Description
These Mini Pumpkin Muffins are a delightful fall treat, perfectly moist and flavorful with classic pumpkin pie spices. They bake quickly and make a perfect snack or breakfast bite, with an optional twist of mini chocolate chips and a cinnamon sugar topping for extra sweetness and texture.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup white sugar
- 2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
Wet Ingredients
- 1 cup canned pure pumpkin puree
- 1/4 cup melted butter
- 1/4 cup milk
- 1 large egg
- 1 tsp. vanilla extract
Optional and Toppings
- 1/2 cup mini chocolate chips (optional)
- Cinnamon sugar, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it is hot enough for the initial quick bake that sets the muffins.
- Mix Dry Ingredients: In a medium bowl, combine all-purpose flour, packed brown sugar, white sugar, pumpkin pie spice, baking powder, baking soda, and sea salt. Stir well to evenly distribute all ingredients.
- Prepare Wet Ingredients: In a large bowl, melt the butter and then add the canned pumpkin puree, milk, egg, and vanilla extract. Whisk together until the mixture is smooth and fully combined.
- Combine Mixtures: Slowly pour the dry ingredient mixture into the wet ingredients. Stir gently just until everything is combined; avoid overmixing to keep the muffins tender. If using, fold in the mini chocolate chips at this stage.
- Fill Muffin Tin: Using a mini muffin tin, evenly distribute the batter using a large cookie scoop for consistent size. Sprinkle each muffin with a light dusting of cinnamon sugar for a sweet, spicy crust.
- Bake Muffins: Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for another 6 to 8 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool for a few minutes in the tin before transferring to a wire rack. Serve warm or at room temperature for the best flavor and texture.
Notes
- Do not overmix the batter to ensure muffins stay light and fluffy.
- Mini chocolate chips are optional but add a nice chocolatey touch.
- You can substitute regular sugar with coconut sugar for a healthier alternative.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.