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Mini Cinnamon Sugar Recipe

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★★★★★

4.7 from 137 reviews

These Mini Cinnamon Sugar Muffins are delightful bite-sized treats bursting with warm pumpkin pie spice and cinnamon flavor. Made with wholesome whole wheat flour and moist pumpkin puree, they’re perfect for a cozy breakfast or snack. After baking, each muffin is dipped in melted butter and rolled in a cinnamon-sugar coating, adding an irresistible sweet crunch.

Ingredients

Scale

Batter

  • 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray to ensure easy removal of the muffins later.
  2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, pumpkin pie spice, ground cinnamon, and salt until well combined.
  3. Mix Wet Ingredients: In a medium bowl, whisk melted and slightly cooled butter with packed brown sugar until smooth. Then add the egg, pure vanilla extract, pumpkin puree, and milk, whisking until fully incorporated.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined to avoid overmixing; the batter will be thick.
  5. Fill Muffin Tin: Using a small spoon, fill each muffin cup about two-thirds full with the batter.
  6. Bake: Place the muffin pan in the oven and bake for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean and the muffins spring back when lightly poked.
  7. Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 10 minutes to set.
  8. Prepare Cinnamon-Sugar Coating: While muffins cool, combine the granulated sugar and ground cinnamon in a small bowl. Melt the butter and set aside.
  9. Coat Muffins: Gently remove the warm muffins from the pan using a spoon. Lightly dunk each muffin into the melted butter, then immediately roll and coat generously in the cinnamon-sugar mixture. Place muffins upright on a cooling rack to set.
  10. Serve and Store: These mini muffins taste best on the day they are made. Store leftovers loosely covered at room temperature for up to 1 day or refrigerated up to 4 days to preserve the crunchy coating.

Notes

  • Use whole wheat flour for a nuttier and more wholesome texture or all-purpose flour for a lighter crumb.
  • Don’t overmix the batter to keep muffins tender and moist.
  • If pumpkin pie spice is unavailable, combine cinnamon, nutmeg, ginger, and cloves to make your own blend.
  • To keep the cinnamon-sugar coating crisp longer, cover muffins loosely to allow airflow.
  • Serving the muffins warm enhances the flavor and texture of the coating.

Keywords: mini muffins, cinnamon sugar muffins, pumpkin muffins, pumpkin pie spice, breakfast recipe, snack recipe, whole wheat muffins, cinnamon sugar coating

Find it online: https://biteandenjoy.com/mini-cinnamon-sugar-recipe/