Introduction

Mini Cinnamon Sugar muffins are soft, moist, and perfectly spiced treats that are great for breakfast or a snack. Coated in a buttery cinnamon-sugar mixture, these bite-sized delights bring a comforting flavor that’s hard to resist.

A round white plate filled with about twenty soft, round balls coated in light brown cinnamon sugar, stacked closely in a small pile. One ball is held by a woman's hand at the lower left side of the plate, showing its smooth sugar coating. On the white marbled surface around the plate, there are two balls broken open revealing a bright orange inside with a moist crumb texture. Nearby, a small white bowl contains more cinnamon sugar, and a white cup filled with light brown coffee and a white creamer jug sit close by on the white marbled surface with a folded light brown cloth in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 3/4 cups (220g) whole wheat flour or all-purpose flour, or mix of both*
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons pumpkin pie spice*
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1 and 1/2 teaspoons pure vanilla extract
3/4 cup (170g) pumpkin puree (not pumpkin pie filling)
1/2 cup (120ml) milk (any kind)

Cinnamon-Sugar Coating

1/2 cup (100g) granulated sugar
2 teaspoons ground cinnamon
1/4 cup (4 Tbsp; 56g) unsalted butter, melted

Instructions

Step 1: Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray and set aside.
Step 2: In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt.
Step 3: In a medium bowl, whisk the melted butter and brown sugar until combined. Add the egg, vanilla extract, pumpkin puree, and milk, then whisk to combine.
Step 4: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. The batter should be thick—avoid over-mixing.
Step 5: Using a small spoon, fill each mini muffin cup about 2/3 full with batter.
Step 6: Bake for 12–14 minutes, or until a toothpick inserted in the center comes out clean and the muffins bounce back lightly when poked.
Step 7: Remove muffins from the oven and let them cool in the pan for 10 minutes.
Step 8: For the coating, mix the granulated sugar and cinnamon in a small bowl. Using a spoon, remove a warm muffin from the pan, dunk it lightly in the melted butter, then generously coat it in the cinnamon-sugar mixture. Place upright on a cooling rack.
Step 9: Repeat the coating process with the remaining mini muffins.

Tips & Variations

Use a mix of whole wheat and all-purpose flour for a balance of nutrition and lightness.
Substitute pumpkin pie spice with a blend of cinnamon, nutmeg, and ginger if you prefer a customized spice flavor.
Ensure the butter for the coating is warm but not hot to help the sugar stick better without melting the muffins.
Try adding chopped nuts or raisins to the batter for added texture and flavor.

Storage

Store leftover muffins at room temperature in a loosely covered container to prevent the cinnamon-sugar coating from becoming soggy. They will keep well for up to 1 day this way. For longer storage, refrigerate for up to 4 days, but be aware the coating may soften. Reheat gently in a microwave or oven before serving.

How to Serve

A round plate filled with many small, round doughnut balls covered in a sugar and cinnamon mix, each ball having a rough sugary texture on the outside in light and dark brown shades. One doughnut ball is cut open at the top center of the plate, showing a soft, fluffy inside in bright orange with a slightly crumbly texture. The plate has a white color with subtle ridges around the edge. All is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of puree?

It’s best to use pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that can affect the muffin’s texture and flavor.

Can I make these muffins gluten-free?

Yes, you can substitute the flour with a gluten-free all-purpose blend, but the texture may vary slightly. Be sure to check that your baking powder is gluten-free as well.