I grew up with my mom making mini pumpkin muffins for our autumn festivities. I always loved the moist, gooey tops and fluffy middles.
Plus, the pumpkin flavor was always a fun changeup with the cooler weather.
As I started using more alternative flours, I made it my mission to achieve that same moist and tender muffin with all the fall spirit and and perfect texture. I’m happy to say, this recipe for mini pumpkin muffins checks all those boxes.
Why You’ll Love these Mini Pumpkin Muffins
Cozy Flavor! Mini pumpkin muffins are bursting with the warm and comforting flavors of fall. The natural sweetness of pumpkin complements the spices perfectly, making these muffins a delicious treat for anyone wanting festive autumn flavors.
Perfect for Snacking! Mini pumpkin muffins are smaller than regular muffins, which makes them amazing for packing and snacking. You can enjoy a little taste of pumpkin goodness without the commitment of a full sized muffin.
Easy peasy! If you can dump ingredients into a bowl and move your hand in a circular motion to mix, you can make these muffins. They are nearly fool-proof and so perfect to make with kids!
Store-Bought Canned Pumpkin v. Homemade Pumpkin Puree
Store-bought and homemade pumpkin puree can differ in taste, texture, and sometimes consistency due to the way they are processed. Usually, homemade puree has a stronger pumpkin flavor and more moisture compared to canned, store-bought pumpkin.
In most cases, you can use either type of puree, but keep in mind that homemade pumpkin puree can add a more intense pumpkin flavor to your recipes. Additionally, you may need to add more flour or dry ingredients to counteract the added moisture from a homemade puree.
The choice to use store-bought v. homemade is up to you! If you want, check out my tutorial for How To Make Homemade Pumpkin Puree!
Ingredients for Mini Pumpkin Muffins
Pumpkin puree is the star ingredient in pumpkin muffins giving us moisture, flavor, and that iconic pumpkin taste. You can use homemade pumpkin puree or store-bought canned puree interchangeably in most recipes. If you’re really in a pinch and can’t find pumpkin anywhere, give canned sweet potato puree a try!
Eggs act as a binding agent and provide structure to the muffins. They also contribute to the muffins’ moisture and tender crumb. You can substitute eggs with alternatives like flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg), applesauce, or mashed banana for vegan or egg-free options. I haven’t tested egg alternatives with this recipe so if you do any experimenting, leave a comment below!
Coconut sugar is a natural sweetener that adds a cozy caramel flavor to the muffins. You can substitute coconut sugar with brown sugar or granulated sugar in equal amounts.
Refined Coconut Oil
This will make the muffins extra soft and moist. Refined coconut oil is a great option because it doesn’t have a coconut-y flavor. If you need a sub, any melted butter or vegan butter will do the trick.
This will add a touch of extra sweetness to the muffins to complement the pumpkin spice and earthy flavor of the puree. If you don’t have agave nectar or want a different option, honey or maple syrup are great!
Vanilla extract enhances the overall flavor of the muffins and gives it extra cozy vibes. If you ran out of vanilla extract, just leave it out – no biggie.
Blanched Almond Flour
Almond flour adds a nutty flavor and moistness to the muffins. It also makes them gluten-free and a lower carb option compared to muffins with traditional flour.
Arrowroot flour helps bind the ingredients together and contributes to the muffins’ fluffy texture. Tou can substitute arrowroot flour with tapioca flour in equal amounts.
Baking Soda & Baking Powder
Baking soda and baking powder are leavening agents that help the muffins rise and become fluffy.
Pumpkin Pie Spice & Ground Cinnamon
These spices provide the classic pumpkin pie flavor, with a blend of cinnamon, nutmeg, cloves, and ginger. You can make your own pumpkin pie spice by combining ground cinnamon, nutmeg, cloves, and ginger. Adjust the proportions to taste if necessary.
Salt enhances the overall flavor of the muffins and balances the sweetness.
How to Make Mini Pumpkin Muffins
Step 1: Prepare the Wet Ingredients
Grab a large mixing bowl and add the star ingredient, pumpkin puree, to the bowl. Pumpkin puree lends a rich, earthy flavor and moisture to your muffins.
Crack open the eggs and add them to the bowl along with the coconut sugar, melted coconut oil, agave nectar, and vanilla.
Give the ingredients a whisk until smooth and combined.
Step 2: Combine Dry Ingredients
To the bowl, add the almond flour, arrowroot flour, spices, baking powder, baking soda, and salt. Whisk again until the dry ingredients are incorporated.
Step 3: Prep the Muffin Tin
To ensure that your muffins come out cleanly and evenly, line a mini muffin tin with parchment paper liners. This prevents sticking and makes for easy removal later on. This recipe makes 36 muffins so you may need to work in batches.
Step 4: Fill the Muffin Cups
Use a cookie scoop or two spoons to carefully fill each muffin cup with your batter. Fill them nearly to the tops, as these muffins don’t rise excessively during baking.
After they’re filled, I like to sprinkle the tops of each muffin with some turbinado sugar. The sugar granulars keep their shape during baking, allowing for a sweet top crunch with each bite.
Step 5: Bake to Perfection
Bake your mini muffins for approximately 15 to 17 minutes. You’ll know your muffins are ready when their tops are set and they spring back when gently pressed.
Step 6: Cool and Enjoy
Once out of the oven, let your mini muffins cool in the pan for about 10 minutes. This allows them to set and makes them easier to handle.
After the brief cooling period, transfer your muffins to a wire cooling rack. This helps prevent them from becoming soggy on the bottom due to trapped steam.
Now, it’s time to savor the delightful aroma and flavors of your homemade pumpkin spice mini muffins. Enjoy them warm or at room temperature, and savor every bite!
How to Store these Mini Pumpkin Muffins
Allow to Cool: Before storing, let the mini pumpkin muffins cool completely at room temperature. This prevents condensation from forming inside the storage container, which can make the muffins soggy.
Use an Airtight Container: Place them in an airtight container. Make sure the container has a tight-sealing lid to keep air out and moisture in. If stacking muffins in a container, place a sheet of parchment paper between the layers to prevent them from sticking together.
Room Temperature or Refrigeration: Muffins can be stored at room temperature for 1-2 days in an airtight container. If you want to keep them fresh for a longer period, store them in the refrigerator for up to 3-4 days.
Freezing (Long-Term Storage): If you have a large batch of mini pumpkin muffins and want to store them for an extended period, freezing is the best option. Wrap each muffin individually in plastic wrap or aluminum foil. Place the wrapped muffins in an airtight container or a freezer-safe resealable plastic bag. Frozen muffins can be stored for up to 2-3 months.
Thawing: To enjoy a frozen mini pumpkin muffin, remove it from the freezer and let it thaw at room temperature for a few hours or microwave it briefly on a low setting to warm it up.
Variations to Try
Chocolate Chip Pumpkin Muffins
Fold in semisweet mini chocolate chips into the batter for a delicious combination of pumpkin and chocolate flavors.
Pumpkin Spice Latte Muffins
Add a tablespoon of instant coffee or espresso granules to the batter and sprinkle with cinnamon sugar for a coffee-inspired twist.
Cream Cheese-Filled Pumpkin Muffins
Create a cream cheese filling by mixing cream cheese, sugar, and vanilla extract. Fill each muffin cup partially with batter, add a dollop of the cream cheese mixture, and cover with more batter. You’ll have a gooey cream cheese middle!
Pumpkin Nut Muffins
Add chopped nuts like pecans or walnuts to the batter for a delightful crunch and nutty flavor.
Streusel Topped Mini Pumpkin Muffins
Prepare a streusel topping with a mix of brown sugar, cinnamon, butter, and flour. Sprinkle it generously on top of each muffin before baking for a sweet and crumbly topping.
Maple Glazed Pumpkin Muffins
Make a simple maple glaze by mixing powdered sugar, maple syrup, and a little milk. Drizzle it over the cooled muffins for a sweet finish.
Pumpkin Oatmeal Muffins
Add rolled oats to the batter for a heartier texture. You can also top each muffin with a sprinkle of oats before baking.
- 1 cup pumpkin puree
- 3 eggs
- 1/2 coconut sugar
- 1/4 cup melted refined coconut oil or butter
- 2 tablespoons agave nectar, honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1/2 cup arrowroot flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- turbinado sugar for sprinkling on top
- Preheat oven to 350F.
- In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, melted coconut oil, agave, and vanilla extract.
- Once smooth, add the almond flour, arrowroot flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. Whisk until combined.
- Line a 24 cup mini muffin tin with parchment paper liners or spray the pan with cooking spray. Use a cookie scoop to fill the muffin cups almost to the tops. The muffins don’t expand too much, so filling them right below the top of the liner is perfect.
Sprinkle the tops of each muffin with some turbinado sugar.
Bake for 15 – 17 minutes until the tops are set and bounce back when you press gently. Allow the muffins to cool in the pan for 10 minutes before transferring to a cooling rack.
- Serving Size: 1 muffin
- Calories: 42
- Sugar: 3.8g
- Sodium: 54mg
- Fat: 2.3g
- Saturated Fat: 1.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4.7g
- Fiber: 0.3g
- Protein: 0.8g
- Cholesterol: 14mg