Pop one (or several) of these Mini Pumpkin Muffins into your mouth and enjoy their big flavor!
I first made mini pumpkin muffins for my son’s kindergarten class when they were having a Halloween party. I signed up to help with snacks. Since the kids would get plenty of candy, cookies, and juice, I wanted to make something seasonal and tasty that was a bit healthier than the packaged treats. After checking for food allergies, mini pumpkin muffins fit the bill! They were handheld, not messy (except for the inevitable crumbs), and the kids loved them.
Ever since then, my kids have requested these mini muffins when fall rolls around. Even though the muffins are tiny, they pack a lot of pumpkin spice flavor into each bite. The best part? This recipe makes plenty, which is handy now that my kids are teens and can inhale five or six mini muffins in no time.
You will love making mini pumpkin muffins because it’s an easy, straightforward recipe—perfect for novice bakers. Nearly foolproof, you get tender, flavorful mini muffins every time. They will make you want to grab a scarf and a latte, no matter the temp outside. Pro tip? Use the mini muffin liners. It makes cleanup a breeze, and the muffins look super cute if you can find seasonal liners.
Why avoid overmixing?
If you bake any kind of muffins or quick breads (think banana or pumpkin bread), you often see the warning against overmixing when reading the instructions for the recipe. Why all the excitement? Because overmixing will result in a tougher, chewier texture when you’re going for a fluffy, moist texture. It all comes down to chemistry. Overmixing (basically continuing to beat the mixture even after the ingredients are initially blended) initiates the gluten, and you want as little of that as possible in muffins to keep the texture light. It also destroys any tiny air bubbles that might form, and those air bubbles are a good thing in getting the muffins to rise. The general rule of thumb is to stop mixing once the wet and dry ingredients are basically mixed. Work smarter, not harder!
How do I store leftovers?
For leftovers, store mini muffins in an airtight container at room temperature for 3-4 days. Fortunately, for longer storage, mini pumpkin muffins freeze very well. Flash-freeze them on a baking sheet first, for about 30 minutes. Then transfer the mini muffins to a resealable freezer bag or airtight container. Freeze for up to 3 months. Since they’re so small, they thaw very quickly at room temperature when you’re ready to eat.
Serving suggestions
Pumpkin mini muffins are especially fun in the autumn, but they’re delicious year-round. Since canned pumpkin is available year-round, it’s usually no problem making them, say, in January, if you want to. Their versatility also extends to how you enjoy them. Mini pumpkin muffins make for a lovely addition to breakfast: serve alone or alongside a bigger entrée like Hash Brown Breakfast Casserole. They are also a nice after-school or afternoon snack. Finally, they go well with other goodies and treats on a party or dessert table. Serve them alongside complementary baked goods like Maple Blondies or Apple Cider Donuts.
Mini Pumpkin Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin purée not pumpkin pie filling
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1/2 cup unsalted butter melted slightly and cooled
- 1 large egg at room temperature
- 1 1/2 teaspoons vanilla extract
- 5 tablespoons milk
Instructions
- Preheat your oven to 350°F. Grease a mini muffin pan or line with paper liners.
- In a medium bowl, mix the flour, baking powder, salt, cinnamon, ginger, and nutmeg together.
- In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, melted butter, egg, vanilla extract, and milk until smooth.
- Combine the dry ingredients with the wet ingredients and stir until just mixed. Refrain from overmixing to ensure the muffins stay tender.
- Spoon the batter into the mini muffin cups, filling each about 2/3 full to allow space for rising.
- Bake in the preheated oven for 15-20 minutes until a toothpick comes out clean. Cool the muffins in the pan for 5 minutes, then transfer to a rack. Enjoy your mini pumpkin muffins warm or at room temperature.
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