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Mini Pumpkin Muffins are soft and delicious little treats, brushed in butter and coated in cinnamon sugar.
Easy and delicious Mini Pumpkin Muffins
Pumpkin season is officially here, and these Mini Pumpkin Muffins are the perfect sweet treat for breakfast, an afternoon snack, or a Halloween or Thanksgiving dessert tray.
These delicious little pumpkin muffins can be made in just about an hour, from start to finish. A simple, basic muffin batter is mixed with canned pumpkin puree and apple sauce – two ingredients that give these little bites both moisture and flavor. A combination of vanilla, ground cinnamon, and pumpkin pie spice all enhance and complement the pumpkin flavor as well.
After these Mini Pumpkin Muffins are baked, you’ll brush them with melted butter, then dip into cinnamon sugar – more flavors that work so nicely with the spiced pumpkin flavor.
These little Fall treats are a super moist, super delicious version of what is sometimes called “muffin bombs” or even “dirt bombs” – named after their round shape and the process of rolling them in cinnamon sugar which, sort of, does resemble dirt!!
No matter what you call them, these muffins are delicious and – I predict – you’ll be baking them all season long. Enjoy them with your morning coffee, pack them up as a snack in the kids’ lunchboxes, or pop one in your mouth for a little sweet treat anytime the craving strikes.
Why you’ll love Mini Pumpkin Muffins
- The flavors of pumpkin, vanilla, cinnamon, sugar, and pumpkin pie spices combined are so delicious!
- Both pumpkin puree and applesauce give these mini muffins a super moist, soft texture.
- This muffin recipe bakes up quickly – with ingredients you probably have on hand already.
Key Ingredients & Substitutions
- Pumpkin Puree – We used canned pumpkin puree in our recipe, but you can also make a homemade pumpkin puree in the slow cooker if you find sugar pumpkins at the farm stand.
- Applesauce – A surprise ingredient that adds flavor, moisture, and a soft texture to the mini muffins.
- Canola Oil
- Vanilla Extract
- Sugar – Both granulated and brown sugar are used in the muffin itself, with more granulated sugar added to the topping.
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Cinnamon – Added to both the muffin batter as well as the topping
- Pumpkin Pie Spice
Special Tools Needed
- Mini muffin tin (makes 24) – this recipe makes 36 mini muffins so you’ll need to bake in batches or use two mini muffin tins
- Medium size mixing bowl
- Pastry brush
- 9×13” Baking Dish or wide platter
- Parchment paper
- Sheet Tray
How do I make Mini Pumpkin Muffins?
- Beat eggs with granulated and brown sugar.
- Beat in pumpkin, applesauce, vanilla, and canola oil.
- Mix dry ingredients in a separate bowl.
- Slowly add dry ingredients into wet ingredients, mixing just to combine.
- Butter the muffin tins (or bake in two batches with one pan).
- Spoon batter evenly into the muffin tin cavities – making 36 mini muffins. (If using two pans, half of the second pan will remain empty.)
- Bake muffins until done.
- Cool to room temperature.
- Lay out half the muffins in a casserole dish, then and brush liberally with melted butter. Next, roll them around in the butter that dripped to the bottom of the dish, until the muffins are coated on all sides.
- Mix granulated sugar with cinnamon in a bowl and start rolling the buttered muffins in the cinnamon sugar mixture
- Transfer to a parchment covered sheet tray. Repeat process for all 36 muffins.
- Serve warm or at room temperature.
Frequently Asked Questions
- Can I make Mini Pumpkin Muffin Bombs ahead of time? Yes – these muffins stay moist even when baked ahead. Just note that some of the cinnamon sugar might start to soften and dissolve from the moisture of the butter the longer they sit.
- How do I store leftovers? Store at room temperature in an air-tight container for up to three days.
- Can I freeze? Yes, these freeze well but you may need to sprinkle more cinnamon sugar on them after they’ve been wrapped up.
- Can I bake these muffins as full-size muffins? I don’t see any reason why you can’t. Just note that the baking time will be different/longer.
- Can I leave the cinnamon sugar off? Sure!
Click here for more delicious Pumpkin Recipes!
2 tablespoons of butter, to coat the muffin tins
2 large eggs
3/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup apple sauce
1 15-ounce can pure pumpkin (not pumpkin pie filling)
1 teaspoon vanilla
1/3 cup canola oil
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 tablespoon pumpkin pie spice
6 tablespoons butter, melted
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
- Preheat oven to 350 degrees F
- Butter 36 holes of the mini muffin tins liberally with two tablespoons of the butter.
- Line a sheet tray with parchment and have a 9X13 casserole dish standing by.
- In the bowl of a stand mixer, beat eggs for three minutes until pale.
- Add granulated and brown sugar and beat for three more minutes.
- Add apple sauce, canned pumpkin, and vanilla and beat to combine. Scrape and beat again.
- Add canola oil with machine running on low.
- In a medium bowl, whisk flour, salt, baking powder, baking soda, ground cinnamon and pumpkin pie spice.
- With mixer running on low, slowly add dry ingredients. Scrape and mix just to combine.
- Use a one-ounce scoop and divide the batter between the 36 prepared muffin cups. (If using one pan, fill that pan and once baked, bake the rest using the same pan)
- Bake for 10 minutes, rotate pan and bake for 10 more minutes. Test with toothpick and bake 1-2 more minutes if needed.
- Remove the muffins to a cooling rack by lifting out with your fingers or with a teaspoon. Cool.
- Melt butter in a small saucepan.
- In a medium bowl, mix granulated sugar with the cinnamon.
- Lay out half of the cooled muffins into the 9X13 casserole dish and brush the tops liberally with the melted butter. Flip the muffins over and roll around in the melted butter.
- Remove a few at a time and roll in the bowl of cinnamon sugar then remove to the prepared sheet tray.
- Repeat for the remaining muffins.
- Serve three per portion for 12 portions.
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If you only own one 24-cup mini muffin pan, bake the first batch. Then then remove muffins and wash and dry pan completely. Repeat the baking steps for the remaining 12 muffins.