Homemade mini pumpkin muffins are a great Fall breakfast treat, dessert or snack. Add chocolate chips or muffin crumb topping for added yum and enjoy with your kids this week.
I don’t only make these mini pumpkin muffins during the cooler months, we love pumpkin everything year round. You can enjoy them plain, with frosting on top, folded in zucchini or banana too. They’re just one of the best muffin recipes on our site. (affiliate links present, originally published 7/22)
Pumpkin Mini Muffins
Yes you can make these regular sized but this is how long to bake mini muffins so they are moist and delish. I mean this isn’t just for Fall flavors, you can do the same thing with your favorite banana muffins too if you wanted to.
We are all about mini pumpkin muffins today. Occasionally you can find boxed mixes at the store around October or so. No need for that though as we have an easy homemade pumpkin muffin recipe below. OR use our 2 ingredient pumpkin muffins with this smaller pan.
Mini Pumpkin Chocolate Chip Muffins
Yes you can always add semi sweet chocolate chips and/or crushed nuts into the mix. Many times if I am making these for dessert I will add the first. Mini chocolate chips work best so they spread throughout the batter.
Personally I am not a fan of anything crunchy in my soft baked goods so those are a no for me. If you need to use an alternative flour for dietary needs you can make the batter for Gluten Free Pumpkin Muffins and use this timing and temp for smaller versions.
- You’ll want a can of pumpkin puree or you can make your own with our Instant Pot pumpkin recipe, that is easier than you might think.
- 2 eggs at room temperature are ideal
- Brown sugar and vegetable oil
- Vanilla extract is a great added flavor element
- 1 1/2 cup all purpose flour
- 2 tsp baking powder
- Just a pinch of salt
- 1 tsp pumpkin pie spice
And you’ll need a mini muffin cup pan to make 24 of these.
Streusel Topping Recipe
We love this on a lot of our goodies. You could omit though.
- You’ll need a bit of flour
- White sugar
- Some cinnamon
- 1/4 c butter – room temperature
Mini Pumpkin Zucchini Muffins
Now if you want other variations of these you could use our pumpkin zucchini muffins. Those are super moist. The batter is quite dense but no need to worry, they turn out fabulous. A great way to hide veggies from your kids and guaranteed they will ask for seconds and thirds.
When we had a vegetable garden we needed tons of ways to use this green vegetable and inside baked goods was our go to. We have made those “regular” in super easy mini form and if you wanted to make fewer and bigger you’d want to follow our jumbo muffins timing for that.
Teeny tiny muffins are fun though, especially with little hands. You can grab a few this way as you head out of the door on a busy day and everyone can enjoy them when you’re on the go.
Mini Pumpkin Banana Muffins
You can also make these as mini pumpkin banana muffins. <—— Just follow this recipe with the temperature and cook time in this post if you want to make them bite sized. Adding chocolate chunks to this one is the way to go for sure, all three flavors are to die for. This is a quick step by step for ya’.
- Start by preheating the oven to 350° F. Line 24 mini muffin pan wells with paper liners and set aside.
- In a large bowl whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
- In another mixing bowl, whisk together the pumpkin, eggs, oil, brown sugar, and vanilla until smooth.
- Sprinkle the dry ingredients into the wet mixture bold and fold until just combined. Spoon the batter into the muffin liners, about 3/4 full.
- Make the topping if you want to include it: combine the flour, sugar, and cinnamon in a bowl.
- Cut in the butter and use a fork or pastry fork to mix until crumbly.
- Spoon the streusel evenly over each portion of the muffin batter, if you want to add this. Bake for about 11 minutes or until middle springs back.
Do NOT overbake these. Keep a close eye at the last minute or so and as soon as the middle springs back when touched gently take the pan out and remove muffins on to a wire rack to cool. If you don’t do that they will continue baking and drying out inside the pan.
Many people say when a toothpick inserted in the center comes out clean then your baked goods are done. I think a gentle touch is better but go for it if you prefer the other. One minute too much will suck the tenderness right out of them so pay attention at the end as oven temperatures vary slightly.
Mini Pumpkin Muffins with Cream Cheese Frosting
If you wanted to add frosting on top of your Libbys pumpkin muffins instead of the streusel you could. For a super easy way spoon a tub full into a pint size freezer bag (they are thicker than sandwich bags). Zip it closed without air inside and clip off the corner. Squeeze on top in a swirl so they are pretty.
Always frost cupcakes or muffins when they are completely cooled or it will just melt and run off the side in a big mess. You can also mix powdered sugar with just enough milk to thicken it up. If you cool it in the fridge it will stiffen up more. For homemade, use the same one as in our sweet rolls recipe.
How to save leftover mini muffins
Whether you make these or our mini banana muffins you want to keep them as moist as possible. I suggest using freezer bags instead of containers so you can suck out as much air as you can, this will help. Lay them in one single layer with half a piece of bread in one corner. Zip 90% closed and then suck out the rest with the remaining hole, then zip.
When you remove one you need to seal it this same way to keep the air out and maintain the tenderness. It is best to enjoy them within 24 hours for best results but they will last up to 3 days. Leave on the countertop and not in the fridge so they don’t harden.
Only frost the ones you are enjoying at that time so when you save the leftovers they do not have anything on the top. Warmed in the microwave for about 15 seconds is great to moisten them up too with a bit of butter if you like. Enjoy with a cup of coffee in the morning with your kiddos and enjoy friends.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Mini Pumpkin Muffins
- 1 mini muffin pan
- Preheat the oven to 350° F. Line 24 mini muffin pan wells with paper liners and set aside. In a bowl whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
- In another mixing bowl, whisk together the pumpkin, eggs, oil, brown sugar, and vanilla until smooth. Sprinkle the flour mixture over the wet mixture and fold until just combined. Spoon the batter into the muffin liners, about 3/4 full.
- Make the topping if you want to include it: combine the flour, sugar, and cinnamon in a bowl. Cut in the butter and use a fork or pastry fork to mix until crumbly.
- Spoon the streusel evenly over each portion of the muffin batter. Bake for about 11 minutes or until middle springs back when you touch it gently.
- Do NOT overbake these. Keep a close eye at the last minute or so and as soon as the middle springs back when touched gently take the pan out and remove muffins on to a cooling rack.