick, but if yours is seemingly too thick, add a splash of milk to thin it out.
Divide the vegan pumpkin spice muffin batter between 24 mini muffin cups and bake until the tops are set, springy to the touch, and a toothpick inserted in the center comes out clean. Once the muffins are out of the oven, roll them in cinnamon sugar as soon as they’re cool enough to handle.
Can I Use a Coconut Oil Substitute?
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 quick breads with oil rather than butter because oil keeps them moister and springier.
Can I Use Another Type of Milk?
Yes, any unsweetened milk (dairy or non-dairy) will work in this mini pumpkin muffin recipe.
Tips for Making Mini Pumpkin Muffins
First of all, make sure you’re using pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced and will mess up the taste of these easy pumpkin muffins.
When baking these pumpkin spice muffins, you’ll want to start checking on them at 8 minutes and keep a very close eye on them from then on because mini muffins cook quickly and all pan sizes and ovens vary. You definitely do not want to over bake these babies!
Lastly, note that the cinnamon sugar coating could liquify and ‘melt’ the longer the muffins sit on your counter. As the days pass, the muffins attract moisture and soften, which causes the coating to melt. Simply re-roll muffins through additional cinnamon-sugar if desired.
- 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
- 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.
- In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
- In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
- 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.
- 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).
- 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.
- In a medium bowl, add the sugar, cinnamon, and stir to combine.
- Gently roll each muffin through cinnamon-sugar until evenly coated. Serve immediately.
Cinnamon Sugar Coating
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.
Amount Per Serving: Calories: 80Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 48mgCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 0g
More Pumpkin Recipes:
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.
Vegan Chocolate Chip Pumpkin Muffins — My favorite pumpkin muffin recipe, and it just happens to be vegan. Today’s muffins are adapted from this recipe.
Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache — It’s a cross between a pumpkin cake with just a bit of the buttery qualities of a yellow cake-mix-cake, but entirely from scratch, and there’s loads of chocolate in every bite.
Pumpkin Chocolate Chip Brownies — — Rich, fudgy brownies topped with pumpkin and chocolate chips!! An EASY, no mixer pumpkin brownie recipe that’s FASTER than using a boxed mix!
Soft and Chewy Pumpkin Chocolate Chip Cookies — The cookies are soft, thick, perfectly chewy and not cakey which is a problem that often plagues pumpkin cookies.
Pumpkin Crumb Coffee Cake — A FAST and EASY no-mixer coffee cake with rich pumpkin flavor!! Super soft, tender, and topped with the BEST crumble topping that you’ll fall in love with!
Cinnamon Sugar Pumpkin Bread — Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!
Oatmeal To-Go Pumpkin Chocolate Chip Muffins — These pumpkin chocolate chip muffins are essentially baked oatmeal bites. They’re the perfect grab-and-go breakfast or snack!
This conversation is sponsored by Silk. The opinions and text are all mine.
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