Mini Pumpkin Muffins
We have a new mini muffin obsession, just in time for fall! Meet the newest in the lineup, mini pumpkin muffins. These muffins have a delicious pumpkin flavor with all the classic spices you expect, all in a light and fluffy bakery-style texture. They’re soft, warmly spiced, and just sweet enough.
Our favorite fall treat, in mini muffin form!🎃
When the season shifts to pumpkin spice season, it’s also time to shift to our fall mini muffin flavor…pumpkin!
This healthy pumpkin muffin recipe took a bit of testing as I had to change up the base from all of my other mini muffin recipes, which are made with a blend of whole grain flour and oats in addition to the all-purpose flour.
With the addition of pumpkin puree, the muffins were just too dense and heavy with the original blend and we needed a lighter mix of flour as well as a little extra sugar to get the texture and flavor just right. They’re…
😋 Seriously delicious: Moist, sweet, and full of fall flavor, we look forward to these muffins all year!
🍂 Perfect for fall: Cozy pumpkin spice vibes in every bite, it’s a sweet way to enjoy the flavors of the season.
🧁 Mini & cute: Kid-sized muffins are fun and perfectly portioned, which makes them easy and convienient for packing in lunchboxes or school snacks.
🛒 Made with simple ingredients: These muffins are made with mostly pantry staples and a few fresh ingredients.
🧊 Freezer-friendly: Stock up for busy mornings or snacks!
👨👩👧👦 Family favorite: We all love these and so do many of you, just check out some of the comments below!
If you love all things pumpkin once September (or let’s be real, we know some of you start in August!) hits, be sure to try my other pumpkin season recipes (pumpkin spice syrup, pumpkin cold foam, and iced psl) next time. They are the perfect way to kick off the fall season.
Easy to make and absolutely delicious! –Laura
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to make these pumpkin muffins: flour, brown sugar, white sugar, pumpkin pie spice, baking powder, baking soda, salt, pumpkin puree, butter, milk, egg, vanilla, cinnamon sugar.
Emily’s Tips & Tricks
- Pro tip: Don’t overmix the batter! Stir until just combined to keep the muffins light and fluffy.
- Additions: Want to turn these into pumpkin chocolate chip muffins? It’s easy to add in mini chocolate chips at the end of mixing the batter. I recommend semi-sweet so they don’t make the muffins too sweet!
Mini Pumpkin Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini muffins 1x
- Category: Snack
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
These mini pumpkin muffins are cozy, freezer-friendly, and made with simple pantry ingredients. Perfect for fall snacks, lunchboxes, and treats!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup white sugar
- 2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 cup canned pure pumpkin puree
- 1/4 cup melted butter
- 1/4 cup milk
- 1 large egg
- 1 tsp. vanilla
- cinnamon sugar
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 425 degrees F.
- In a medium bowl, add all-purpose flour, brown sugar, white sugar, pumpkin pie spice, baking powder, baking soda, sea salt and stir together.
- In a large bowl, melt butter. Add pumpkin puree, milk, egg, and vanilla. Whisk until smooth.
- Stir dry ingredients into wet ingredients and stir just until combined, being careful to not overmix. Fold in mini chocolate chips if using.
- Divide the mixture into a mini muffin tin (a large cookie scoop works well) and sprinkle with a dusting of cinnamon sugar. Bake for 5 minutes, then lower the heat to 350 degrees and bake for 6-8 more minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Notes
- Storage: Store mini pumpkin muffins in an airtight container at room temperature for 2-3 days.
- Freezer storage: If you aren’t going to eat them in 2-3 days, freeze them in a freezer safe container (like a stasher bag or freezer bag), removing as much air from the bags as possible. Take out to thaw before eating.
- Ingredient notes: Be sure to use canned pumpkin purée, not pumpkin pie mix.
- Special tools: Mini muffin pan, wire rack for cooling.
- Serve with: Americano, scrambled eggs, and fresh fruit.
- Nutrition: Nutrition facts are an estimate and do not include chocolate chips or cinnamon sugar
Serving Suggestions
It depends on when you are serving these muffins! We usually eat them as a snack, dinner dessert (served at the same time, of course!), or put them into lunchboxes. They probably aren’t filling enough for a meal all on their own, but add a few sides and you’ll have a satisfying snack or meal.
- Breakfast: Serve with scrambled eggs, breakfast sausage, fruit, yogurt, and milk.
- Lunches: I like to serve the bite-size muffins as the “fun/bonus” portion of lunches. You can find my lunch box framework here.
- Snacks: They make the perfect snack! Pair with some nuts, a cheese stick, or a glass of milk to balance it out.
- Desserts: Serve alongside your dinner meal – at the same time! (Dessert with dinner info here.)
FAQs
Yes! They make delicious pumpkin chocolate chip muffins, especially if you love pumpkin and chocolate flavors. I would recommend using semi-sweet mini chocolate chips. White chocolate chips are also delicious, but they add a much sweeter flavor. We also made a few batches with half chocolate chip, half plain to appease everyone in the house. To do this, we added the batter of about half of the muffins to the pan, then folded in 1/4 cup of mini chocolate chip muffins to the remaining batter.
It depends on what type of pan you are using. I typically use a silicone mini muffin tin at home, and you can pop the muffins right out with no problem. If you’re using a traditional aluminum pan, I would recommend using muffin liners to prevent anything from sticking. You can also give the pans a spritz of non-stick cooking spray if you like to really like to go in prepared.
You can really use either – some people say that muffins with oil have a better light and fluffy texture, but I’ve found that with a few tricks, you can get the same texture by using butter and I love the richness that it adds to the muffins.
More Mini Muffin Recipes
If you like this recipe for mini pumpkin muffins, you might also like these other mini muffin recipes:
- Chocolate Chip Mini Muffins
- Zucchini Chocolate Chip Mini Muffins
- Mini Banana Muffins
- Mini Blueberry Muffins
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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Easy to make and absolutely delicious!
So happy you and your helper enjoyed them! 🙂
The muffins were delicious! I made these in the mini size and regular size. My family liked the regular size better- more delicious ness! 😉
I’m so happy to hear this, Kristy! Thanks!
These muffins were flavorful but dry. I used cupcake liners and baked for 12 minutes. I also will try oil this time. I have a convection oven, and felt starting the oven at 425 was too high. I will attempt to bake at 350 this time. I hope I can perfect this recipe, as I’m suppose to make them for a baby shower.
Hi Debra, yes, you may need to adjust for convection baking! We start with the heat high so that they get tall fast, which helps lighten them up, but I have not tested with a convection so it could definitely alter the consistency.
I have made this at least 4x already. I love the flavor. I used it for my kids pumpkin party. Big hit. thank you
YAY! I’m due for another batch. So glad you enjoy them!
These are so soft and fluffy! Even my husband, who isn’t a fan of pumpkin, said they were delicious. I added in mini chocolate chips for the kiddos! Thank you!
Love that kind of endorsement and always fun to add some cc in the mix. Appreciate you sharing your feedback!