This mini pumpkin muffin recipe is inspired by kids' favorite store-bought mini muffins! Made with a few simple ingredients, these fluffy and tasty mini pumpkin muffins are baked in a mini muffin pan in under 20 minutes! All the flavors of fall and the sweetness of chocolate chips!
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Why You'll Love These Easy Pumpkin Muffins
- Bursting with fall flavor! Delicious hints of pumpkin, vanilla, and cinnamon spice, perfect for pumpkin season - just like our dairy-free pumpkin bread and eggless pumpkin bread recipe.
- This pumpkin muffin recipe can be made as mini pumpkin muffins or as larger muffins (like our pumpkin protein muffins.)
- These moist muffins have a great fluffy texture (just like our pumpkin muffins with cream cheese filling)!
- Perfect school snack or easy breakfast for busy mornings!
- These mini pumpkin chocolate chip muffins are even better than store-bought!
- These delicious mini muffins are one of our best muffin recipes that is super kid-friendly (just like these party cake muffins!)
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Dry Ingredients
- All-purpose flour or gluten-free baking flour works.
- The pumpkin pie spice blend provides the delicious and warm flavors of cinnamon, nutmeg, ginger, and cloves.
- Baking soda and salt provide the leavening to create a light and fluffy muffin.
Wet Ingredients
- Brown sugar and white sugar or maple syrup for sweetener. Coconut sugar also works.
- Refined coconut oil or use melted butter as a substitute.
- Vanilla extract provides a warm flavor.
- Applesauce provides moisture and extra natural sweetness.
- Mini chocolate chips are the perfect add-in. Omit or use other seasonal favorites like chopped walnuts (like in our pumpkin walnut bread) or pecans.
- Canned pumpkin puree or homemade pumpkin puree.
How to Make These Mini Pumpkin Spice Muffins
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Preheat the oven to 350 F. In a medium bowl, combine the dry ingredients with a whisk. Alternatively, use an electric mixer.
- Mix the melted coconut oil and sugar in a large bowl with a wooden spoon until incorporated.
- Add the other wet ingredients and mix until just together until the pumpkin mixture has no lumps.
- Spray a mini muffin tin with non-stick cooking spray, coconut oil spray, mini muffin cups, or paper liners. Use a small cookie scoop to fill the tray ⅔ full with muffin batter. Bake in a preheated oven for 15-18 minutes or until a toothpick inserted in the center of the mini pumpkin muffins comes out clean.
Expert Tips
- Follow the recipe card as written for the best results. This will help to avoid dry muffins.
- Allow the mini pumpkin muffins to cool to room temperature on a wire rack before storing.
- Omit chocolate chips to make regular pumpkin muffins.
- Store pumpkin mini muffins in an airtight container at room temperature for 3-4 days. Freeze in a freezer-safe container, such as a freezer bag, for up to 3 months.
- Want more fall treats? Try these air fryer apple cider donuts with a cinnamon sugar coating!
Recipe FAQs
The secret to moist muffins is the proper ratio of dry to wet ingredients. Follow the recipe card as written and do not substitute ingredients unless the recipe specifically says to.
Fat such as butter or coconut oil is essential to making moist muffins.
Cupcakes are more cakey in form and generally have a frosting on top of the muffins. Mini muffins have less sugar than cupcakes.
Cupcakes generally require baking powder, not baking soda.
Follow the recipe card as written without substitutions to create moist mini pumpkin muffins. To keep them moist, store the leftover muffins in an airtight container.
Other Pumpkin Recipes to Try This Fall!
Mini Pumpkin Muffins with Chocolate Chips
Equipment
Ingredients
Wet Ingredients
- ⅓ cup brown sugar
- ⅓ cup white sugar
- ¼ cup refined coconut oil
- 1 cup pumpkin puree
- 1 cup applesauce
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour use gluten-free if needed
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin spice
Mix-ins
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 350 F. In a medium bowl, combine the dry ingredients with a whisk.2 cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt, 1 tablespoon pumpkin spice
- Mix the melted coconut oil and sugar in a large mixing bowl until incorporated.⅓ cup brown sugar, ⅓ cup white sugar, ¼ cup refined coconut oil
- Add the remaining wet ingredients and mix until just together with no lumps.1 cup pumpkin puree, 1 cup applesauce, 1 teaspoon vanilla extract, ¼ cup mini chocolate chips
- Spray a mini muffin tin with non-stick cooking spray, coconut oil spray, mini muffin cups, or paper liners. Use a small cookie scoop to fill the tray ⅔ full with muffin batter.
- Bake the pumpkin mini muffins in a preheated oven for 15-18 minutes or until a toothpick inserted in the center of the mini pumpkin muffins comes out clean.
Notes
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Nutrition
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