Mini Pumpkin Muffin Recipe

4.90 from 19 votes

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

Cook Time12

Total Time32

Servings: 35 mini muffins

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