Best Mini Pumpkin Muffins Recipes

MINI PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE

Steps:

• Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
• Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
• Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
• Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

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.

MINI PUMPKIN BUTTERSCOTCH MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
• Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

MINI CHOCOLATE CHIP PUMPKIN MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 12 nonstick muffin cups with cooking spray.
• Mix spice cake with pumpkin in a bowl with an electric mixer until batter is thick and smooth; stir miniature chocolate chips into batter. Scoop batter into prepared muffin cups.
• Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, about 15 minutes. Let muffins rest for about 3 minutes to set before removing from pan to finish cooling on a wire rack. Store in a covered container.

MINI PUMPKIN PIE PANCAKE MUFFINS

Steps:

• Heat oven to 350°F. Spray 16 mini muffin cups with cooking spray.
• In medium bowl, stir together Bisquick mix, sugar, pumpkin pie spice, egg, milk and pumpkin until blended. Stir in chocolate chips. Divide batter evenly among muffin cups, filling each two-thirds full.
• Bake about 10 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.

PUMPKIN ALMOND MINI MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
• Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
• Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
• Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.

PUMPKIN CRUNCH MINI MUFFINS

Steps:

• PREHEAT oven to 400º F (200º C).
• Spray 24 mini muffin cups with vegetable spray.
• COMBINE first 8 ingredients in large mixing bowl.
• In smaller bowl, combine milk, pumpkin, vegetable oil and egg.
• ADD liquid ingredients to to dry ingredients, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar.
• BAKE at 400º F (200º C) for 15 - 18 minutes, or until golden.

PUMPKIN GINGER MINI MUFFINS

Steps:

• Heat oven to 450 degrees.
• In a bowl, combine all muffin ingredients. Spoon into wells of 2 greased mini muffin pans (making 24 mini muffins).
• Bake 8 minutes.
• Remove from pans after about 1 minute and let them cool on wire rack.
• Make the glaze by combining the sugar and milk and drizzle over the cooled muffins.

CINNAMON CHIP PUMPKIN MINI MUFFINS

Steps:

• 1. 350 degree oven. Mix all ingredients well. Pour into greased mini muffin tins and bake for 10 minutes. That's all there is to this recipe and I can assure you everyone will love them!
• 2. Some of you may not be familiar with cinnamon chips. They are a seasonal item in our local grocers and are with the other chips. A larger grocer should have them available.

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.

VIRTUALLY FAT FREE MINI PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Mix all of the ingredients into a large mixing bowl.
• Stir until all of the ingredients are JUST MOISTENED to keep them fluffy.
• Scoop into nonstick or paper-lined mini-muffin tray.
• Bake at 375 for 14 minutes and cool on a wire rack.
• Optional: You may add a cup of walnuts to the mix and/or top them with icing or confectioners sugar if desired.

PUMPKIN SPICED DONUT HOLE MINI MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. Spray or line mini muffin pan.
• 2. Pull out two large bowls. In one bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.
• 3. In another bowl, whisk the oil, brown sugar, egg, vanilla, pumpkin and milk. Mix until smooth and well combined by hand. (Not necessary to use a mixer!)
• 4. Add dry ingredients to the wet ingredients, and mix until just combined - do not over mix!
• 5. Divide the batter evenly among the 24 muffin cups (using a 2 tablespoon cookie scoop). I had enough batter left to make four more.
• 6. Bake 10-12 minutes, or until toothpick comes out clean.
• 7. While the muffins bake, prepare the final coating. Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. (When making again, I will cut this recipe for the cinnamon/sugar coating, including butter, in half. It made way too much!)
• 8. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin top in the melted butter, then dip in cinnamon/sugar to coat. If you did not use paper liners, you can dunk the whole muffin in the melted butter, and roll in the cinnamon/sugar mix for a more donut feel!

PROTEIN PUMPKIN FLAX MINI LOAVES OR MUFFINS

Steps:

• Preheat oven to 350°F.
• Use a food processor, magic bullet, coffee grinder, etc. to process oats into oat flour.
• Combine oat flour, protein powder, flax meal, baking powder, cinnamon and stevia/Splenda.
• In a separate bowl, combine egg whites and pumpkin.
• Mix dry and wet ingredients together until blended.
• Pour into a mini loaf tin (makes 8 mini loaves) or two muffin tins (makes 24 muffins.
• Bake 10-15 minutes for muffins or 30 minutes for mini loaves(my convection oven cooks quickly, the temperature and time may need to be adjusted accordingly).

KIM'S FAT FREE MINI PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Mix all of the ingredients into a large mixing bowl.
• Stir only until all of the ingredients are moistened.
• Scoop into nonstick or paper-lined mini-muffin tray.
• Bake at 375 for 15 minutes and cool on a wire rack.
• Optional: Add 1 cup of walnuts to the batter or it with icing or confectioners sugar if desired.

MINI PUMPKIN FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease a mini cupcake/muffin pan with non-stick spray or line with baking cups.
• In a large bowl of a mixer, beat together pumpkin and Stevia. Then beat in eggs one at a time.
• Add the sugar-free syrup and vanilla, and mix well.
• With mixer on low, gradually add ground flax 1/3 at a time until well combined.
• Stir in salt, cinnamon and nutmeg.
• Spoon mixture into cups, filling about 2/3 of the way.
• Place in oven and bake for 25 to 30 minutes.
• Cool for 5 minutes before releasing muffins to a wire rack to cool completely.

MINI PUMPKIN MUFFINS

Steps:

• Preheat oven 350.
• Line with papers or grease mini muffin pans.
• Combine flour, spice, soda, powder and salt in small bowl.
• Beat sugar and oil in mixer bowl until blended.
• Add pumpkin and eggs; beat well, Gradually stir in flour mixture.
• Fill cups 2/3 full and sprinkle 1/2 tsp of crumbled granola. Press in lightly.
• Bake 15 to 20 minutes or till tests clean with toothpick.
• Cool in pans 10 minutes; remove to wire rack to cool completely.
• Store covered or in plastic bag.

MINI CINNAMON SUGAR PUMPKIN MUFFINS

Steps:

• Directions: Preheat oven to 350F. Spray mini muffin tin with nonstick spray. Set aside. In a large bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside. In a medium sized bowl, whisk together the melted butter and brown sugar. Add the egg and stir for about 1 minute. Add the vanilla, pumpkin puree, and milk. Slowly pour wet ingredients into the dry. Stir together until just combined - do NOT overmix. Using a small spoon, spoon the batter into the muffin tins, about 2/3 way full. For ease, I used a small spoon sprayed with nonstick spray so that the batter easily fell off the spoon into the tin without using my fingers. Bake for 11-12 minutes, or until a toothpick inserted into the center comes out clean. While the muffins are cooling, make the coating. Combine the sugar and cinnamon a small dish. In a separate small dish, melt the butter. Once the muffins are relatively cool, dip into the melted butter and then into the cinnamon sugar. Muffins taste best on the same day though they can be stored at room temperature for 3 extra days.

MINI PUMPKIN STREUSEL MUFFINS

Steps:

• COMBINE flour, baking powder, pumpkin pie spice, baking soda, salt and cinnamon. Set aside.
• COMBINE in a large bowl the wet ingredients; pumpkin, sugar, oil and eggs. Then combine in small bowl ingredients for topping until crumbly.
• PREHEAT oven to 350˚F and place cupcake liners in a muffin tin. Divide batter into liners using a cookie dough scoop, add about 2 tablespoons. Sprinkle with topping.
• BAKE for about 10-12 minutes or until a toothpick inserted in the center comes out clean.

CINNAMON CHIP MINI PUMPKIN MUFFINS

Steps:

• 1. 350 degree oven; bake 10 minutes Mix all ingredients together well. Pour into greased mini muffin pans. Bake 10 minutes.
• 2. Some of you may not be familiar with cinnamon chips. They are a seasonal item in our local grocers and are with the other chocolate chips, etc. You may have to go to a larger grocer's to find them.