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Pumpkin Mini Muffins

Pumpkin Mini Muffins

Pumpkin Mini Muffins are soft, flavorful, and carry just the right amount of fall spice. These muffins are perfect for a fall breakfast, brunch, or after school snack.


  • 2 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 c. sugar
  • 1/2 c. brown sugar
  • 2 eggs
  • 1 15oz can pure pumpkin puree
  • 1/2 c. vegetable oil
  • 1 Tbsp milk
  • 1 tsp. vanilla


  • 1 Tbsp sugar
  • 1 tsp. ground cinnamon


  • Place mini cupcake liners in pan(s). Preheat oven to 350°.
  • Whisk flour, baking soda, baking powder, salt, and spices in a medium bowl. In the bowl of a stand mixer, combine sugars, eggs, pumpkin, oil, milk, and vanilla. Add dry ingredients and combine.
  • Scoop batter into prepared muffin tins. Sprinkle cinnamon and sugar on top and bake 12-15 minutes. Allow to cool 3-5 minutes before removing from pan(s).