30-Minute Cinnamon Sugar Mini Pumpkin Muffins
Tender, spiced mini pumpkins muffins made with pumpkin puree, coconut oil, and plant-based milk, finished with a cinnamon-sugar coating. Warm autumn flavors of cinnamon, nutmeg, cloves, and molasses create depth. Perfect for fall breakfasts, snacks, or lunchboxes. This vegan-friendly version delivers classic pumpkin spice comfort without dairy or eggs, making it inclusive for various diets while maintaining moist, cake-like texture.
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour, none
- 2 teaspoons baking powder, none
- 1 teaspoon cinnamon, none
- 1 teaspoon pumpkin pie spice, none
- ½ teaspoon allspice, none
- ½ teaspoon nutmeg, ground
- ½ teaspoon ground cloves, none
- 0.0 teaspoon salt, none(optional)
- ¾ cup granulated sugar, none
- ¼ cup light brown sugar, packed
- ¾ cup pumpkin puree, not pumpkin pie filling
- ⅓ cup coconut oil, melted
- ¼ cup unsweetened vanilla almond milk, none
- 2 tablespoons molasses, mild or medium
- 1 tablespoon vanilla extract, none
- ⅓ cup granulated sugar, for coating
Instructions
- 1
Preheat oven to 400F. Spray two 12-count mini muffin pans very well with floured cooking spray or grease and flour; set aside.
- 2
Whisk together flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and salt in a large bowl; set aside.
- 3
Whisk together both sugars, pumpkin, oil, milk, molasses, and vanilla in a separate large bowl until combined.
- 4
Pour wet mixture over dry ingredients and stir until just combined; do not overmix. Add splash of milk if batter seems too thick.
- 5
Divide batter equally among pan cavities, filling just under 3/4 full.
- 6
Bake for 11 to 12 minutes, checking at 8 minutes, until tops are set and springy, and toothpick comes out clean or with few moist crumbs.
- 7
Cool in pans for 10 to 15 minutes, then transfer to rack to cool completely.
- 8
Combine sugar and cinnamon in a medium bowl.
- 9
Roll each cooled muffin through cinnamon-sugar coating until evenly coated. Serve immediately.
Tips
Do not overmix batter after combining wet and dry ingredients; overmixing develops gluten and creates tough, dense muffins.
Mini muffins cook fast; check at 8 minutes to prevent overbaking and drying out. Oven temperatures vary, so monitor closely.
Brush melted coconut oil on hot muffins before rolling in cinnamon sugar for better coating adhesion.
Good to Know
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze in freezer bags for up to 3 months.
Prepare batter up to 2 hours ahead; refrigerate covered. Bake fresh when ready. Baked muffins freeze well up to 3 months.
Serve warm or at room temperature with coffee, milk, or tea. Pair with cream cheese or yogurt for brunch.
Common Mistakes
Do not exceed 3/4 full in pan cavities to avoid overflow during baking.
Do not overmix batter after combining wet and dry to avoid tough, dense texture.
Do not skip cooling completely before rolling in cinnamon sugar to prevent coating from melting off.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these as full-size muffins?
Yes. Use a standard 12-cup muffin pan and fill cavities 3/4 full. Baking time will be similar to mini muffins; check around 11-12 minutes as oven variations exist.
Can I freeze these muffins?
Yes. Cool completely, then freeze in freezer bags or airtight containers for up to 3 months. Thaw at room temperature or reheat gently before serving.
What if my batter is too thick?
Add a splash of almond milk or another plant-based milk to thin the batter. It should drop easily from a spoon but remain thick and moist.