Go Back

Mini Pumpkin Muffins Perfect for Snacks - Soft, Spiced, and Ready in Minutes

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/3 cup neutral oil (canola, vegetable, or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour (or use all-purpose for a lighter crumb)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Optional add-ins: 1/2 cup mini chocolate chips, chopped pecans, or raisins

Method
 

  1. Prep the pan: Heat the oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease with oil or baking spray.
  2. Mix wet ingredients: In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth and glossy.
  3. Combine dry ingredients: In a separate bowl, whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Bring it together: Add the dry ingredients to the wet. Stir gently with a spatula until just combined. A few small streaks of flour are okay.
  5. Fold in add-ins: If using chocolate chips, nuts, or raisins, fold them in now. Do not overmix.
  6. Fill the cups: Spoon batter into the mini muffin wells, filling each about 3/4 full. This helps them dome nicely.
  7. Bake: Bake for 11–14 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs.
  8. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a rack to cool completely. Enjoy warm or at room temperature.