Pumpkin season is officially underway, and that means it’s time to break out all of your favorite pumpkin recipes! These cinnamon spice mini muffins are the perfect Fall treat.
They’re quick and easy to make, and they’re a great way to use up any leftover pumpkin puree. Plus, they’re loaded with delicious spices like cinnamon and nutmeg, which give them a wonderful warm flavor.
So if you’re looking for a tasty new way to enjoy pumpkin this Fall, be sure to try out these mini muffins!
Why do I love Cinnamon Spice Pumpkin Mini Muffins?
There are so many things to love about these little pumpkin spice muffins! First of all, they’re made with pumpkin puree, which gives them a wonderfully moist and dense texture. And then there’s the flavor: these muffins are packed with warming spices like cinnamon and nutmeg, which make them taste like Fall in every bite.
Plus, they’re mini-sized, which means you can indulge in more than one without feeling guilty! So if you’re looking for a delicious pumpkin treat this Fall, be sure to give these muffins a try. You won’t be disappointed.
Cinnamon Spice Pumpkin Mini Muffins Tips
Here are a few tips to help you make the perfect cinnamon spice pumpkin mini muffins:
- Be sure to use pumpkin puree, not pumpkin pie filling. The puree is much thinner and will result in a lighter, more moist muffin.
- If you don’t have pumpkin spice on hand, you can make your own by mixing together ground cinnamon, nutmeg, and ginger.
- These muffins are best fresh out of the oven, but they can be stored in an airtight container at room temperature for up to 3 days.
- For a little extra sweetness, try topping these muffins with a simple glaze made from powdered sugar and milk.
Ingredients:
For the topping:
- Sugar
- Melted butter
- Cinnamon
For the muffins:
- Pumpkin pie spice
- Gluten-free flour
- Allspice
- Cinnamon
- Butter softened
- Baking powder
- Water
- Coconut sugar
- Baking soda
- Egg
- Vanilla
- Salt
- Pumpkin puree
Instructions:
Step 1. Heat the oven to 350 degrees.
Step 2. Add the flour, allspice, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt to a mixing bowl, and stir to combine.
Step 3. In a separate bowl, blend together the butter and sugar until creamy.
Step 4. Beat the vanilla, egg, and pumpkin into the butter mixture until smooth.
Step 5. Mix the dry ingredients into the batter.
Step 6. Place the batter by the tablespoon into the sections of a well-greased mini muffin tin.
Step 7. Bake for 20-22 minutes, or until cooked through.
Step 8. Add the melted butter for the topping into a shallow bowl.
Step 9. Mix together the sugar and cinnamon for the topping in a separate bowl.
Step 10. ≈
Enjoy!
Cinnamon Spice Pumpkin Mini Muffins
Ingredients
For the topping:
- 6 Tbsp. Sugar
- 3 Tbsp. butter Melted
- ¾ tsp. Cinnamon
For the muffins:
- 1 tsp. Pumpkin pie spice
- 1 ½ C. Gluten free flour
- ¼ tsp. Allspice
- 1 tsp. Cinnamon
- 3 Tbsp. Butter softened
- ¾ tsp. Baking powder
- ½ C. Water
- ½ C. Coconut sugar
- ¾ tsp. Baking soda
- 1 Egg Large
- 1 tsp. Vanilla
- ¼ tsp. Salt
- ¾ C. Pumpkin puree
Instructions
- Heat the oven to 350 degrees.
- Add the flour, allspice, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt to a mixing bowl, and stir to combine.
- In a separate bowl, blend together the butter and sugar until creamy.
- Beat the vanilla, egg, and pumpkin into the butter mixture until smooth.
- Mix the dry ingredients into the batter.
- Place the batter by the tablespoon into the sections of a well-greased mini muffin tin.
- Bake for 20-22 minutes, or until cooked through.
- Add the melted butter for the topping into a shallow bowl.
- Mix together the sugar and cinnamon for the topping in a separate bowl.
- Dip each muffin into the butter, and then roll in the sugar mixture before serving.
THANKS FOR PINING!
Cinnamon Spice Pumpkin Mini Muffins Variations
If you’re looking for a way to change up this recipe, here are a few ideas:
- Add chocolate chips: stir in 1/2 cup of chocolate chips to the batter before baking for a pumpkin chocolate chip muffin.
- Make it savory: omit the sugar and spice from the recipe and add in shredded cheese, diced bacon, and chopped green onions for a savory pumpkin muffin.
- Use different spices: try using cinnamon, cardamom, and cloves for a slightly different flavor profile.
- Make it gluten-free: substitute the all-purpose flour for gluten-free flour and use pumpkin seeds instead of chocolate chips.
Do I have to use coconut sugar?
No, you don’t have to use coconut sugar. We typically like to use coconut sugar because it’s slightly healthier than regular sugar. However, you can swap it for regular white sugar without any issues.
Is it ok to use regular flour instead of gluten-free?
Yep, it’s more than fine to use all-purpose flour instead of gluten-free power flour when you’re making these mini muffins. The ratio is 1:1. The texture will be like any other regular muffin, and the flavor will also be delicious.
How do I store my pumpkin spice muffins?
After you are done baking the muffins, allow them to cool down all the way. Then keep the muffins in a container with a paper towel on top of them to absorb any condensation that builds up. They will last at room temperature for up to four days.
What else can I add to the muffins?
- Nuts
- Chocolate Chips
- Raisins
- Craisins
- Pumpkin Seeds
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