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Mini Cinnamon Sugar Pumpkin Muffins

Mini Cinnamon Sugar Pumpkin Muffins for Cozy Fall Mornings

Delight in the warm flavors of Mini Cinnamon Sugar Pumpkin Muffins, perfect for autumn mornings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Pumpkin Puree canned or fresh
  • 1 cup Whole Wheat Flour can substitute all-purpose flour
  • 1/2 cup Granulated Sugar or sugar alternative
  • 1 teaspoon Ground Cinnamon optional to mix in nutmeg
  • 1/4 cup Butter melted, or substitute coconut oil
  • 2 large Eggs or replace with a flax egg for vegan option
  • 1 teaspoon Baking Powder use fresh for best results
For the Coating
  • 1/4 cup Melted Butter
  • 1/4 cup Cinnamon-Sugar Mixture combine equal parts cinnamon and sugar

Equipment

  • mini muffin pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a mini muffin pan.
  2. In a medium bowl, mix whole wheat flour, baking powder, granulated sugar, and ground cinnamon.
  3. In another bowl, combine pumpkin puree, melted butter, and eggs until smooth.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  5. Fill each muffin cup about 3/4 full with batter.
  6. Bake for approximately 12 minutes, checking for doneness.
  7. Dunk each muffin in melted butter, then roll in the cinnamon-sugar mixture.
  8. Transfer muffins to a wire rack to cool completely before serving.

Nutrition

Serving: 1muffinCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 130mgFiber: 1gSugar: 5gVitamin A: 850IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

For best results, allow all wet ingredients to come to room temperature before mixing. Avoid overmixing for light and fluffy muffins.

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