This easy mini pumpkin muffin recipe features a simple cinnamon glaze and delivers soft, fluffy muffins full of cozy pumpkin spice flavor.
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If You Bake One Thing This Fall… Make It These.
There’s just something about baking mini pumpkin muffins when the leaves start to change and the air gets crisp.
These little guys are soft, spiced, and impossibly fluffy. They smell like your favorite coffee shop and taste like fall wrapped in a warm hug.
This isn’t just another pumpkin muffin recipe.
We’re keeping it simple and classic with cozy pumpkin pie spice and pure pumpkin puree—no fancy blends, just the nostalgic flavor of fall you know and love. These muffins come together fast, bake in minutes, and deliver everything you want in a warm, bakery-style bite.
And let’s not forget the size: mini muffins mean you can grab one (or three), and they’re perfect for snack breaks, lunchboxes, and little hands.
I love baking a batch on Sunday and storing them in an airtight container for the week—or freezing a few in a freezer bag for when I need a quick treat.
If you're feeling fancy, top them with a quick cinnamon glaze. It spreads like frosting, sets like icing, and adds just the right touch of sweetness.
Why You’ll Love This Mini Pumpkin Muffin Recipe
- Fast and easy. No stand mixer needed. You can mix the whole thing in one large bowl and one medium bowl.
- Perfect for kids and lunchboxes. These little pumpkin muffins are the ideal size for school snacks or sharing with the whole family.
- Classic fall flavor. That warm pumpkin pie spice gives you all the cozy flavors of the season.
- Freezer-friendly. Make a batch now, freeze in a freezer bag, and pop out what you need later.
Use What You Have—No Fancy Ingredients Needed
This recipe uses simple ingredients you probably already have in your pantry. Everything can be found in the baking aisle of most grocery stores. Use canned pumpkin puree, not pie filling, and either white flour or a 50/50 mix with whole-wheat flour if you're going for healthy pumpkin muffins. You can also swap vegetable oil for coconut oil or even melted butter for a richer flavor. It’s flexible, forgiving, and perfect if this is your first time making mini muffins.
Tools That Make This Recipe Easier
You don’t need fancy tools, but a few smart choices make these mini pumpkin muffins come out perfect every time:
- Cavity mini muffin pan – Use non-stick for easy release.
- Paper liners – Or spray your pan with non-stick cooking spray.
- Large mixing bowl – For your wet ingredients.
- Separate bowl – For your dry ingredients.
- Wire rack – To cool your warm muffins evenly.
- Cookie scoop – For easy portioning of the muffin batter.
Let’s Talk Mix-Ins
Want to switch things up next time? Try folding in mini chocolate chips, or raisins for a sweet surprise or add a dollop of my Easy Maple Glaze Recipe instead.
There’s no wrong way to enjoy these fluffy muffins. they’re packed with cozy pumpkin spice and just the perfect amount of sweetness.Step-by-Step: How to Make Mini Pumpkin Muffins
This recipe is as easy as it gets-just two bowls, a whisk, and a muffin pan.
Combine all spices into a large bowl and combine thoroughly with mixture
Pour the dry into the wet. Stir gently until it’s all combined. That’s your batter.
Scoop it into your lined or greased mini muffin tin-about ¾ full is just right.
Bake until the tops are set and springy. That’s it!
Once they’re cool, spoon a little glaze on top.
The easiest way to do this? Add a small dollop and spread it with the back of a teaspoon.
You can thin or thicken the glaze by adjusting the amount of water-add a few drops at a time until it spreads easily but doesn’t run off the sides.
These muffins are quick, forgiving, and full of fall flavor.
You’ll want to make them again and again.
Bake Time, Tips, and Muffin Sizes
This recipe is scaled for mini muffins, so you get bite-size treats with soft centers and domed tops of the muffins. The total bake time is just 13–16 minutes in a fully preheated oven, which makes them perfect for busy days.
Want to make regular pumpkin muffins instead? Just portion the batter into lined larger muffins and extend the baking time by a few minutes. Watch for lightly golden edges and a springy top of the muffin.
Allyson's Tips for Best Results
- Stick with pumpkin puree. Avoid canned pumpkin pie filling.
- Don’t overmix the muffin batter—that’s the key to a fluffy texture.
- For uniform size and shape, scoop your batter with a small cookie scoop.
Make Them Ahead and Store Like a Pro
Once baked, cool your muffins on a cooling rack to keep the bottoms from getting soggy. Once fully cool, store them in an airtight container lined with a paper towel to keep the texture perfect.
You can also wrap them in aluminum foil and freeze for later.
They thaw beautifully and make a great school snack or grab-and-go breakfast.
This time of year, I always keep a batch of today’s mini pumpkin muffins on standby.
Mini Pumpkin Muffins with Cinnamon Glaze
Ingredients
- 1¼ cups all-purpose flour 150g
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- ¾ cup pumpkin puree
- ¼ cup vegetable oil
- 2 tablespoons milk
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- ½ teaspoon ground cinnamon
- 1-2 teaspoons water adjust as needed for spreading
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Line a mini muffin tin with paper liners or coat with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl, whisk together pumpkin puree, vegetable oil, milk, granulated sugar, brown sugar, egg, and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix.
- Scoop the batter into the muffin cups, filling each about ¾ full (approximately 26g per muffin).
- Bake for 13–16 minutes, or until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To glaze, spoon a small dollop of cinnamon glaze onto each muffin and use the back of a teaspoon to spread it gently. Adjust glaze consistency with a few drops of water if needed.
Notes
Recipe Notes
- Don’t overmix the batter—this helps create a soft, fluffy texture and tall muffin tops.
- Use pumpkin puree, not pumpkin pie filling. The texture and sweetness are different.
- For best results, bring your egg and milk to room temperature before mixing.
-
If you don’t have pumpkin pie spice, substitute with:
1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves or allspice. - These mini muffins are also delicious topped with my Easy Maple Glaze instead of cinnamon glaze.
- Want a less sticky option? Skip the glaze and toss the warm muffins in a cinnamon sugar mixture for a crunchy finish.
- Store cooled muffins in an airtight container or freeze in a freezer bag for up to 2 months.
More Themed Fall Recipes You’ll Love
These are the kinds of baking recipes that earn a spot in your favorite recipe collection.
- Authentic Maine Whoopie Pies
- Old-Fashioned Apple Fritter Bread
- Cinnamon Streusel Coffee Cake
- Blue Ribbon Crispy Gingersnaps
Leave a comment, rate the recipe, or tag @BetterBakerClub on Instagram so I can see your beautiful little pumpkin muffins
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