Mini Pumpkin Muffins

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.

• 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.

• 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.
• Eggs
• 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
• Salt
• Cinnamon – Added to both the muffin batter as well as the topping
• Pumpkin Pie Spice
• Butter

1. Beat eggs with granulated and brown sugar.
2. Beat in pumpkin, applesauce, vanilla, and canola oil.
3. Mix dry ingredients in a separate bowl.
4. Slowly add dry ingredients into wet ingredients, mixing just to combine.
5. Butter the muffin tins (or bake in two batches with one pan).
6. Spoon batter evenly into the muffin tin cavities – making 36 mini muffins. (If using two pans, half of the second pan will remain empty.)
7. Bake muffins until done.
8. Cool to room temperature.
9. 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.
10. Mix granulated sugar with cinnamon in a bowl and start rolling the buttered muffins in the cinnamon sugar mixture
11. Transfer to a parchment covered sheet tray. Repeat process for all 36 muffins.
12. Serve warm or at room temperature.

• 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!

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