Mini Cinnamon Sugar Pumpkin Muffins — Easy Pumpkin Snacks for Fall

Mini Cinnamon Sugar Pumpkin Muffins are tiny, pillowy bites that taste like a cinnamon-sugar–coated pumpkin donut hole, but you bake them in a mini muffin tin. Right from the first warm bite you’ll get soft, cozy pumpkin flavor with that irresistible sugar-and-spice crust. Perfect for lunchboxes, brunch boards, or sneaking one while nobody’s looking.

Introduction to the recipe

These little guys pack big fall vibes. Made with pumpkin puree and whole-wheat flour, then dunked in melted butter and rolled in a sweet cinnamon-sugar coating, they hit the comfort-food sweet spot without being fussy. They’re great as quick Pumpkin Snacks, perfect for parties, and fun to make with kids. FYI, I’ve stuck with this recipe for a decade — it’s a keeper.

What makes these muffins so irresistible?

Why do people go back for three (or five) of these mini treats? Short answer: texture + coating.

• The interior has a cake-donut texture — moist and a touch dense, not dry or crumbly.
• The cinnamon-sugar shell gives that signature donut-shop vibe: sweet, crunchy, and cozy.
• They’re one-bite wonders — easy to pop and hard to resist.
• You can call them breakfast, dessert, or a snack and no one will argue.

Want a fun angle? These are basically the portable sibling of my Nutella-stuffed cinnamon-sugar muffins — same nostalgia, different costume. If you love exploring Recipes With Pumpkin, this recipe should be on your short list.

Ingredient list (with short descriptions)

Here’s what you’ll need — all simple pantry staples. I keep these items on hand year-round.

• Pumpkin puree — the star. Use plain canned pumpkin, not pie filling.
• Whole-wheat flour — gives a hearty crumb and a rustic flavor (swap some or all for all-purpose if you prefer a lighter muffin).
• Granulated sugar — for batter and for the cinnamon-sugar coating.
• Brown sugar — adds moisture and that deep caramel note.
• Baking powder — helps the minis rise just enough.
• Salt — balances sweetness.
• Ground cinnamon — you’ll use this inside the batter and in the coating — essential for that cinnamon-sugar vibe.
• Pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, cloves) — adds warmth and autumn character.
• Egg — binds and lifts.
• Oil or melted butter — keeps muffins tender (oil gives slightly moister texture).
• Vanilla extract — rounds flavors.
• Melted butter (for dunking) — makes the sugar coating stick and gives that donut-like finish.

Note: This recipe also works great for testing Pumpkin Butter Uses — swirl a teaspoon of pumpkin butter into the batter or use it as a dip for the muffins.

Simple how-to (quick & clear)

You don’t need a mixer. Seriously.

1. Preheat the oven and grease a mini muffin tin.
2. Mix dry ingredients: whisk whole-wheat flour (or mix with AP flour), sugars, baking powder, salt, cinnamon, and pumpkin pie spice.
3. Mix wet ingredients: stir pumpkin puree, egg, oil (or melted butter), and vanilla until smooth.
4. Combine wet into dry just until no dry streaks remain — batter will be thick (that’s okay).
5. Spoon batter into mini cups — fill nearly to the top.
6. Bake until a toothpick comes out clean and tops bounce back — usually quick: about 9–12 minutes depending on your oven.
7. Make coating: melt butter in a shallow bowl; in another bowl mix granulated sugar + cinnamon.
8. Dunk & roll: while still warm, dip each muffin top-first into melted butter, then roll in cinnamon-sugar. Place on a rack to set.
9. Cool slightly and enjoy.

Bold tip: don’t overfill the mini cups — they’ll puff, then collapse and make a denser result.

The story behind the recipe

I developed these as a playful riff on my full-sized cinnamon-sugar muffins and a nod to bakery donut holes. Years ago, a friend brought mini pumpkin bites to a potluck and they vanished in ten minutes. That inspired me to perfect a version using whole-wheat flour to give them a little chew and a lot of heartiness. Over time, I tweaked the dunk-and-roll step so the coating lasts longer — because, duh, the coating is the star.

This recipe links to other favorites, like Pumpkin Date Muffins (if you want a naturally sweet version) and mini takes on classic Pumpkin Baked Goods. It also adapts nicely into the “Sally’s Baking” vibe — simple, homey, and bake-shop friendly — so if you enjoy Pumpkin Muffins Sallys Baking style, you’ll love these.

Pro tips for the best outcome

• Use whole-wheat but don’t overdo it. If you prefer a softer crumb, swap half the whole-wheat for all-purpose.
• Scoop batter consistently. Use a small cookie scoop for uniform minis.
• Bake till just set. Overbaking dries them out. They should spring back gently.
• Do the dunk while warm. Warm muffins help the butter adhere; the sugar sticks better and creates a thin crust.
• Store smart. Because of the buttery coating, don’t airtight them if you want a crisp exterior the next day — loosely cover instead.
• Kid-friendly hack: let little bakers roll muffins in sugar while you handle the oven. Mess = memories.

Variations to try

Mix it up depending on what you’re craving or what’s in your pantry.

• Pumpkin butter swirl — add a spoonful of pumpkin butter into each cup for gooey pockets. This is one of my favorite Pumpkin Butter Uses.
• Nutty crunch — roll in finely chopped toasted pecans after the sugar for texture.
• Stuffed surprise — drop a bit of Nutella or cream cheese in the center before baking (reminiscent of my Nutella-stuffed muffins).
• Pumpkin Date Muffins twist — fold chopped dates into the batter for natural sweetness and chew.
• Cinnamon Pumpkin Mini Muffins with glaze — drizzle a simple vanilla or maple glaze for a sweeter treat.
• Gluten swap — try a 1:1 gluten-free flour blend; expect slightly different texture.
• Sally’s-inspired topping — sprinkle a pinch of coarse sugar on top before baking for sparkle.

Try them regular size?

Want bakery-style tall muffins? Use this batter in a standard 12-count pan. For lofty tops, do this trick: bake at 425°F for 5 minutes, then lower the oven to 350°F for the remaining ~16 minutes. That quick heat spike encourages a dramatic rise. (I use this for all my regular muffin recipes — trust me, it works.)

Best way to serve

Serve warm, right after the sugar sets. Try these pairings:

• A mug of hot coffee or spiced latte — classic.
• A smear of cream cheese or a tiny dollop of pumpkin butter for extra richness.
• On a brunch board with fruit, yogurt, and mini scones for variety.

Want to look fancy? Plate a few with a tiny ramekin of pumpkin butter for dipping and call it a “pumpkin donut flight.” People love that. IMO, they make an adorable bite-size dessert for Thanksgiving appetizers or an after-school snack.

Quick tips for storage and leftovers

• Day 1: best — crisp exterior and soft interior.
• Short-term storage: loosely cover at room temp to keep coating from sogging; store for up to 48 hours.
• Refrigeration: if you add perishable fillings (cream cheese), refrigerate and eat within 3 days.
• Freezing: you can freeze uncoated minis. Thaw, then warm and re-roll in cinnamon-sugar for best texture.

FAQs

Final thoughts

If you love Mini Food Recipes that feel fun and nostalgic, these mini pumpkin muffins deserve a spot in your rotation. They bridge the gap between breakfast and dessert, and they adapt easily — whether you want to try Pumpkin Date Muffins or experiment with Pumpkin Butter Uses. They play nicely with the rest of the Pumpkin Baked Goods canon and make a great addition to fall bake sales, holiday spreads, and cozy Sunday mornings.

So — what are you waiting for? Fire up the oven, grab your mini tin, and let the cinnamon-sugar magic happen. These are small, irresistible, and serious crowd-pleasers. Go forth and snack responsibly. 😉

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