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Mini Pumpkin Muffins are loaded with warm Fall flavors and makes the perfect size breakfast, after school snack, or dessert. We add mini chocolate chips and a cinnamon sugar coating to the tops but you can add any of your favorite toppings!

PIN these little Pumpkin Muffins to try later!

Mini Pumpkin Muffins

Pumpkin season is here and I’m love all things pumpkin especially these Mini Pumpkin Muffins that have a rich pumpkin flavor and loaded with spice. These muffins are extra tender, soft, moist and topped with mini chocolate chips and a cinnamon sugar mixture for extra flavor.

Both of my kids devour these pumpkin mini muffins every time I bake them for breakfast so I love having extra to store in the freezer. I make these little pumpkin muffins any time of year because we love them so much.

You can easily make these into larger muffins by baking them in a regular muffin pan but my kids especially love the cute small size! Mini food is always more fun to eat, am I right? 😉

Other mini muffins to try are my Mini Banana Muffins and Mini Blueberry Lemon Muffins.

Why You’ll Love This Recipe

Portable: Muffins are a good idea to bring just about anywhere by easily placing them in an airtight container or dish wrapped with plastic wrap. They can go and travel anywhere.

Easy breakfast: Perfect for a grab-and-go breakfast. Make a batch earlier in the week so you always delicious mini muffins ready to go.

Freezer-friendly: Always have these handy. These muffins freeze well so you can always have some packed away in your freezer.

Customizable: Add your favorite mix-ins and toppings that you love. See below for some ideas.

Homemade: We make these with simple ingredients so you don’t have to use store-bought mix.

White bowl full of Mini Pumpkin Muffins.

key ingredients

Flour: I use all-purpose flour and whole wheat flour to create the perfect texture and flavor but you can also use all all-purpose or whole wheat flour if you wanted.
Baking powder and baking soda: Used as a leavening agent.
Melted butter: Helps make these muffins soft and buttery.
Sugar: We use both granulated white sugar and brown sugar to add the perfect amount of sweetness.
Milk: Adds structure and moisture to help make moist muffins. You can use whole milk or low-fat milk.
Spices: We use a combination of cinnamon and pumpkin spice for the perfect warm spice flavors.
Eggs: You’ll need two large eggs at room temperature.
Vanilla extract: Adds a warm flavor.
Chocolate chips: Adds a chocolatey twist to the muffins. Use either mini chocolate chips, semisweet chocolate chips, dark chocolate chips, or milk chocolate chips.
Pumpkin puree: The key ingredient! Adds moisture and pumpkin flavor. Be sure to use 100% pumpkin puree and not pumpkin pie filling.

how to make mini pumpkin muffins

Mix wet ingredients: In a medium bowl, whisk together the eggs, sugars, pumpkin puree, melted butter, vanilla extract, and milk.

Mix dry ingredients together: In a large bowl, whisk together the flours, baking soda, baking powder, pumpkin pie spice, and cinnamon.

Add the wet mixture to the dry ingredients: Mix with a wooden spoon until combined but be sure not to over-mix. It’s ok if there are a few lumps in the batter.

Let the batter sit to rest for 5 minutes: In the meantime, preheat the oven to 350 degrees F and line mini muffin tin with paper liners or grease well with non-stick cooking spray and fill muffin cups about 3/4 the way.

Optional step: Top half of the muffins with mini chocolate chips and half with a cinnamon sugar mixture. I use 3 tablespoons of sugar and 1/4 teaspoon cinnamon.

Bake muffins: For 10-12 minute or until a toothpick inserted comes out clean. Wait a few minutes then transfer to a cooling rack to cool. Enjoy!

Mini muffins with pumpkin on a cooling rack.

recipe tips

Regular Pumpkin Muffins: To make regular size muffins, bake these in a regular muffin pan instead of a mini muffin pan. Bake for a few minutes longer.
Protein Muffins: Add a scoop of plain or vanilla flavored protein powder. This will give these muffins an extra protein boost. If you use flavored protein powder it will change the flavor of the muffins. You can also add your favorite nut butter to the muffin batter.
Topping: We add mini chocolate chips and a cinnamon sugar coating to the tops but you can also leave them plain or dust powdered sugar. You can also add vanilla or cream cheese frosting on top to add more sweetness.
Mini Pumpkin Chocolate Chip Muffins: Add a handful of your favorite chocolate chips to the batter for a chocolatey twist. You can use milk chocolate, semi-sweet chocolate, mini chocolate chips, or white chocolate chips.

muffin add-ins

Chopped nuts: Almonds, hazelnuts, walnuts, and pecans work great.
Dried fruit: Raisins, dried cranberries, or dried cherries make great options.
Chia seeds
Ground flax seeds
Cinnamon chips
Sprinkles
Sunflower seeds
Pumpkin seeds

leftovers & storage

To-store: Place leftovers in an airtight container or large zip-lock bag in the refrigerator for up to 5 days in a cool dry place. Heat in the microwave before eating to make the muffins soft and warm. You can also just let them come to room temperature for a few minutes.

Make-Ahead: Muffins are perfect for making ahead because they freeze so well. Once muffins are baked, cool completely, then place the muffin pan in the freezer to flash freeze for at least an hour.

Once they are semi-frozen, remove the muffins and place them in a large ziplock bag. Flash freezing them will keep them from sticking together.

HOW TO FREEZE MUFFINS

As a mom, I almost always have muffins in the freezer, ready to go because my kids love everything them.

Place cooled baked muffins in a single layer dish or baking sheet and flash freeze until solid. You can place them in a large zip lock freezer bag (be sure to squeeze our excess air) or an airtight container and freeze for up to two months. When ready to eat, remove from the freezer and let them thaw. Reheat in the microwave or oven for a few minutes.