Mini Cinnamon Sugar Pumpkin Muffins Recipes

CINNAMON SUGAR MINI PUMPKIN MUFFINS

Steps:

• Preheat oven to 400F. Spray two 12-count mini muffin pans (or use one Non-Stick 12-Cup Regular Muffin Pan) very well with floured cooking spray or grease and flour the pans; set aside.
• In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
• In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
• Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don't overmix. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it.
• Divide batter equally among the cavities of the prepared pans. Each cavity will be just under 3/4 full (don't exceed 3/4 full or they could overflow).
• Bake for about 11 to 12 minutes (start checking at 8 minutes and keep a very close eye on them because mini muffins cook quickly and all pan sizes and ovens vary), or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter (if making full-size, baking time will be similar to this recipe).
• Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. They can be dipped in the cinnamon-sugar coating as soon as they're cool enough to handle.
• In a medium bowl, add the sugar, cinnamon, and stir to combine.
• Gently roll each muffin through cinnamon-sugar until evenly coated. Serve immediately.

MINI CINNAMON SUGAR PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 and spray a mini muffin pan with cooking spray or use paper liners. Set aside.
• In a medium bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg.
• In a separate bowl, combine the melted butter and brown sugar, whisking until combined.
• Add in the egg and vanilla.
• Stir in the pumpkin and milk.
• Once combined, pour the wet mixture into the dry mixture and stir until just combined.
• Using a spoon, scoop batter into each muffin cup, filling about 2/3 full.
• Once complete, place pan in oven and bake for about 10-12 minutes.
• Remove from oven and place mini muffins on cooling rack.
• While muffins are cooling slightly, melt the butter in a small dish.
• In a separate small dish, combine the sugar and cinnamon.
• Dip each mini muffin into the melted butter, followed by the cinnamon/sugar mixture.
• Serve and enjoy!

MINI CINNAMON SUGAR PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
• Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.
• Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
• Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, place the pan on a wire rack, and allow mini muffins to cool in the pan until ready to coat.
• While the muffins are cooling, prep the coating. Combine the sugar and cinnamon a small bowl. Once the muffins are relatively cool, dip into the melted butter and then roll in the cinnamon sugar.
• Cover and store mini muffins at room temperature for 2-3 days or in the refrigerator for up to 1 week.

CINNAMON-SUGAR MINI MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in milk. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dip muffins in melted butter, then roll in cinnamon-sugar. Serve warm.

CINNAMON & SUGAR PUMPKIN MUFFINS

Steps:

• Preheat oven to 375°F.
• Spray (2) 24 count mini muffin tin with non-stick spray.
• Whisk all your dry ingredients in one bowl. In another bowl, cream the butter, sugars, pumpkin, egg, and extract. Slowly add the dry ingredients to the wet ingredients and combine until thick and fully combined.
• Using a mini cookie scooper, fill each muffin tin half way with batter.
• Bake for 8-12 minutes. These muffins will not rise like normal muffins. They will feel springy to the touch and pop out of the pan easily.
• While the muffins are warmn melted butter, and roll in the cinnamon and sugar mixture.

CINNAMON CHIP PUMPKIN MINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray.
• Combine cake mix, pumpkin pie mix, and cinnamon chips in a large bowl; mix well with a wooden spoon.
• Scoop mixture into muffin tin, filling each cup 3/4 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.

KIM'S VIRTUOUS MINI PUMPKIN MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
• Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.