Mini Pumpkin Muffins
Sweet and simple mini pumpkin muffins topped with cinnamon sugar or chocolate chips! These bite-sized muffins are super moist, full of spiced pumpkin flavor, and come together in just one bowl, no mixer required, with simple, pantry staples. They’re a family favorite! Vegan and gluten-free friendly.
Mini Pumpkin Muffins
There’s no tastier way to celebrate the start of fall than with cute little pumpkin muffins. Okay, so that argument could also be made for apple donuts, or hand pies, but today it was these bite-sized pumpkin spiced babes.
They’re packed with pumpkin flavor, a balance of sweet with warming spice, and boast a soft and tender, super moist texture that gets even better over time.
Cinnamon or Chocolate…
I couldn’t decide, so I made half with a dusting of cinnamon sugar and the other half with a sprinkling of mini chocolate chips, and still can’t pick a favorite! The cinnamon sugar coating feels a little more traditionally “pumpkin spice,” but adding chocolate chips is also highly recommended for those of us who adore the combination of pumpkin and chocolate. (Really most things with chocolate).
These delectable mini two-bite treats are itty bitty pumpkin perfection. I love the size of these for kids – for the record, our kindergartner voted for team chocolate chip – and they’re ideal for snacking, or for sharing with a crowd (or not!). Happy baking!!
Easy Pumpkin Muffin Ingredients:
These mini pumpkin muffins are made with pantry staples and come together quickly in one large bowl. Here’s what you’ll need to make them:
- pumpkin: of course! I prefer using Libby’s canned pumpkin puree, which has a great texture and is very consistent.
- white and brown sugar: for the perfect amount of sweetness, we’ll use equal parts granulated and light brown sugar.
- milk: for a moist and fluffy texture. I typically use whole milk, or for a dairy-free version, unsweetened almond milk works well, too.
- oil: adds more moisture and helps give these mini muffins their soft and tender crumb. I love to use olive oil in my baking, but any neutral vegetable oil will work (canola, sunflower, even melted coconut oil).
- egg: just one egg adds lift, moisture, and helps to emulsify the batter. See recipe notes for an egg-free option.
- vanilla and spices: for classic fall flavor, we’re combining cinnamon, ginger, cloves, and vanilla. You could also use a pumpkin pie spice blend if you prefer.
- baking soda: for just the right amount of lift and perky muffin tops!
- salt: to balance the sweetness. Never skip this one! I use Diamond Crystal Kosher salt for most of my baking.
- flour: and finally, regular all-purpose flour makes up the base of these mini muffins. You can also use equal parts gluten-free flour, and I’m guessing you could use up to half whole-wheat flour as well.
Find all the exact ingredients and measurements in the recipe card, below.
Mini Pumpkin Muffins FAQs
Keep leftover muffins covered in a storage container for 1-2 days at room-temperature. The muffins will get sweeter and more moist over time. After that, it’s best to keep in the fridge or freezer.
Yes, simply use a 1:1 all-purpose gluten free flour blend such as Bob’s Red Mill or King Arthur Flour.
More Pumpkin Desserts to Bake Next:
- One Bowl Pumpkin Gingerbread Muffins
- Best Gingersnap Pumpkin Pie
- Vegan Chocolate Chip Pumpkin Bread
- Overnight Pumpkin Cinnamon Rolls
If you make this mini pumpkin muffins recipe, be sure to leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
Mini Pumpkin Muffins
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 20–24 Muffins 1x
- Category: Baking, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sweet and simple mini pumpkin muffins topped with cinnamon sugar or chocolate chips! These bite-sized muffins are super moist, full of spiced pumpkin flavor, and come together in just one bowl, no mixer required, with simple, pantry staples. They’re a family favorite! Vegan and gluten-free friendly.
Ingredients
- 1 cup (240g) pumpkin puree
- 2 tsp (10g) pure vanilla extract
- 1/2 cup (120g) vegetable oil
- 1/3 cup (66g) granulated sugar
- 1/3 cup (66g) light brown sugar, packed
- 1/3 cup (80g) milk ¹
- 1 large egg ²
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp Kosher salt
- 1–1/2 tsp (9g) baking soda
- 1–3/4 cups (210g) all-purpose flour, spooned and leveled ³
Instructions
- Preheat the oven to 375℉. Line a 24-cup mini muffin pan with paper liners or lightly grease with butter or baking spray. Set aside.
- In a large mixing bowl, whisk together the pumpkin, vanilla, and oil until combined.
- Whisk in the sugar, milk and egg, followed by the spices, salt, and baking soda.
- Switching to a spatula, gently fold in the flour until just combined and no streaks of flour remain. Be careful not to overmix.
- Use a medium cookie scoop (or a large spoon) to evenly divide the batter between the muffin cups. They will be mostly full.
- Bake for 8 minutes, then reduce the oven temperature to 350℉, and continue baking for another 6-10 minutes until the muffin tops are golden, gently domed, and a cake-tester (I use a toothpick) inserted into the centers comes out mostly clean.
- Remove from the oven and let cool in the muffin tin for 10 or so minutes, before carefully removing and cooling on a baking rack. Enjoy!!
Notes
For mini pumpkin chocolate chip muffins: add 1/4 cup mini chocolate chips on top before baking.
For cinnamon sugar topped pumpkin muffins: combine 1 Tbsp granulated sugar and 1/2 tsp cinnamon. Sprinkle on top of each muffin before baking.
Note: While the recipe is designed to make 24 muffins, I often like to make just 20 muffins, so they end up with taller muffin tops. The baking time may vary by a minute or two.
¹ Make them dairy-free: Simply use unsweetened almond milk (or your favorite plant-based milk).
² Make them egg-free: You can replace the egg with a flax egg. Simply stir together 1 Tbsp ground flaxseed with 2.5 Tbsp water in a small bowl. Let sit for 5 minutes while you’re getting the rest of the ingredients together (it will thicken up), and add to the batter in place of the egg.
³ Make them gluten-free: Use equal parts of a 1:1 all-purpose gluten free flour blend such as Bob’s Red Mill or King Arthur Flour.
Keywords: mini pumpkin muffins, chocolate chip, cinnamon sugar, one bowl, easy
These were super moist and delicious.
I came out as team cinnamon and sugar, while my husband was clearly team chocolate chip. What a great suggestion to go both ways!
★★★★★
Thank you, Louise!!
I made these this weekend, half cinnamon and half chocolate chip just like you did (I only had regular chocolate chips, but it still worked). The whole family loved them, and we gave a few to our neighbors too. Thank you fo the recipe!
★★★★★
Thanks so much, Lauren!