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Mini Pumpkin Muffin Recipe

This Mini Pumpkin Muffin recipe makes the best pumpkin muffins, with a sweet and crunchy crumble, and a drizzle to top.

Mini Pumpkin Muffin Recipe

They have the perfect size if you don’t want to indulge in a big muffin, or as a school snack; a little muffin perfect for little hands.

It’s an easy recipe to make, that doesn’t need an electric mixer and that is the perfect fall breakfast for the pumpkin season.

Ingredients you’ll need for these pumpkin mini muffins

You’ll need the following ingredients to make this great recipe:

  • All-purpose flour. Regular flour, measured using a spoon, scooping the flour into the measuring cup without compacting it
  • Baking Soda. Gives softness and airiness to the muffins
  • Salt. Enhances flavors
  • Cinnamon, nutmeg and Cloves. These are all the warm spices that will make your muffins the perfect treat for fall
  • Granulated sugar. Sweetens your muffins
  • Brown sugar. Softens the muffins and also gives sweetness
  • Canola oil. Gives moisture to the muffins. You can also use vegetable oil.
  • Milk. Milk needs to be full fat and at room temperature
  • Vanilla extract. Pure vanilla extract for better results
  • Egg. At room temperature. Make sure to take it out of the fridge one hour prior to using. If pressed on time, allow the egg to sit in warm water for 5 minutes
  • Pumpkin Puree. This will determine the muffin’s flavor! make sure to use 100% unsweetened pure pumpkin puree
  • Butter. Unsalted and melted butter for the crumble topping
  • Powdered Sugar. Sifted, to avoid any lumps in the drizzle
Mini Pumpkin Muffin Recipe

How to make these mini cinnamon sugar pumpkin muffins

Start by lining the mini muffin pan with muffin tins or grease with cooking spray, and pre-heat the oven to 400 F.

Then, make the crumble topping. Using a small bowl, mix the flour, granulated sugar, brown sugar, cinnamon, salt and melted butter; mixture will resemble wet sand. Set aside.


Mix the dry ingredients on a large bowl (combine flour, baking soda, salt, cinnamon, nutmeg and cloves), set aside.

On a separate medium bowl, mix the pumpkin mixture (granulated sugar, brown sugar, oil, milk, vanilla extract and pumpkin puree) until well combined. Add the egg and mix.


Add the wet ingredients to the flour mixture and mix until just combined. Do not over mix your muffin batter or your muffins could turn out tougher and breadier! a few lumps in the batter are fine.


Using a small cookie scoop or a tablespoon, spoon batter into the mini muffin tin, until 3/4 full. Distribute evenly the crumble topping on top of the muffins, gently pushing the mixture into the batter.


Bake for 5 minutes, then reduce the heat to 350 and bake for an additional 6-7 minutes or until a toothpick inserted in the middle comes out clean.

Let the mini pumpkin muffins cool in the pan for 3 minutes, then transfer to a wire rack to cool completely.

Mix the drizzle ingredients until no lumps are visible, and drizzle on top of the muffins.

Mini pumpkin muffins streusel

Tips and Tricks for making the perfect pumpkin muffins

  • Start by reading the entire recipe before starting to bake. This could make a difference between a perfect muffin and a horrible one. After all, what’s worse than realizing mid baking that you’re missing an ingredient or that you should’ve stopped mixing the dough at a certain point?
  • Measure your ingredients correctly. Baking is like chemistry, you need the correct amounts of the correct ingredients in the correct order to get the desired results. Measure the flour using a spoon, scooping the flour into your measuring cup without compacting it, then leveling it with a knife. For the milk, put the cup on a flat surface to read the measurements more accurately.
  • Pre-heat your oven before popping the muffins in. The muffins will start to bake at inappropriate temperature and will bake unevenly
  • Use room temperature eggs and milk. This will make sure that your ingredients mix more evenly and will give the desired results in terms of consistency, texture or rising of your muffins. Leave the ingredients outside of the fridge 1 hour prior to using (this could vary depending on your room temperature). If pressed on time, allow eggs to sit completely covered in warm water for 5 minutes.
  • After the flour is added, make sure you do not over mix the dough, or your muffins could turn out tougher and breadier instead of soft and fluffy! a few lumps in the batter are fine.
Pumpkin muffin with bite

How to store these pumpkin spice muffins

You can store the completely cooled muffins in an airtight container for up to 4 days at room temperature, away from any heat sources.

Can I freeze my mini pumpkin muffins?

Sure you can! place the completely cooled muffins in an airtight container, and use a parchment paper in between layers if you’re stacking them.

Note that the crumble could lose a bit of its crunchiness after thawed.

To thaw, place them at room temperature, removing the lid to let any moisture out.

Packed muffins top view

Here’s a video of this Sugar Free Oatmeal Cookie Recipe so you can see up-close texture and consistency.

Follow this link if you’re looking for more Cupcakes, muffin and donut recipesor click the links below for some breakfast recipes:

Lemon Poppy Seed Muffins

Chocolate Cranberry Oatmeal Cookies

Protein Packed Energy Bites

Cinnamon Spice Oatmeal Recipe

Healthier Chocolate Hazelnut Granola

The ultimate Granola Bar

If you make this recipe, please be sure to give it a star rating and leave a comment!

Mini Pumpkin Muffin Recipe
Print Recipe
4.94 from 15 votes

Mini Pumpkin Muffin Recipe

This Mini Pumpkin Muffin recipe makes the best pumpkin muffins, with a sweet and crunchy crumble, and a drizzle to top. They have the perfect size if you don't want to indulge in a big muffin, or as a school snack; a little muffin perfect for little hands.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Cupcakes, Muffins & Donuts
Cuisine: American
Keyword: Maria Corcuera, mini pumpkin muffin recipe, mini pumpkin muffins, pumpkin mini muffins, recipe for mini pumpkin muffins, sweet fix baker
Servings: 35 mini muffins
Calories: 85kcal
Author: Maria Corcuera

Ingredients

Streusel topping

  • 1/2 Cup all-purpose flour
  • 3 Tablespoons granulated sugar
  • 3 Tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 Cup unsalted butter melted

Pumpkin Muffins

  • 1 1/4 Cups All-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/3 Cups granulated sugar
  • 1/4 Cup brown sugar
  • 1/3 Cup canola oil
  • 1/4 Cup full fat milk room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg room temperature
  • 1 Cup 100% pumpkin puree unsweetened

Drizzle

  • 1/2 Cup powdered sugar
  • 1-2 Tablespoons milk

Instructions

  • Start by lining the mini muffin pan with muffin tins or grease with cooking spray, and pre-heat the oven to 400 F.
  • Then, make the streusel topping. Using a small bowl, mix the flour, granulated sugar, brown sugar, cinnamon, salt and melted butter; mixture will resemble wet sand. Set aside.
  • Mix the dry ingredients on a large bowl (combine flour, baking soda, salt, cinnamon, nutmeg and cloves), set aside.
  • On a separate medium bowl, mix the pumpkin mixture (granulated sugar, brown sugar, oil, milk, vanilla extract and pumpkin puree) until well combined. Add the egg and mix
  • Add the wet ingredients to the flour mixture and mix until just combined. Do not over mix your muffin batter or your muffins could turn out tougher and breadier! a few lumps in the batter are fine.
  • Using a small cookie scoop or a tablespoon, spoon batter into the mini muffin tin, until 3/4 full. Distribute evenly the crumble topping on top of the muffins, gently pushing the mixture into the batter.
  • Bake for 5 minutes, then reduce the heat to 350 and bake for an additional 6-7 minutes or until a toothpick inserted in the middle comes out clean.
  • Let the mini pumpkin muffins cool in the pan for 3 minutes, then transfer to a wire rack to cool completely.
  • Mix the drizzle ingredients until no lumps are visible, and drizzle on top of the muffins.

Notes

  • Start by reading the entire recipe before starting to bake. This could make a difference between a perfect muffin and a horrible one. After all, what's worse than realizing mid baking that you’re missing an ingredient or that you should’ve stopped mixing the dough at a certain point?
  • Measure your ingredients correctly. Baking is like chemistry, you need the correct amounts of the correct ingredients in the correct order to get the desired results. Measure the flour using a spoon, scooping the flour into your measuring cup without compacting it, then leveling it with a knife. For the milk, put the cup on a flat surface to read the measurements more accurately.
  • Pre-heat your oven before popping the muffins in. The muffins will start to bake at inappropriate temperature and will bake unevenly
  • Use room temperature eggs and milk. This will make sure that your ingredients mix more evenly and will give the desired results in terms of consistency, texture or rising of your muffins. Leave the ingredients outside of the fridge 1 hour prior to using (this could vary depending on your room temperature). If pressed on time, allow eggs to sit completely covered in warm water for 5 minutes.
  • After the flour is added, make sure you do not over mix the dough, or your muffins could turn out tougher and breadier instead of soft and fluffy! a few lumps in the batter are fine.

Nutrition

Serving: 1g | Calories: 85kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 71mg | Sugar: 7g

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