Mini Pumpkin Muffins

These mini pumpkin muffins are adorable, delicious, and a better-for-you alternative to those packaged mini muffins your kids beg for at the store! Made with real pumpkin puree, warm fall spices, a touch of vanilla Greek yogurt for extra moisture, and some whole wheat flour for added nutrition, these bite-sized treats are the homemade version of store-bought favorites but actually use quality ingredients you can feel good about.

I love baking muffins and have been sharing my family’s favorites on this site (we’re up to over a dozen recipes and counting!). My daughter absolutely loves muffins and is always my eager little taste tester, which makes developing new muffin recipes so much fun. These mini pumpkin muffins quickly became a fall staple, because just like our mini chocolate chip muffins, they’re perfect size for kiddos of all sizes and the flavor is something the whole family enjoys. The mini size makes them fun for lunchboxes, after-school snacks, or just a quick breakfast on busy mornings.

And let’s face it… if you’re anything like me, you probably have at least two open cans of pumpkin puree floating around in the fridge from September through November and are constantly looking for new ways to use it up. This recipe is one of those easy, kid-friendly options to put that pumpkin puree to good use.

Ingredients for Pumpkin Mini Muffins

• Large egg. Binds everything together, adds structure and richness leading to tender muffins.
• Neutral oil. Keeps the muffins moist and soft without adding any competing flavors to the pumpkin and spices.
• Granulated sugar and brown sugar. The combination sweetens the muffins with the brown sugar adding a subtle molasses flavor that complements the pumpkin nicely.
• 100% pumpkin puree. The star ingredient that provides moisture, natural sweetness, and that classic fall pumpkin flavor and color. Make sure to use 100% pure pumpkin, NOT pumpkin pie filling.
• Vanilla Greek yogurt. Adds extra moisture and a subtle tang while contributing protein that helps keep these muffins tender and soft.
• Milk of choice. Adds moisture and helps create the right batter consistency for tender mini muffins.
• Baking soda and baking powder. Work together as our leavening agents to give these little muffins their nice rise and fluffy texture.
• Ground cinnamon and pumpkin pie spice. Classic fall spices that make these muffins taste like autumn in every bite. Using cinnamon in addition to pumpkin pie spice amps up the fall flavor people love.
• Salt. Enhances all the other flavors and balances the sweetness.
• Whole wheat flour and all-purpose flour. The combination adds nutrition and fiber from the whole wheat while the all-purpose flour keeps the texture light and tender.
• Cinnamon-sugar for topping. Optional but adds a delicious sweet and spicy finish to the tops of the muffins.

Check the recipe card at the end of this post for all ingredient measurements and detailed instructions.

Helpful Equipment

You’ll need mini muffin tins (a single batch of these will make about 21 mini muffins +/- a few) and either mini muffin liners or non-stick baking spray. A small cookie scoop is really helpful for portioning the batter evenly so all your muffins bake at the same rate. Wire cooling racks are also handy for cooling the muffins properly after baking.

How to Make Our Mini Pumpkin Muffins Recipe

Prep the muffin tins. Fill 22-24 mini muffin cups with mini liners or grease with non-stick baking spray, wiping off the top of the pan to prevent burning.

Mix wet ingredients and sugars. Add the egg, oil, granulated sugar, brown sugar, pumpkin puree, vanilla Greek yogurt, and milk to a large mixing bowl.

And whisk to combine.

Slowly add the dry ingredients. Start by whisking in the baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

Then add both the whole wheat flour and all-purpose flour, mixing until JUST combined.

Rest the batter and preheat the oven. Allow the batter to rest for about 10 minutes. This step helps the muffins to rise the best, but skip it if you don’t have time. While the batter rests, preheat the oven to 350°F.

Fill the prepared muffin cups. Transfer the batter to the mini muffin cups, filling each cup about ⅔ full with batter. Using a small cookie scoop helps portion them evenly.

Add the cinnamon-sugar topping if desired. Sprinkle a generous amount of cinnamon-sugar on top of each muffin for extra flavor and a pretty finish.

Bake. Bake on the oven’s middle rack until a toothpick comes out clean (a few moist crumbs are ok). Start checking at the 9 minute mark to prevent overbaking, which can dry out these little muffins.

Cool. Let the mini muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy!

Pumpkin Mini Muffins Recipe Variation Ideas

• Chocolate chip version. Fold in ½ Cup of mini chocolate chips to the batter for mini pumpkin chocolate chip muffins.
• Spice it up. Add a pinch of ground ginger or nutmeg to the batter for extra warm spices.
• Streusel topping. Skip the cinnamon-sugar and add a simple streusel topping (you can grab a delicious topping recipe from our pumpkin streusel muffins recipe!).
• Maple glaze. Drizzle cooled muffins with a simple maple glaze made from powdered sugar and maple syrup.

How to Store Mini Pumpkin Muffins

Store completely cooled mini muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to one week. They’re delicious at room temperature or cold as a quick snack, or you can warm them up in the microwave for 10-15 seconds if desired.

These mini pumpkin muffins also freeze well for up to 3 months! Place completely cooled muffins in freezer-safe containers or bags, labeled with the recipe name and date made. When ready to enjoy, thaw at room temperature for about 30 minutes, or microwave from frozen for 20-30 seconds.