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 fast, easy, and accidentally vegan! 

Cinnamon Sugar Mini Pumpkin Muffins 

Easiest Recipe for 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 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.

stack of Cinnamon Sugar Mini Pumpkin Muffins 

Ingredients in Mini Pumpkin Muffins

You’ll find the exact measurements for this mini pumpkin muffin recipe in the recipe card below.

Here’s an overview of the ingredients needed to make the fall mini muffins: 

  • All-purpose flour
  • Baking powder
  • Spices
  • Salt
  • Granulated sugar
  • Light brown sugar
  • Pumpkin puree
  • Coconut oil
  • Silk Unsweetened Vanilla Almond Milk
  • Molasses
  • Vanilla extract

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.

mini pumpkin spice muffins in white dish

How to Make Mini Pumpkin Muffins

Pumpkin mini muffins are as easy to make as regular sized muffins! Here’s a broad overview of the recipe: 

  1. In a large bowl, whisk together the flour, baking powder, spices, and salt.
  2. In a separate bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla. 
  3. 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. 
  4. Divide the 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.
  5. Once the muffins are out of the oven, roll them in cinnamon sugar as soon as they’re cool enough to handle. 

mini pumpkin muffins in white dish

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.

Tip: I prefer baking quick breads with oil rather than butter because oil keeps them moister and springier.

Cinnamon Sugar Mini Pumpkin Muffins — These mini pumpkin muffins are coated in cinnamon sugar and are bursting with fall flavor! Even better, they're fast, easy, and accidentally vegan! 

Can I Use Another Type of Milk? 

Yes, any unsweetened milk (dairy or non-dairy) will work in this mini pumpkin muffin recipe. 

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

Recipe Variations 

This is a super straightforward recipe for mini pumpkin muffins, but there are a few ways you can change up the recipe if you’re feeling adventurous. 

  • Make it gluten-free by using your favorite gluten-free all-purpose flour. Don’t use all almond flour or all coconut flour or something like that. Use an actual all-purpose gluten-free baking flour for best results. Since these are mini muffins, I don’t think the textural difference will be that noticeable. 
  • Add mix-ins like chocolate chips, chopped nuts, or dried fruit. Just make sure any mix-ins are also mini or finely chopped since the muffins are already small. 
  • Customize the spices as you see fit. Add more or less depending on how flavorful you want your mini muffins. I love the depth of flavor the blend of spices add to the pumpkin mini muffins, but you could use just pumpkin pie spice if you can’t be bothered to measure out a bunch of spices. 
  • Use vegetable or canola oil if you don’t have coconut oil on hand. 

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! 

Tips for Making Mini Pumpkin Muffins

Pumpkin: 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. 

Bake time: 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! 

Cinnamon sugar coating: 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.

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! 

Pin This Recipe

Yield: 24 mini muffins

Cinnamon Sugar Mini Pumpkin Muffins

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!

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

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

Instructions

    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.

    Muffins

    1. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
    2. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
    3. 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.
    4. 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).
    5. 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).
    6. 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.

    Cinnamon Sugar Coating

  1. In a medium bowl, add the sugar, cinnamon, and stir to combine.
  2. Gently roll each muffin through cinnamon-sugar until evenly coated. Serve immediately.

Notes

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.

Nutrition Information:

Yield:

24

Serving Size:

1

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.

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

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.

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

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 Bundt Cake with Chocolate Ganache

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 

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.

Soft and Chewy Pumpkin Chocolate Chip 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!

Pumpkin Crumb Coffee Cake 

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!

Cinnamon Sugar Pumpkin Bread 

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! 

Oatmeal To-Go Pumpkin Chocolate Chip Muffins

This conversation is sponsored by Silk. The opinions and text are all mine.

Originally published September 6, 2019 and republished October 7, 2022 with updated text.



About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Best and easiest pumpkin muffins on the planet. I have made mini’s and regular size many times.

    Rating: 5
    1. Thanks for the 5 star review and I am glad that they’re the best pumpkin muffins on the planet for you!

  2. Hi, I’ve been following you for quite a while now & I’m really enjoying your recipes. I’m new to using some of the ingredients you use that are healthy. I would like to ask a question about coconut oil. What is the best brand to buy, is it organic and where do you purchase yours? There are so many brands of coconut oil out there!
    Thank you,
    Johnnie McLaughlin

    1. I have been using coconut oil for about 15 years. I have used tons of brands. These days I buy Trader Joe’s the only one they sell https://amzn.to/2XkoQP1 which is organic. Feel free to experiment with brands. Just melt it momentarily in the micro or in a a kettle if it’s not in liquid form and you can proceed with the recipe. Or you can use another oil as well, canola, vegetable, etc. if you don’t want to buy coconut oil.

  3. Thanks for this wonderful recipe idea – cinnamon is the perfect spice for upcoming fall, and it goes without saying that cinnamon, pumpkin, muffin is a magic combination ;-)

    Rating: 5
  4. 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…

    1. 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!

  5. 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!

  6. 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!

  7. 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…

  8. 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!

  9. 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.

  10. 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!

    1. Thanks for your support with my cookbook and yes I had to re-home most of these or I’d eat them all. Way too easy to keep popping them down!

  11. 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!

  12. My mouth is watering! I love the richness in the colors of these!! Totally pinned and I want to make them ASAP!

    1. I moved into my current place like 5 months or so ago? and I am just barely figuring out how to shoot in this house. And I have a whopping 90 minute ‘good window’ so thanks for saying that about the colors! :)

  13. Love mini anything! My husband just doesn’t understand the hype though:) How perfect that you made these with coconut oil and skipped the butter on the outside. The cinnamon and sugar coating is just so stinking beautiful on these bright muffin!

  14. Yay, that you made these so healthy! I think they won’t last long in our house, I am just obsessed with the idea that you rolled them in cinnamon sugar. : ) Congrats on your second cookbook!

  15. These are so cute, mini muffins are so easy to eat but I think these pumpkin ones will be even easier to eat, pinned! :D x

  16. You know what I love about pumpkin recipes? All those fabulous spices that go into them! These muffins look outrageously good, and yes, there will be no stopping at just one. Pinned!

    1. Thanks for pinning and I didn’t get a chance to comment on your pretzel recipe but I pinned it…but I could eat the whole batch of those things!!

  17. These are adorable! I love cute food. I could see setting out a basket of these at a brunch.

    I am a person who tells myself that one bite won’t hurt, and I do that like 80 more times, so I would easily eat a dozen of these and think they didn’t “count”. Haha. Thank you so much for sharing!

  18. So simple and delicious – I love it! I also have trouble resisting mini-sized things. Like travel products? Love them.

  19. awww Averie these are just wayyy to cute! I love that they are vegan also, mini food is the best! ;-) pinning these little cuties

  20. Mini food is my downfall too! Can’t stop. These muffins look amazing, love the cinnamon sugar coating. Can’t even imagine how many pumpkin baked goods you must have made in the last year or two :)

    1. Girl. It’s kind of…unreal. I can’t keep track in my head what I’ve made and where. Cookbook, blog, things that I made for the book but didn’t make the cut and I swapped for something else…I’ve actually made things and forgot I already made that!! :)

  21. You always make the cutest mini food! Love how you coated these with the cinnamon sugar! Pinned of course!

  22. I love mini foods, too! They’re so cute and fun to pop and eat. These cinnamon sugar pumpkin muffins look gorgeous, Averie! And I love that you added molasses in these cuties, too. Pinning!

  23. Averie these mini pumpkin muffins look absolutely perfect (love that they are vegan!) – I am so pumped for pumpkin season!! Pinned :)

  24. I love that you can’t resist dipping them in cinnamon sugar – I’m right there with ya! So many awesome flavors going on with this recipe :) :)

  25. Mini food is SOOOOO dangerous. I feel like as long as I can pop it into my mouth in one go, it doesn’t count (shhh, flawed logic).

  26. I love mini anything and these muffins look so moist and all that cinnamon and sugar must make the outside slightly crunchy which I adore. I like that they don’t have to be dipped in butter before rolling in the cinnamon and sugar mixture which a lot of recipes call for… Girl math, saved calories from not dipping in butter means at least two more muffins can be consumed !!

    1. saved calories from not dipping in butter means at least two more muffins can be consumed = EXACTLY! Great minds think alike! And yes the cinn sugar does make the outside slightly crunchy right as they come out of the oven and so good!

  27. These may be small but they look like they pack some serious flavor!! I love mini muffins, mini loaves, and donut holes…but when it comes to cookies, the bigger the better!

    1. These may be small but they look like they pack some serious flavor!! <--- that was almost the exact tagline I wrote for them to be attached to all the pins! You are so right, they do!

  28. I love the idea of adding molasses! That must add to the amazing texture.
    Yep, we’re all suckers for the mini stuff. I can never get enough of those mini Snickers. Dangerous!
    These look incredible, Averie!

  29. Oh man, these look dangerous! I always eat too many mini desserts….they’re just so cute, how can you only eat one?!? lol