Easiest Recipe for Mini Pumpkin Muffins
Mini food is my downfall. It’s so cute and easy to pop, one after the next. The cute and easy factor, combined with pumpkin, and look out. Impossible to resist. These mini pumpkin muffins are soft, moist, fluffy yet pleasantly dense, and packed with fall spices. They’re so flavorful and make your house smell amazing. I’d scratch-and-sniff the walls if I could while they bake. A nice bonus is that they’re on the healthier side, at least that’s what I tell myself. There are no eggs, dairy, or butter. Perfect if you happen to run out one of those ingredients, too. I used my favorite, easy, and accidentally vegan pumpkin quick bread recipe because it never lets me down. I’ve made it as full-size muffins, as a cake, and as a loaf. The muffins are great on their own, but I can’t resist tossing them in cinnamon-sugar. I find the cinnamon-sugar sticks just fine without dipping the muffins in melted butter, which keeps them lighter. As I ate 5 in about 5 seconds.
Ingredients in Mini Pumpkin Muffins
You’ll find the exact measurements for this mini pumpkin muffin recipe in the recipe card below. Here’s an overview of the ingredients needed to make the fall mini muffins:
All-purpose flour Baking powder Spices Salt Granulated sugar Light brown sugar Pumpkin puree Coconut oil Silk Unsweetened Vanilla Almond Milk Molasses Vanilla extract
The milk I used is Silk Unsweetened Vanilla Almond Milk and I love it. It only has 30-calorie per 8 ounces, tastes great, and if I need a milk for baking, vegan or otherwise, it’s what I use most often. All Silk products are dairy-free and gluten-free and I like that Silk is committed to and believes in the benefits of a plant-based diet.
How to Make Mini Pumpkin Muffins
Pumpkin mini muffins are as easy to make as regular sized muffins! Here’s a broad overview of the recipe:
Can I Use a Coconut Oil Substitute?
Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil and the muffins don’t taste coconutty, but substitute with another oil if you’d like. Tip: I prefer baking quick breads with oil rather than butter because oil keeps them moister and springier.
Can I Use Another Type of Milk?
Yes, any unsweetened milk (dairy or non-dairy) will work in this mini pumpkin muffin recipe.
Recipe Variations
This is a super straightforward recipe for mini pumpkin muffins, but there are a few ways you can change up the recipe if you’re feeling adventurous.
Make it gluten-free by using your favorite gluten-free all-purpose flour. Don’t use all almond flour or all coconut flour or something like that. Use an actual all-purpose gluten-free baking flour for best results. Since these are mini muffins, I don’t think the textural difference will be that noticeable. Add mix-ins like chocolate chips, chopped nuts, or dried fruit. Just make sure any mix-ins are also mini or finely chopped since the muffins are already small. Customize the spices as you see fit. Add more or less depending on how flavorful you want your mini muffins. I love the depth of flavor the blend of spices add to the pumpkin mini muffins, but you could use just pumpkin pie spice if you can’t be bothered to measure out a bunch of spices. Use vegetable or canola oil if you don’t have coconut oil on hand.
Tips for Making Mini Pumpkin Muffins
Pumpkin: First of all, make sure you’re using pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced and will mess up the taste of these easy pumpkin muffins. Bake time: When baking these pumpkin spice muffins, you’ll want to start checking on them at 8 minutes and keep a very close eye on them from then on because mini muffins cook quickly and all pan sizes and ovens vary. You definitely do not want to over bake these babies! Cinnamon sugar coating: Note that the cinnamon sugar coating could liquify and ‘melt’ the longer the muffins sit on your counter. As the days pass, the muffins attract moisture and soften, which causes the coating to melt. Simply re-roll muffins through additional cinnamon-sugar if desired.
More Pumpkin Recipes:
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Oatmeal To-Go Pumpkin Chocolate Chip Muffins — These pumpkin chocolate chip muffins are essentially baked oatmeal bites. They’re the perfect grab-and-go breakfast or snack!
This conversation is sponsored by Silk. The opinions and text are all mine. Originally published September 6, 2019 and republished October 7, 2022 with updated text.
