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.
- 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
- 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!!
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.
Keywords: mini pumpkin muffins, chocolate chip, cinnamon sugar, one bowl, easy