Mini Cinnamon Sugar 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! 

Cinnamon Sugar Mini Pumpkin Muffins 

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.

stack of Cinnamon Sugar Mini Pumpkin Muffins 

What’s in These Mini Pumpkin Muffins? 

To make these pumpkin spice muffins, you’ll need: 

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

mini pumpkin spice muffins in white dish

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. 

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. 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. 

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

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.

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!

Yield: 24 mini muffins
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: 80 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 48mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 0g Sugar: 12g Sugar Alcohols: 0g Protein: 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 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.

73 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. 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. 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!

  9. These are the cutest muffins ever!!

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

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

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

  13. What a perfect little bite of fall!

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

  15. 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!

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

  17. 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!

  18. 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

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.