These Mini Pumpkin Muffins are the perfect sweet breakfast. Mini Pumpkin Muffins are filled with tons of pumpkin spice flavor in each bite, have a soft texture and are irresistible!

Holding a mini pumpkin muffin in my hand with a bite taken out of it.

You always hear people say that mini desserts are always better.

This recipe confirms that statement!

These Mini Pumpkin Muffins are soft, moist and incredibly delicious.

A classic and comforting recipe to making during the fall, winter and colder months!

Main Ingredients

Ingredients measured out in bowls to make the mini pumpkin muffins.

Nutritional Benefits

While it is important for a recipe to be delicious…it may also be key to some people for a recipe to provide nutritional benefits as well.

These muffins may be a sweet breakfast but also contain a variety of nutritional value from its simple ingredients.

  • Pumpkin Pie Spice: Are their benefits in this spice? Yes! It supports digestive health and is rich in antioxidants.
  • Pumpkin Puree: Low in calories, rich in antioxidants as well as vitamins and minerals.
  • Egg: Are a complete source of protein and may support heart health.
  • Gluten Free Flour: Promotes easier digestion and allows more people to enjoy the muffins who may have a gluten sensitivity or allergy.

By using simple and whole food ingredients, this recipe is tasty and a great way to start the day!

How to Make Mini Pumpkin Muffins

  1. Preheat the oven to 375 degrees F
  2. Grease a mini muffin pan with nonstick spray
  3. Add the sugars into a bowl and pour the melted butter over
  4. Mix until combined then add in the eggs and vanilla extract
  5. Lastly, add the can of pumpkin puree to the wet ingredients and mix until fully combined
  6. Next, fold in the dry ingredients
  7. Mixing gently until just combined
  8. Using a 1 inch scooper, transfer the batter into the greased mini muffin pan
  9. Bake for 15-17 minutes or until a toothpick comes out of the center clean
  10. Let cool and enjoy!
Wet ingredients in bowl
Add the wet ingredients to a large mixing bowl
Wet ingredients mixed together in bowl.
Whisk until combined
Wet and dry ingredients together in bowl.
Add the dry ingredients
Wet and dry ingredients mixed together in bowl.
Gently fold into the wet ingredients
Pumpkin muffin batter in a mini muffin pan.
Scoop and transfer the batter to a mini muffin pan
Baked mini muffins in the pan.
Bake
Holding a mini muffin in my hand.
Enjoy!

Frequently Asked Questions

Can these muffins be made gluten free?

Yes! Use Gluten Free All Purpose Flour and substitute at a 1:1 ratio.

Should the batter be thick?

Yes! The batter is on the thicker side for this mini muffin recipe.

Can I make this recipe in a regular-sized muffin pan?

You could! However, the oven temperature and bake time will change. I suggest making my Gluten Free Pumpkin Muffins recipe instead!

How do I know the muffins are done baking?

When a toothpick comes out of the center clean.

What is the best way to store and keep the muffins fresh?

You can store the muffins at room temperature in an airtight container for up to 4 days.

However, you could store the muffins in an airtight container in the refrigerator for up to 7 days.

Lastly, you can freeze the muffins in a freezer-safe Ziplock bag for up to 2 months.

Bowl of Mini Pumpkin Muffins.
Holding a mini pumpkin muffin in my hand with a bite taken out of it.

Mini Pumpkin Muffins

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 mini muffins
These Mini Pumpkin Muffins are the perfect sweet breakfast. Mini Pumpkin Muffins are filled with tons of pumpkin spice flavor in each bite, have a soft texture and are irresistible!
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Ingredients
 

  • 15 oz canned pumpkin puree
  • 2 large eggs
  • 1/2 cup salted butter, melted
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 1 1/2 cup all purpose flour, or gluten free all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 1/2 tsp pumpkin pie spice

Instructions
 

  • Preheat the oven to 375 degrees F
  • Grease a mini muffin pan with nonstick spray
  • Add the sugars into a bowl and pour the melted butter over
  • Mix until combined then add in the eggs and vanilla extract
  • Next, add the can of pumpkin puree to the wet ingredients and mix until fully combined
  • Fold in the dry ingredients
  • Lastly, mix gently until just combined
  • Using a 1 inch scooper, transfer the batter into the greased mini muffin pan. They should be filled to about the top of the muffin mold
  • Bake for 15-17 minutes or until a toothpick comes out of the center clean
  • Let cool and enjoy!

Nutrition

Serving: 1muffin, Calories: 108kcal, Carbohydrates: 16g, Protein: 2g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 93mg, Potassium: 59mg, Fiber: 1g, Sugar: 9g, Vitamin A: 2896IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg
Author: Jessica Selensky
Course: Breakfast, Snack
Cuisine: American
Keywords: fall baking, fall recipes, mini muffins, Mini Pumpkin Muffins, muffins, pumpkin muffins, pumpkin pie spice, pumpkin recipes

If you try this recipe, please consider leaving a rating and comment at the bottom of this blog post! It is incredibly helpful to my small business and to your fellow readers.

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