Easy Pumpkin Mini Muffins
I love fall, and this pumpkin mini muffins recipe gives me that warm, cozy pumpkin spice feeling in a two-bite muffin. One bowl, nine pantry ingredients and about 15 minutes in the oven is all it takes.
If you’re just here for the pumpkin, be sure to check out my 30+ pumpkin recipes too. You won’t be sorry.
Canned pumpkin keeps these muffins soft and moist for days, and a little apple juice adds a hint of sweetness without extra butter. The batch makes about 24 mini muffins, which is just right for breakfast on the go, lunchboxes or a fall brunch table.
Ingredients for Pumpkin Mini Muffins
Everything goes in one bowl. Here is what each ingredient does and what you can swap if you are out of something. Exact amounts are in the recipe card below.
- Flour: All-purpose flour gives the muffins structure. A 1-to-1 gluten-free baking blend works too.
- Baking powder and baking soda: Together they give the muffins their lift and a light, fluffy center.
- Cinnamon: The main spice here. Swap in pumpkin pie spice if you want a little nutmeg and clove in the mix.
- Canned pumpkin: Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Sugar: White sugar keeps the pumpkin flavor front and center. Swap half for brown sugar for a deeper, almost maple flavor.
- Canola oil: Oil keeps mini muffins moist longer than butter. Vegetable oil or melted coconut oil work the same way.
- Eggs: They bind the batter. Let them come to room temperature so they mix in evenly.
- Apple juice: Adds moisture and a little fruity sweetness. Milk or orange juice can stand in.
How to Make Pumpkin Mini Muffins
- Prep the pan. Heat the oven to 350 degrees and set mini liners in your mini muffin tin, or grease each cup.
- Mix the batter. Add everything to a large bowl and beat with an electric mixer just until smooth. Stop as soon as you no longer see dry flour.
- Fill the cups. Spoon the batter into each cup, filling them to the brim. A small cookie scoop keeps it quick and tidy.
- Bake. Bake for about 15 minutes, until a toothpick in the center comes out clean.
- Cool. Move the muffins to a wire rack and let them cool completely before storing.
Tips for Perfect Mini Muffins
- Check early. Mini muffins go from done to dry in a minute or two. Start checking at 12 minutes; the tops should spring back when you press them lightly.
- Liners or grease? Liners make cleanup easy and keep the muffins neat for lunchboxes and potlucks. A greased pan gives slightly crisper edges. If you skip liners, let the muffins rest in the pan for about 5 minutes so they release cleanly.
- Don’t overmix. Beating the batter too long makes mini muffins tough and full of tunnels. Mix just until combined.
- Fill every cup evenly. Evenly filled cups bake at the same rate, so you don’t end up with a few dark muffins and a few gummy ones.
- Bake in batches if needed. If your pan holds 24, this recipe fills it once. A 12-cup pan needs two rounds; let the pan cool a few minutes before refilling.
Pumpkin Mini Muffin Variations
- Chocolate chip: Stir in about 1/2 cup mini chocolate chips. Regular chips are too big for a mini cup.
- Cinnamon sugar tops: Sprinkle a pinch of cinnamon sugar on each muffin right before baking for a crackly top.
- Nutty: Fold in 1/2 cup finely chopped pecans or walnuts.
- Cream cheese swirl: Drop a small dollop of sweetened cream cheese on each filled cup and swirl it with a toothpick. Store these in the fridge.
- Glazed: Drizzle cooled muffins with a simple powdered sugar and milk glaze.
How to Store and Freeze Pumpkin Mini Muffins
- Room temperature: Keep cooled muffins in an airtight container for 2 to 3 days.
- Fridge: They stay fresh for up to a week in the refrigerator. Let them sit out a few minutes before eating, or warm them for 5 to 10 seconds in the microwave.
- Freezer: Freeze cooled muffins in a single layer on a baking sheet, then move them to a freezer bag. They keep for up to 3 months. Thaw on the counter for about 30 minutes, or microwave one for 10 to 15 seconds.
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Make it a Meal
Main Dish: Hawaiian Chicken Sliders
Vegetable Side: Sweet Potato Steak Fries
Starch Side: Red Chili with Coconut Sauce Jasmine Rice
Refreshing Drink: Pumpkin Punch
More Pumpkin and Muffin Recipes
Once the pumpkin baking bug bites, these are next on the list.
- Chocolate Chip Pumpkin Cake Mix Muffins
- Air Fryer Pumpkin Donuts
- Pumpkin Pie Monkey Bread
- Bread Machine Pumpkin Seed Bread
- Toasted Pumpkin Seeds
- Mock Pumpkin Pie Recipe
- 15 Healthy Pumpkin Recipes
- Oatmeal Raisin Muffins
- 32+ Awesome Muffin Recipes
❓ Frequently Asked Questions
Quick answers to the questions that come up most when baking pumpkin mini muffins, from pan sizes to sticky tops.
Pumpkin Mini Muffins
Ingredients
- 1 ½ Cup(s) Flour
- ½ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 2 Tablespoons Cinnamon
- 1 Cup(s) Canned Pumpkin plain pumpkin puree, not pie filling
- 1 Cup(s) Sugar
- ½ Cup(s) Canola Oil
- 2 Eggs
- ¼ Cup(s) Apple Juice
Instructions
- Preheat your oven to 350 degrees and place tiny cupcake liners in your mini muffin tin.
- Combine all ingredients in a large bowl and mix with an electric mixer just until the batter is smooth.
- Spoon batter into each mini muffin cup and fill to the brim.
- Bake mini muffins for 15 minutes or until a toothpick inserted in the center comes out clean.
- Transfer the mini muffins to a wire rack to cool completely. Then enjoy!
Notes
Nutrition
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Handy for Cupcakes
Hi there! Can I make these as regular sized muffins, 12 count?
Yes, you can but you will need to adjust the baking time. Let the larger muffins bake for an extra 5 minutes and then test with a clean toothpick to see if they’re done. If not, let them bake longer until they are fully baked.
Could the apple juice be replaced with something else? Suggestions?
orange or pineapple juice would work, too
My husband asked if I made them. Then was astounded to learn they were in fact gluten free. I substituted bobs red mill 1:1, added some protein powder to make them a little more filling, subbed applesauce for apple juice (what I had on hand). Even with all the loosely goosey changes, muffins were really really good!