Mini Pumpkin Muffins with Cinnamon Glaze
Soft, spiced, and perfect for fall! This small-batch recipe makes 24 mini muffins. Just the right size for snacking or sharing!
Print
Save
Pin
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.
