Mini Pumpkin Muffins
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These ultra-moist, gently spiced mini pumpkin muffins are great for kids and anytime you’re craving a fall snack. They are so cute, easy to make, and seriously yummy.
Published in Nov 2018 /Updated in Oct 2025
Pumpkin baking season has officially started, and I re-shared these epic mini pumpkin muffins that I published when I started my blog journey in 2018.
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They are full of cozy flavor, not overly sweet, and have a perfect, tender crumb. Plus, their mini size makes them lovely and incredibly delicious.
You’ll also love that the recipe is easy to whip up in a bowl with essential ingredients, quick, and requires no mixer.
It’s also simple and extremely adaptable—add nuts, chocolate chips, and raisins, top with coarse sugar, sprinkles, or vanilla glaze, or enjoy them plain.
These mini pumpkin muffins are truly terrific fall treats for the whole family, loved by toddlers, kids, and adults. And when you taste one, you can’t stop eating them!
Grab your apron, and let’s make these mini muffins now. I promise you’re in for a treat!
List of the ingredients
- Pumpkin puree
- Egg
- All-purpose flour
- Sugar
- Milk
- Vegetable oil
- Spices & salt
- Vanilla & orange extract
- Baking powder
How to make mini pumpkin muffins
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Whisk the sugar and the wet ingredients in one bowl until smooth.
- Mix the dry ingredients in a second bowl.
- Add the wet ingredients to the dry ingredients and stir until the mixture is combined and no flour is visible, but do not overmix.
- Spoon the batter into the prepared mini muffin cases.
- Bake for about 12 minutes. Ready!
Recipe Notes
Ingredients & substitutions
Pumpkin puree: You need approximately 1/2 cup (about 140 grams) of canned pumpkin puree. Freeze the leftovers for when you make the next batch of mini pumpkin muffins. Avoid using pumpkin pie filling, as it typically contains additional ingredients and added sugar.
Egg: A large egg is enough to provide structure and keep the muffins fluffy without being too eggy!
Vegetable oil: It’s easy to stir into the batter and essential for providing a tender, moist crumb.
Milk: This liquid helps to thin out the batter and combine the ingredients. You can use buttermilk or any non-dairy milk of your choice.
Extracts: I use a combination of vanilla extract and orange essence to complement the spicy pumpkin flavor in these mini muffins. However, the zest of a fresh orange works just as well as orange essence.
Brown and white sugar: Brown sugar provides the perfect sweetness (and moisture to keep your muffins soft!). If you don’t have brown sugar on hand, you can use white sugar, such as granulated or caster sugar, if you’re in the UK.
All-Purpose Flour: All-purpose flour will give your muffins a tender texture. If you want to make these muffins a little heartier, you can replace half of the flour with whole wheat flour. The texture will be a bit denser, but we love them anyway.
Spices: Cinnamon and pumpkin spice are delicious and do not overpower the other flavors. I like using a little turmeric to brighten the color, but it’s optional. That being said, feel free to use your favorite cozy spice mix, like ginger and nutmeg. If you only like cinnamon or have just cinnamon in your cupboard, go ahead and use that.
Baking Powder: Baking powder will give your mini muffins the perfect rise!
Salt: A small amount of salt is needed to enhance the overall flavor.
PRO TIPs
1. Weigh the flour using a kitchen scale. Using too much flour will make your muffins dry and dense.
2. Use ingredients at room temperature. They will mix smoothly, resulting in a smooth batter and a fluffy crumb.
3. Don’t overmix the batter. Overmixing will cause more gluten bonds in your batter, which can lead to a tougher, rubbery texture. To achieve a nice, tender crumb, fold the batter together until well combined.
4. Bake at a higher temperature for 5 minutes and then lower it: Baking your muffins for a few minutes at a higher temperature will give the baking powder a little extra oomph, resulting in a domed top and rise.
5. Underbake the muffins slightly: It’s best to take them out when they are somewhat underdone; they will continue to cook as they cool.
Add-ins are welcome!
The recipe is very flexible and a breeze to customize! Add a handful of raisins, dark chocolate chips, walnuts, hazelnuts, or seeds for extra flavor and texture. Top them with glaze, streusel, and Halloween sprinkles. They are guaranteed to taste amazing!
How to Store Mini Pumpkin Muffins
Mini pumpkin muffins can be stored at room temperature for up to 4 days or in the fridge in an airtight container. They are also freezable: individually wrap them in plastic to reduce freezer burn, then place them in a zip-top bag or an airtight container and freeze for up to 2 months. You can thaw them at room temperature or in the microwave for a grab-and-go breakfast, lunchbox, or snacks.
More muffin RECIPES YOU’LL LOVE!
- Cream cheese muffins
- Orange muffins
- Cream cheese blueberry muffins
- Yogurt muffins
- Ricotta muffins
- Blueberry muffins
- Lemon ricotta muffins
If you make these easy, delightful mini pumpkin muffins, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
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Mini Pumpkin Muffins
Ingredients
- 1 large egg
- 3 tablespoon white sugar
- 3 tablespoon brown sugar
- 3 tablespoon vegetable oil
- 3 tablespoon milk
- ½ teaspoon vanilla extract
- ½ teaspoon orange essence or ½ orange zest
- ½ cup + 1 Tbsp (140 grams) pumpkin puree (not pumpkin pie filling!)
DRY INGREDIENTS
- ½ cup + 1 Tbsp (140 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin spice
- ¼ teaspoon turmeric (optional)
- ¼ teaspoon salt
Instructions
- Preheat oven to 200°C/390°F and grease with butter or baking spray a 24-cup mini muffin pan.
- Dry ingredients: In a large bowl, whisk together flour, baking powder, spices, and salt.
- Wet ingredients: In a separate bowl, combine pumpkin puree, milk, oil, egg, extracts, and sugar until smooth.
- Combine: Add the wet mixture to the dry mixture. Stir gently until just combined – some flour lumps in the batter are fine. Do not overmix.
- Bake: Evenly divide the batter into the muffin liners. Bake for 5 minutes, then turn the oven to 180°C/350° and keep baking for 5-6 minutes. Take the muffins out when a knife or a toothpick inserted into the center comes out clean. Do not overcook them.
- Remove the muffins from the muffin tin immediately and place them on a cooling rack. Serve at room temperature, dusted with powdered sugar, and enjoy!
Silly question but is the pumpkin cooked or raw?
It’s cooked.x