Cinnamon Pumpkin Mini Muffins
Cinnamon Pumpkin Mini Muffins have all the wonderful fall flavors you love like nutmeg, cinnamon, and pumpkin, all in a bite-size, mini muffin rolled in a delicious cinnamon sugar coating. Perfect for breakfast or dessert with hot cocoa!
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I have a recipe for pumpkin bread that I have been making for over 15 years. It has always been made it in a traditional loaf pan, but I decided to switch it up.
I love bite-size, mini versions of my favorite foods, so instead of a loaf, I turned my recipe into Cinnamon Pumpkin Mini Muffins!
They turned out so good, I’m not sure I’ll ever go back to my loaf pan!
These mini muffins are super moist little balls of fall goodness – pumpkin, cinnamon, nutmeg, and walnuts.
Not only is there cinnamon and nutmeg in the batter, but when the muffins are done baking, they get a light brushing of melted butter and then they get rolled around in a coating of cinnamon and sugar. Yum!
The end result reminds me of cake, muffins, and donut holes all at the same time.
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Canned pumpkin puree (not pumpkin pie filling)
- Flour
- Butter
- Cream cheese
- Sugar
- Eggs
- Vanilla extract
- Baking powder
- Baking soda
- Spices – cinnamon, nutmeg
- Walnuts
This recipe uses cream cheese, which gives the muffins a mellow, creamy kind of pumpkin flavor.
It reminds me of what pumpkin frosting would taste like. If you’re not usually a fan of pumpkin stuff, you just might like these muffins!
How to serve mini pumpkin muffins?
These Cinnamon Pumpkin Mini Muffins are perfect for breakfast, but they also make great treats for lunchboxes!
Bite-size and perfect for sharing, these mini muffins would make an excellent addition to a brunch, baby shower, or holiday breakfast spread.
We also eat them for dessert with mugs of Spiced Apple Cranberry Warm Rum Punch (shown below)!
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What kind of pan do I need to make mini muffins?
You can make this recipe with either two 24-hole mini muffin pans, or one 48-hole mini muffin pan.
Alternatively, you can bake with a 24-hole pan in batches if you only have one mini muffin pan, but I love the convenience of one big batch all at once with the 48-hole muffin pan.
How long are homemade muffins good for?
Muffins can be kept in an air-tight container at room temperature for up to 4 days.
Looking for more baking recipes? Here are some favorites:
- Cranberry Banana Bread. Another fall favorite, but this one is full of chopped, tangy cranberries inside a moist banana bread. Great for breakfast, snacking or dessert!
- Double Chocolate Banana Muffins (shown below)
- Lemon Raspberry Bundt Cake
NOTES:
- To make a regular loaf of this bread, pour batter into a greased loaf pan and bake for 60-70 minutes. Omit the cinnamon sugar coating, or brush the baked loaf with melted butter and sprinkle your desired amount of cinnamon sugar over the top.
- The cooking time is stated as 18 minutes if you have either two mini muffin pans or the huge 48 hole mini muffin pan. If you only have one 24-hole mini muffin pan, you’ll have to bake them in two batches.
Cinnamon Pumpkin Mini Muffins
Equipment
- 2 24-hole mini muffin pans OR a 48-hole mini muffin pan (mentioned in "notes' in post)
Ingredients
- 8 oz cream cheese softened
- 1 stick of butter softened (divided)
- 2 cups white sugar divided
- 2 eggs
- 1 1/4 cup canned pumpkin not pumpkin pie filling
- 1 tsp. vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 4 tsp. cinnamon divided
- 1/4 tsp. nutmeg
- 1/2 cup walnuts chopped
Instructions
- Heat oven to 350° and grease a mini muffin pan. If you have two, grease them both.
- Add cream cheese, 1/2 a stick of butter (save other 1/2 for later), and 1 1/4 cup of the sugar in a mixing bowl and cream together well.
- Add eggs and mix until fully incorporated. Add pumpkin and vanilla.
- In a different bowl, combine flour, baking soda, baking powder, salt, nutmeg, and 2 tsp of the cinnamon (save the rest for later).
- Mix the dry ingredients with the wet ingredients, careful to not overmix and add the walnuts.
- Spoon batter into mini muffins cups until almost full. Bake 16-18 minutes or until lightly browned and cooked through.
- Melt remaining 1/2 stick of butter in a small ramekin, and mix remaining 3/4 cup of sugar and 2 tsp. of cinnamon in a shallow dish.
- When muffins come out of the oven and have cooled enough to handle, brush each one lightly with melted butter and then roll around in the cinnamon sugar. Store in an air-tight container for up to 4 days. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
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These are perfect fall muffins. My whole family loved them so much! Thank you for this recipe!
I’m so glad you enjoyed them! They disappear quickly in my house :)
These are delicious!
These are so good!
Great! lovely texture
Would have liked to leave apicture????
I’m so glad you enjoyed them, Rita! They are a favorite in my house! You can post a picture in the Flavorful Eats Foodie Group on Facebook and let them know what recipe you used :) Thank you for taking the time to leave a comment!
I love all of the cinnamon.
Best Mini Muffins I have had! Keep up the great work!
Thank you! I’m so glad you enjoyed them!
Love it! Saved it! Definitely making it
Enjoy! Hope you like them as much as we do!