Mini Pumpkin Muffins

Name: Mini Pumpkin Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large eggs; 1 cup pumpkin puree; ½ cup pure maple syrup; ¼ cup milk; ⅓ cup vegetable oil or melted coconut oil; 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice; ½ teaspoon cinnamon; ½ teaspoon fine sea salt; 1 ½ teaspoons baking powder; 1 cup all purpose flour; ¾ cup whole wheat flour

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These bite-sized Mini Pumpkin Muffins are easy to make in one bowl with wholesome ingredients. I tested them again (and again!) to get the best texture and just the right pumpkin spice flavor. They’re the perfect muffins for fall snacking.

Why You’ll Love This Recipe

I like to consider myself a muffin expert. I make them all the time and have several muffin recipes on my blog! I know, pumpkin is most popular in the fall, but I make these all year round.

After a few rounds of testing, this final version is just right. These Pumpkin Mini Muffins are moist, flavorful, and so good every time.

The best part is that they’re loaded with pumpkin puree, not just pumpkin spice. Want to customize them? Add some mini chocolate chips (my favorite!) or chopped nuts.

You’ll love how quickly they come together in one bowl, making cleanup super easy. Give them a try the next time you need an easy breakfast for meal prep or a fall snack to share with friends!

If you’re looking for more pumpkin recipes, try these Pumpkin Chocolate Chip Cookie Bars or Chocolate Chip Pumpkin Bread.

Ingredients

Eggs: Just two eggs to bind the muffins together and keep them moist.
Pumpkin Puree: Plain pumpkin puree (not pumpkin pie filling) will give you complete control over the flavors and sweetness in the muffins. If you use canned pumpkin pie filling (which already contains spices and sweeteners), the flavors in your muffins will be off. Read more about the difference between pumpkin puree and pumpkin pie filling.
Maple Syrup: To sweeten the muffins. Remember to use 100% pure maple syrup for the best flavors. If you don’t have maple syrup, use honey as a substitute.
Milk: I use dairy milk, but any type of milk will work in this recipe!
Oil: Either use vegetable oil or melted coconut oil.
Vanilla Extract: For even more flavor.
Pumpkin Pie Spice: This warm and cozy spice mix is made from classic fall spices. Store-bought or homemade both work here.
Cinnamon: Even though pumpkin pie spice already contains cinnamon, adding even more gives these muffins just the right amount of warmth.
Sea Salt: I always use fine sea salt to help round out the flavors in my baked goods.
Baking Powder: It helps the muffins rise and gives them rounded tops. Always check the expiration date! Your muffins won’t rise if you use expired baking powder.
Flour: I like to use half all-purpose flour and half whole wheat flour. It gives these muffins the perfect balance of tender and wholesome.

*The full ingredient list with amounts is in the recipe card below.

How to Make Mini Pumpkin Muffins

Preheat the oven to 350°F. Line a 24 cup mini muffin pan with paper liners or spray with oil.
In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, milk, oil, and vanilla extract until smooth.
Sprinkle in the pumpkin pie spice, cinnamon, sea salt, and baking powder. Whisk until evenly incorporated.

Mini Pumpkin Muffins Wet Ingredients in a Bowl.

Mini Pumpkin Muffins Batter with a Whisk.

Using a silicone spatula or wooden spoon, fold in the flours until just combined. Do not overmix.
Scoop the batter among the muffin cups, filling each ¾ full. Bake for 15-18 minutes or until the tops spring back lightly and an inserted toothpick comes out mostly clean (a few crumbs are ok).

One Bowl Mini Pumpkin Muffins Batter in a Bowl.

Mini Pumpkin Muffins Batter in a Mixing Bowl.

Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

🥕 Nicole’s Baking Tips

Do not overmix the batter or you’ll end up with dense muffins. Instead, gently fold the flour into the wet ingredients until the flour is just barely incorporated.
The muffin batter will be thick, but you should still be able to scoop it with a cookie scoop.
You’ll know the muffins are done baking when the tops spring back when lightly pressed and when a toothpick inserted in the center comes out mostly clean (a few stuck crumbs are okay).

Easy Mini Pumpkin Muffins in Muffin Tin.

Make Ahead and Storage

To Store: These muffins will stay fluffy and tender for up to 3 days at room temperature. Store them in an airtight container on the kitchen counter. Place a paper towel on top of the muffins to keep them from getting soggy.

To Freeze: Arrange the cooled muffins in a single layer in a freezer bag or container and freeze for up to 2 months. Thaw them on the kitchen counter for 30 minutes before serving.

Frequently Asked Questions (FAQ’s)

What mix-ins can I add to pumpkin muffins?

You can add ½ cup of mini chocolate chips, chopped pecans, walnuts, dried cranberries, or pumpkin seeds to the muffin batter after incorporating the flours. Gently fold in the mix-ins with a silicone spatula or wooden spoon until they’re evenly distributed (do not overmix the batter).

Can the muffins be made dairy-free?

Sure! Replace the milk with your favorite unsweetened non-dairy milk instead, like oat milk, soy milk, or almond milk.

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can make these muffins with 2 cups of all-purpose flour instead of the 1:1 mix of AP flour and whole wheat flour. Just keep in mind that this will give the muffins a slightly different texture.

More Easy Muffin Recipes

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