Mini pumpkin muffins coated in cinnamon sugar – small bites of happiness that taste like little sugar doughnuts! They are moist and easy to make, baked in a mini muffin tin — but you can use a standard muffin tin if you prefer. These mini pumpkin muffins are incredibly soft and addictive… you won’t be able to stop at just one!
Ingredients for 24 mini muffins:
- 220 g plain flour
- 1.5 tsp baking powder
- a pinch of salt
- 2 tsp ground cinnamon
- ½ tsp mixed spice
- 60 g butter, melted
- 100 g light soft brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 170 g pumpkin purée
- 120 ml milk
All ingredients should be at room temperature.
Place the egg, vanilla extract, pumpkin purée, milk, melted butter, and sugar in a bowl. Whisk until just combined. Sift the flour, baking powder, salt, and spices into the mixture, then mix gently with a whisk only until the ingredients come together. If the batter seems very thick, add 1–2 tbsp of milk and stir briefly.
Grease a mini muffin tin with butter and dust lightly with flour, shaking off any excess. Spoon the batter into the tin, filling each cavity about two-thirds full.
Bake at 170°C for about 15 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, place the tin on a cooling rack, and leave the muffins to cool in the tin until ready to coat.
Additionally:
- 100 g caster sugar
- 2 tsp ground cinnamon
- 60 g butter, melted
Mix the sugar with the cinnamon. Dip the mini muffins in the melted butter, then roll them in the cinnamon sugar. Place on a serving plate or cake stand.
Enjoy!
Recipe source: “Sally’s Baking Addiction“.
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