Mini Pumpkin Muffins are soft, fluffy, and perfectly spiced, with a light texture that stays moist for days. This recipe has been a staple in my home for over 13 years, and it’s still the one I go to when I want something easy, freezer-friendly, and always a hit!
Note from Erin
This recipe saved me when I had toddlers. I used to bake a batch once a month (year-round!), keep them in the freezer, and warm a few each morning for breakfast.
Even now that my kids are older, they still love them, though these days they're more likely to toss a few in their lunchbox for a quick school snack.
Helpful Ingredient Tips
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Sugar – When I've tried cutting the sugar, the muffins always turned out a little tougher and lost that soft, fluffy texture I love. The full two cups are worth it, though you can swap ½ cup for brown sugar if you want a touch more depth.
- Oil – I've tested this recipe with both all oil and a mix of half oil, half applesauce, and both versions bake up beautifully. The applesauce version tastes a bit lighter, and is similar in flavor and texture to my popular Applesauce Pumpkin Bread.
Tips to Make the Best Pumpkin Mini Muffins
- Mix the Flour and Spices: If you have an extra minute, sift the ingredients together. This will help the flavors distribute evenly throughout the batter.
- Beat the Eggs and Sugar: I get the best results by using a hand or stand mixer. It whips the eggs up much fluffier than when I whisk by hand.
- Mix in Remaining Ingredients: Stir in the oil and pumpkin puree. Then mix in just half of the flour, followed by the water, before incorporating the remaining flour. This helps prevent lumps.
- Fill Pans and Bake: The batter should be a little thicker than cake batter. Use a #40 medium cookie scoop to fill the muffins cleanly.
Top Tip!
You really can't overmix it at the egg-and-sugar step. The fluffier it is, the lighter the texture of your mini muffins will be. But once you add the flour, you want to be careful to only mix enough for the batter to come together.
They bake up with golden, domed tops and fill the kitchen with warm cinnamon aroma. Yum!
Make it Special✨
Make them taste like pumpkin donut holes by dipping the cooled muffins in butter and then rolling them in a mixture of cinnamon sugar.
Or dress them up by drizzling them with a pumpkin spice glaze made from ½ cup powdered sugar, 1 tablespoon milk, and ⅛ teaspoon pumpkin pie spice.
I've also made these muffins with a cream cheese filling, like the ones you can get in the fall at Starbucks. Those are super yummy too!
Recipe
Mini Pumpkin Muffins
Recipe by:Ingredients
- 3 ½ cups (455 grams) all-purpose flour
- 2 teaspoons (8 grams) baking soda
- 1 teaspoon (6 grams) table salt
- 1 ½ teaspoons (3 grams) ground cinnamon
- 1 teaspoon (2 grams) ground nutmeg
- ¼ teaspoon (0.25 grams) ground cloves
- ¼ teaspoon (0.5 grams) ground ginger
- 4 eggs
- 2 cups (400 grams) sugar
- 1 cup (237 ml) neutral cooking oil like canola or vegetable
- 1 can (425 grams) pumpkin puree 15 ounces
Instructions
- Preheat your oven to 350°F (180°C). Spray your mini muffin pans thoroughly with nonstick spray, making sure to coat each well.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, clove, and ginger until well combined. Set aside.3 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon table salt, 1 ½ teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger
- In a large bowl, beat the eggs on medium-high speed for 3–4 minutes until pale and fluffy. Add the sugar and continue beating on high for 1 more minute.4 eggs, 2 cups sugar
- Add the oil and pumpkin puree to the egg mixture. Mix on low speed just until combined.1 cup neutral cooking oil, 1 can pumpkin puree
- Gently stir in the flour mixture until the flour is no longer visible. Scrape the sides and bottom of the bowl.
- Scoop the batter into the prepared mini muffin pans, filling each well almost full.
- Bake for 12–15 minutes on the middle rack of the oven, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes. Gently loosen the edges with a small offset spatula or butter knife, then turn the muffins out onto a wire rack to cool completely.
Notes
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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