clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini pumpkin muffins, topped with cinnamon sugar and chocolate chips, in a muffin tin.

Mini Pumpkin Muffins

  • Author: Laura Bolton - Fork Knife Swoon
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 20-24 Muffins 1x
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


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
  • 11/2 tsp (9g) baking soda
  • 13/4 cups (210g) all-purpose flour, spooned and leveled ³


  1. 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.
  2. In a large mixing bowl, whisk together the pumpkin, vanilla, and oil until combined.
  3. Whisk in the sugar, milk and egg, followed by the spices, salt, and baking soda.
  4. Switching to a spatula, gently fold in the flour until just combined and no streaks of flour remain. Be careful not to overmix.
  5. Use a medium cookie scoop (or a large spoon) to evenly divide the batter between the muffin cups. They will be mostly full.
  6. 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.
  7. 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.

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