Mini Pumpkin Cinnamon Muffins
Recipe type: Breakfast, Snack
Total time: 
Serves: 24
A healthy, moist little muffin topped with a light crunchy cinnamon sugar coating.
  • 1¾ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ⅓ cup canola oil/vegetable oil
  • ½ cup lightly packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree
  • ½ cup milk
  • ⅛ cup + 2 Tbsp granulated sugar
  • 1 teaspoon cinnamon
  1. Preheat oven to 350 degrees Fahrenheit. Spray a 24-cup mini muffin tin with baking spray and set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
  3. In a large bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet and stir just until combined.
  4. Divide batter among muffin cups, combine sugar and cinnamon for topping and sprinkle evenly over muffin batter with a small spoon or your fingers.
  5. Bake for 10-12 minutes, until a toothpick comes out clean - they will not really brown, so use a toothpick to test doneness.
  6. Best served fresh. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Recipe by Hidden Ponies at