Cinnamon & sugar pumpkin mini muffins
Guess what? You don’t actually have to bring cookies to a cookie exchange. You can bring fudge, cereal treats and yes, even mini muffins. Jen‘s annual cookie exchange offered the perfect opportunity to finally try one of the recipes I’d pinned on Pinterest: baked pumpkin doughnut holes.
Um, yum.
The pin was for a recipe on Two Peas and Their Pod, who originally found it on Pinterest. (It’s like the circle of life or something.) I adjusted the cinnamon sugar mixture in their recipe as it had far too much cinnamon for my taste. (Original used 2/3 cup sugar and 2 T cinnamon.) Feel free to adjust it as you like!
Oh, and they were yum. Very much so.
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Cinnamon & Sugar Pumpkin Mini Muffins
Makes about 24 to 32 mini muffins
1 3/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 teaspoons nutmeg
1/2 tsp allspice
1/8 tsp ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 egg
1 tsp vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk
4 T unsalted butter, melted
1 cup granulated sugar
1 T cinnamon
Preheat oven 350 degrees. Spray a mini muffin tin with baking spray and set aside. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a large mixing bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
Divide batter evenly among muffin cups. Bake for 12 minutes or until a toothpick comes out clean.
While muffins bake, melt butter in a small bowl. Combine sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes in the pan. Dip each muffin in melted butter and then roll in cinnamon sugar. Muffins taste best served warm but are still pretty yummy at room temperature the next day!
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Printable recipe for cinnamon & sugar pumpkin mini muffins below.
- 1¾ cups flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ teaspoons nutmeg
- ½ tsp allspice
- ⅛ tsp ground cloves
- ⅓ cup canola oil
- ½ cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- ¾ cup canned plain pumpkin (not pumpkin pie filling)
- ½ cup milk
- 4 T unsalted butter, melted
- 1 cup granulated sugar
- 1 T cinnamon
- Preheat oven 350 degrees. Spray a mini muffin tin with baking spray and set aside. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a large mixing bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
- Divide batter evenly among muffin cups. Bake for 12 minutes or until a toothpick comes out clean.
- While muffins bake, melt butter in a small bowl. Combine sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes in the pan. Dip each muffin in melted butter and then roll in cinnamon sugar. Muffins taste best served warm but are still pretty yummy at room temperature the next day!
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You can read more about the inspiration for this site 
Oh my gosh! Pure heaven. I have to work early today, and I could really use a donut right now.
Kristina P.´s deep thought ~ The True Meaning of Christmas Is Celebrity and Fame
[Reply]
Emily Reply:
December 16th, 2011 at 1:23 pm
I love that this is one of those recipes you can make any time because you usually have all the ingredients in your pantry!
Emily´s deep thought ~ Stop comparing apples and oranges
[Reply]
OK, add these to my food wish list when I am at your house next week!
[Reply]
Emily Reply:
December 16th, 2011 at 1:23 pm
Sure thing!
Emily´s deep thought ~ My favorite Rhodes rolls recipes
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I made these 3 times in 2 weeks! They are so good right out of the oven. Of course, I had to add mini chocolate chips to mine because that’s how I roll.
Cathy´s deep thought ~ evil cookies
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Emily Reply:
December 16th, 2011 at 3:23 pm
They are seriously the best right out of the oven. Yum! I think I’ll have to try the chocolate chips next time!
Emily´s deep thought ~ Stop comparing apples and oranges
[Reply]
Wow these look delicious. We will definitely try making them.
[Reply]
Emily Reply:
December 16th, 2011 at 4:04 pm
You will love them! I prefer less cinnamon and more sugar, but feel free to tweak according to your preference. And eat them hot from the oven. ;)
Emily´s deep thought ~ My favorite Rhodes rolls recipes
[Reply]
Looking for something different to give out for Christmas. Everyone has plenty of cookies and candy this time of year. Would you think these would be a good option for bagging up and handing out? How do they hold up over time because I noticed someone said “hot from the oven” is best?
[Reply]
Emily Reply:
December 21st, 2011 at 9:39 pm
I’m not sure these would work as well if you’re bagging them up and handing them out. They’re truly best served fresh. They get kind of gooey if eaten the next day.
Emily´s deep thought ~ A must-have gift for hostesses, home chefs & cookbook lovers
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These were SO YUMMY. So happy I got to try them! :)
p.s. The pics are terrific!! Love how they show off the cinnamon and sugar! Way to go! xoxo
Quinn´s deep thought ~ Branding Color Inspiration: Rich Crimson and Green
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