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Mini Pumpkin Muffins

These easy Mini Pumpkin Muffins are soft, moist, and filled with warm pumpkin spice flavor. They’re perfect for fall breakfasts, snacks, brunches, and holiday gatherings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 mini muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 24-cavity mini muffin pan or line it with mini muffin liners.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. Mix the wet ingredients: In a separate large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, egg, vegetable oil, and vanilla extract until smooth.
  4. Combine: Gradually add the dry ingredients to the pumpkin mixture. Stir gently until just combined. Avoid overmixing.
  5. Fill the pan: Spoon the batter into the mini muffin cavities, filling each about two-thirds full.
  6. Bake: Bake for approximately 10–14 minutes, or until the muffins are puffed and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Don't overmix the batter, as this can make the muffins dense.
  • Mini muffins bake quickly, so start checking them early.
  • Add mini chocolate chips, chopped pecans, or walnuts for extra flavor.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.
  • For longer storage, freeze the muffins in a freezer-safe container.