Cinnamon Pumpkin Mini Muffins
Cinnamon Pumpkin Mini Muffins have all the 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!
Equipment
- 2 24-hole mini muffin pans OR a 48-hole mini muffin pan
- 2 Mixing bowls
- ramekin or small bowl
- shallow dish or plate
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup softened unsalted butter (8 tablespoons) (divided)
- 2 cups white sugar divided
- 2 large eggs
- 1 1/4 cup canned pumpkin not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 4 teaspoon cinnamon divided
- 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, 4 tablespoons of the butter (save the rest for later), and 1 1/4 cup of the sugar (save the rest for later) in a mixing bowl and cream together well.
- Add eggs and mix until fully incorporated. Add pumpkin and vanilla and stir to combine.
- In a different bowl, combine flour, baking soda, baking powder, salt, nutmeg, and 2 teaspoons 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. Enjoy!
Notes
- Store in an air-tight container for up to 4 days. Refrigerate for longer storage.
Tried this recipe?Let us know how it was!