14 Mini Pumpkin Muffins You Can Whip Up

Mini pumpkin muffins are the perfect fall treat—bite-sized, warmly spiced, and endlessly customizable. Whether you’re craving classic pumpkin or creative twists like cream cheese-filled or chocolate chip, this roundup has 14 recipes you can whip up in no time. Grab your muffin tin and let’s bake!

Classic Spiced Mini Pumpkin Muffins

Skip the bakery line. These mini pumpkin muffins are packed with warm spices and just the right sweetness. They're perfect for breakfast on the go.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 14 minutes

Ingredients

Muffins

• a cup and a half of all-purpose flour
• a teaspoon of baking powder
• half a teaspoon of baking soda
• half a teaspoon of salt
• a teaspoon of ground cinnamon
• half a teaspoon of ground nutmeg
• a quarter teaspoon of ground cloves
• half a cup of granulated sugar
• a quarter cup of packed brown sugar
• half a cup of pumpkin purée
• a third cup of vegetable oil (or melted coconut oil)
• a couple of large eggs
• a teaspoon of vanilla extract
• a splash of milk (about a quarter cup)

Instructions

1. Preheat your oven to 350°F. Line a mini muffin pan with paper liners or give the cups a good greasing.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. (Tip: Sifting is optional—whisking works just fine.)
3. In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin purée, oil, eggs, vanilla, and milk until the mixture is smooth.
4. Pour the dry ingredients into the wet and stir with a spatula until just combined. A few lumps are okay. (Tip: Overmixing will make the muffins tough, so stop as soon as the flour disappears.)
5. Spoon the batter into the prepared muffin cups, filling each about two-thirds full. (Tip: A cookie scoop gives you even portions and less mess.)
6. Bake for 12 to 14 minutes, until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Use them as a quick breakfast grab or a snack. The warm spice blend feels cozy, and the mini size makes it dangerously easy to eat a handful. Try them fresh from the oven with a dab of butter.

Maple Streusel Mini Pumpkin Muffins

Looking for a quick fall treat? These mini pumpkin muffins are packed with cozy maple flavor and topped with a buttery streusel crunch.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the muffins

• a cup and a half of all-purpose flour
• a teaspoon of baking powder
• a half teaspoon of baking soda
• a half teaspoon of salt
• a teaspoon of pumpkin pie spice
• a half cup of packed brown sugar
• a third cup of granulated sugar
• a half cup of pumpkin puree
• a third cup of vegetable oil
• 2 large eggs
• a teaspoon of vanilla extract
• a quarter cup of milk

For the streusel

• a quarter cup of all-purpose flour
• 2 tablespoons of brown sugar
• a quarter cup of cold butter, cut into small pieces
• 2 tablespoons of maple syrup

Instructions

1. Preheat your oven to 350°F and line a mini muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In a large bowl, beat the brown sugar, granulated sugar, pumpkin puree, oil, eggs, vanilla, and milk until smooth.
4. Gradually add the dry ingredients to the wet, mixing until just combined. Do not overmix — that keeps the muffins tender.
5. For the streusel, combine the flour and brown sugar. Cut in the cold butter with a pastry blender until the mixture is crumbly. Drizzle in the maple syrup and mix with a fork.
6. Fill each mini muffin cavity about two-thirds full with batter. Top each with a generous sprinkle of streusel.
7. Bake for 12 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Buttery and soft with a crunchy maple topping, these mini muffins are perfect for breakfast or a snack. Serve them warm with a drizzle of extra maple syrup for an indulgent treat.

Gluten-Free Almond Mini Pumpkin Muffins

For when you need a quick, protein-packed treat that actually tastes good. These mini muffins are gluten-free, nutty, and perfectly spiced for fall (or any time). They come together in one bowl and bake in under 15 minutes.

Serving: 24 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

Wet Ingredients

• 1 cup pumpkin puree
• 2 large eggs
• ¼ cup maple syrup
• ¼ cup melted coconut oil or avocado oil
• 1 tsp vanilla extract

Dry Ingredients

• 2 cups blanched almond flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ tsp pumpkin pie spice

Instructions

1. Preheat your oven to 350°F and line a mini muffin tin with paper liners (or grease the cups).
2. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, melted oil, and vanilla until smooth.
3. In a separate small bowl, stir together the almond flour, baking soda, salt, and pumpkin pie spice.
4. Pour the dry ingredients into the wet and fold gently with a spatula until just combined. Do not overmix or the muffins will be dense.
5. Scoop the batter into the prepared muffin cups, filling each about ¾ full. Use a small cookie scoop for even portions.
6. Bake for 11-13 minutes, until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed.
7. Tip: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This prevents them from becoming soggy.
8. Tip: If your almond flour is coarse, pulse it in a food processor a few times before measuring for a finer texture.
9. Tip: Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to a month.

A nutty, tender crumb with just the right amount of pumpkin spice—these mini muffins are perfect for breakfast on the go or a healthy snack. Try them spread with a little almond butter for extra protein.

Vegan Oat Mini Pumpkin Muffins

Get ready for the best vegan pumpkin muffins. These mini bites use oat flour and oil instead of butter. Perfect for a quick plant-based breakfast.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Muffins

• 1 1/2 cups oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Line a mini muffin tin with paper liners.
2. In a large bowl, whisk together oat flour, baking powder, baking soda, pumpkin pie spice, and salt. Tip: Whisk well to break up any clumps.
3. In a separate bowl, mix pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla until smooth.
4. Pour the wet ingredients into the dry. Stir until just combined — do not overmix, or muffins will be tough.
5. Spoon the batter into the prepared mini muffin cups, filling each about 3/4 full. A cookie scoop works great here.
6. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re delicate when warm, so handle gently.

You'll love the moist, tender crumb from the oat flour and pumpkin. The subtle sweetness from maple syrup is just right. Serve them plain or with a dollop of coconut yogurt.

Chocolate Chip Mini Pumpkin Muffins

A fall favorite gets a mini makeover with chocolate chips in every bite. These pumpkin muffins are packed with rich cocoa flavor and warm spices, perfect for a quick treat.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup mini chocolate chips

Instructions

1. Preheat oven to 350°F. Line a mini muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together pumpkin puree, oil, eggs, sugar, and vanilla until smooth.
3. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk well to remove lumps.
4. Pour dry ingredients into wet mixture and stir with a spatula just until combined — no flour streaks remain. Do not overmix; tip: overworking makes muffins tough.
5. Fold in mini chocolate chips gently. Reserve a few chips to sprinkle on top.
6. Fill each muffin cup almost to the top — use a small cookie scoop for even portions.
7. Sprinkle reserved chocolate chips onto batter in each cup.
8. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Tip: mini muffins bake fast, start checking at 10 minutes.
9. Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: cooling on a rack prevents soggy bottoms.

Just out of the oven, these mini muffins are impossibly moist with pockets of melted chocolate. Serve them warm with a pat of butter or as a grab-and-go breakfast.

Savory Herb and Cheese Mini Pumpkin Muffins

Zesty pumpkin muffins get a savory twist with herbs and cheese. Perfect for fall appetizers or snack time. These mini bites pack big flavor.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• about a cup of all-purpose flour
• a half cup of canned pumpkin puree
• a generous quarter cup of shredded sharp cheddar cheese
• a splash of milk (about 1/4 cup)
• one large egg
• a couple tablespoons of olive oil
• a teaspoon of baking powder
• a half teaspoon of salt
• a pinch of black pepper
• a teaspoon of dried herb blend (rosemary, thyme, sage)

Instructions

1. Preheat your oven to 350°F. Grease a mini muffin tin or line with mini paper liners.
2. In a large bowl, whisk together flour, baking powder, salt, pepper, and dried herbs. Tip: Toasting the herbs in a dry pan for 30 seconds can intensify their flavor.
3. In a separate bowl, whisk pumpkin puree, milk, egg, and olive oil until smooth and fully combined.
4. Pour the wet ingredients into the dry mixture. Stir with a spatula just until no dry streaks remain. Lumps are okay — don't overmix or muffins will be tough.
5. Fold in the shredded cheddar cheese with a few quick strokes. Reserve a pinch to sprinkle on top if you like.
6. Spoon the batter into each muffin cup, filling about three-quarters full. Tip: Use a small cookie scoop for even portions and less mess.
7. Bake for 12 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This prevents them from getting soggy.

You'll love how these muffins are moist and savory with just a hint of pumpkin sweetness. Serve them warm with a dab of butter or alongside a bowl of soup. They also freeze beautifully for quick snacks on busy days.

Pumpkin-Cranberry Mini Muffins with Orange Zest

A cozy fall treat, these mini muffins pack pumpkin flavor with tart dried cranberries and bright orange zest. They're perfect for a quick breakfast or snack, and the mini size makes them irresistible.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Muffins

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• a pinch of salt
• a couple of teaspoons of pumpkin pie spice
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• ½ cup vegetable oil
• 1 tablespoon freshly grated orange zest
• 1 cup dried cranberries

Instructions

1. Preheat your oven to 375°F and line a mini muffin tin with paper liners or grease it well.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Tip: sifting isn't necessary, but make sure there are no lumps.
3. In a large bowl, beat the granulated sugar, brown sugar, eggs, pumpkin puree, oil, and orange zest until smooth. The mixture should be well combined but don't overmix.
4. Pour the dry ingredients into the wet mixture and stir with a spatula just until no flour streaks remain. A few lumps are okay—overmixing makes tough muffins.
5. Gently fold in the dried cranberries. The batter will be thick and scoopable.
6. Scoop the batter into the prepared mini muffin cups, filling each about ¾ full. For domed tops, fill a bit fuller—almost to the rim.
7. Bake for 10-12 minutes, until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. Cool in the pan for 5 minutes, then transfer to a wire rack.

Just out of the oven, these mini muffins are tender and fragrant with pumpkin and orange. The cranberries provide a pleasing tart contrast. Serve them warm with a pat of butter, or pack them for an on-the-go breakfast.

Low-Sugar Mini Pumpkin Muffins for Diabetics

Here’s a pumpkin muffin that won’t spike your blood sugar. Packed with fiber and sweetened with a diabetic-friendly alternative, these minis are perfect for a quick breakfast or snack. No fuss, just good baking.

Serving: 24 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup pumpkin puree (not pie filling)
• a couple of large eggs (2)
• 1/4 cup melted coconut oil or olive oil
• a splash of vanilla extract (1 tsp)
• 1/2 cup monkfruit sweetener (or other granular zero-calorie sweetener)
• 1 1/2 cups whole wheat flour (or oat flour for more fiber)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp salt

Instructions

1. Preheat oven to 350°F. Line a mini muffin tin with paper liners or grease with nonstick spray.
2. In a small bowl, whisk together the whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
3. In a large mixing bowl, combine the pumpkin puree, eggs, melted oil, vanilla, and monkfruit sweetener. Whisk until smooth and evenly mixed.
4. Pour the dry ingredients into the wet mixture. Fold gently with a spatula until just combined — a few lumps are okay. Overmixing makes muffins tough.
5. Use a cookie scoop or spoon to fill each mini muffin cup about 2/3 full. This keeps them uniform and prevents overflowing.
6. Bake for 10–12 minutes, until a toothpick inserted into the center comes out clean. The tops should spring back when lightly pressed.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Storing in an airtight container keeps them moist for up to 3 days.
8. Optional: For extra fiber, fold in 1/4 cup of finely chopped walnuts or pumpkin seeds before baking.

Once cooled, these muffins are tender and subtly spiced, with a satisfying crumb. They’re even better the next day. Serve them with a smear of cream cheese or alongside a hot cup of coffee.

Pumpkin Pecan Mini Muffins with Brown Butter

Skip the fancy coffee shop run—these Pumpkin Pecan Mini Muffins with Brown Butter are all about deep, nutty caramelized flavor in a tiny, brunch-perfect package.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• a stick of unsalted butter (1/2 cup)
• a cup of chopped pecans
• about 1½ cups all-purpose flour
• half a cup granulated sugar
• half a cup packed brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• half a teaspoon salt
• ¾ cup canned pumpkin puree
• 2 large eggs
• a splash of milk (¼ cup)
• 1 teaspoon vanilla extract

Instructions

1. In a small saucepan over medium heat, melt the butter, stirring often, until it turns golden brown and smells nutty, about 5–7 minutes. Tip: Watch closely—burnt butter is bitter.
2. Remove from heat, add the chopped pecans, and stir to coat. Let cool for 5 minutes, then set aside a couple of tablespoons of pecans for topping.
3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, and salt.
4. In another bowl, whisk the pumpkin, eggs, milk, vanilla, and the brown butter-pecan mixture (except the reserved pecans) until smooth.
5. Pour the wet ingredients into the dry and stir with a spatula just until no streaks of flour remain. Tip: Overmixing makes muffins tough.
6. Preheat the oven to 350°F. Grease a mini muffin tin with cooking spray.
7. Spoon the batter into the cups, filling each nearly full. Sprinkle a few reserved pecans on top of each muffin.
8. Bake for 10–12 minutes, until a toothpick inserted in the center comes out clean. Tip: Start checking at 10 minutes to avoid overbaking.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nothing beats the smell of brown butter and pumpkin baking in your kitchen. These little muffins are dangerously snackable—perfect for brunch or an afternoon pick-me-up with coffee.

Pumpkin Banana Mini Muffins

Get ready for a moist, naturally sweet snack that combines pumpkin and banana perfectly. These mini muffins are packed with fall flavor, but they're great any time of year.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• 1 cup whole wheat flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice

Wet Ingredients

• 2 large eggs
• 1/3 cup melted coconut oil (or unsweetened applesauce)
• 1 tsp vanilla extract
• 1 cup mashed ripe banana (about 2 medium)
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup

Instructions

1. Preheat your oven to 350°F. Line a mini muffin tin with paper liners or lightly grease the cups.
2. In a medium bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
3. In a large bowl, beat the eggs until frothy. Then stir in the melted coconut oil, vanilla, mashed banana, pumpkin puree, and maple syrup until smooth.
4. Pour the dry ingredients into the wet mixture. Stir with a spatula just until no dry streaks remain—do not overmix, or the muffins will be dense.
5. Spoon the batter into the prepared mini muffin cups, filling each about 3/4 full. A small cookie scoop works great for even portions.
6. Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
7. Tip: For extra moisture, make sure your bananas are very ripe (speckled brown). If you want a crunch, sprinkle a few pumpkin seeds on top before baking.
8. These muffins freeze beautifully—just cool completely, then store in a zip-top bag for up to 3 months.

Don't let their size fool you—these little muffins pack big flavor. The banana adds incredible moisture while the pumpkin gives a cozy earthy sweetness. Serve them with a smear of cream cheese or grab a couple for a quick breakfast on the go.

Spiced Pumpkin Streusel Mini Muffins (Gluten-Free, Dairy-Free)

Get ready for the best pumpkin mini muffins. They're gluten-free, dairy-free, and loaded with streusel. Warm spices make them irresistible.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the muffins

• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/3 cup melted coconut oil
• 2 flax eggs (2 tbsp ground flax + 5 tbsp water)
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt

For the streusel topping

• 1/4 cup gluten-free flour
• 1/4 cup coconut sugar
• 1 tsp ground cinnamon
• 2 tbsp cold dairy-free butter, cut into small cubes

Instructions

1. Preheat oven to 350°F. Line a mini muffin tin with paper liners or grease with coconut oil.
2. In a small bowl, prepare flax eggs: mix 2 tbsp ground flaxseed with 5 tbsp water. Let sit for 5 minutes until thickened.
3. In a large bowl, whisk together pumpkin puree, coconut sugar, melted coconut oil, flax eggs, and vanilla extract until smooth.
4. In a separate bowl, combine gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk to blend.
5. Pour dry ingredients into wet ingredients. Stir until just combined. Do not overmix; a few lumps are fine. Tip: Overmixing makes muffins tough.
6. For the streusel, in a small bowl, mix flour, sugar, and cinnamon. Cut in cold dairy-free butter with a fork or pastry cutter until mixture resembles coarse crumbs.
7. Scoop batter into prepared muffin cups, filling each about 3/4 full. Sprinkle streusel generously on top. Tip: Use a cookie scoop for even portions.
8. Bake for 10-12 minutes, until a toothpick inserted into the center comes out clean. Tip: Ovens vary; start checking at 10 minutes.
9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: For extra crunch, broil streusel for 1 minute after baking (watch closely).

Heavenly little bites with a crunchy topping and tender crumb. Serve them with a hot cup of coffee or tea for a cozy treat. They also freeze beautifully — just warm them up for a quick breakfast.

Mini Pumpkin Muffins with Cream Cheese Glaze

Small but mighty, these mini pumpkin muffins bring big flavor with a tangy cream cheese glaze. They're perfect for fall gatherings or a quick sweet fix.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• a couple of cups of all-purpose flour
• a teaspoon of baking powder
• a half teaspoon of baking soda
• a pinch of salt
• a couple of teaspoons of pumpkin pie spice
• a cup of granulated sugar
• a half cup of vegetable oil
• a couple of large eggs (room temp)
• a cup of canned pumpkin puree
• a splash of vanilla extract
• 4 ounces of cream cheese (softened)
• a couple of tablespoons of unsalted butter (softened)
• a cup of powdered sugar
• a splash of milk

Instructions

1. Preheat oven to 350°F and line mini muffin tins with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In a large bowl, beat sugar and oil until combined. Add eggs one at a time, then mix in pumpkin puree and vanilla. (Tip: Use room temp eggs for a smooth batter.)
4. Gradually add the dry ingredients to the wet, stirring until just combined. Do not overmix – overworking makes muffins dense.
5. Fill each muffin cup about 3/4 full with batter. (Tip: Use a cookie scoop for even portions.)
6. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. While muffins cool, make the glaze: Beat cream cheese and butter until smooth. (Tip: Ensure both are softened to avoid lumps.)
8. Gradually beat in powdered sugar until creamy. Add milk a splash at a time to reach drizzling consistency.
9. Once muffins are completely cool, drizzle glaze over tops. Let set for 5 minutes before serving.

Golden brown and perfectly spiced, these mini muffins stay moist with a tender crumb. The tangy glaze cuts the sweetness – try them warm or chilled for different textures.

Whole Wheat Mini Pumpkin Muffins (High-Fiber)

You'll want to keep a batch of these whole wheat mini pumpkin muffins on hand for quick breakfasts or snacks. They pack fiber and warm fall spices without sacrificing flavor. Just grab and go.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the muffins

• 1 3/4 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/3 cup brown sugar
• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• a couple tablespoons of flax meal (optional for extra fiber)

Instructions

1. Preheat your oven to 350°F and lightly grease or line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, pumpkin pie spice, and flax meal (if using) until well combined.
3. In another bowl, whisk the brown sugar, melted coconut oil, maple syrup, eggs, pumpkin puree, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined. Avoid overmixing – a few lumps are okay.
5. Fill each mini muffin cup almost to the top with batter. An ice cream scoop or tablespoon works great for even portions.
6. Bake for 12–15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
7. Serve warm or at room temperature. These muffins freeze well – just pop them in a bag for later.

Bite into one and you’ll find a tender, moist crumb with just a hint of sweetness. The whole wheat gives it a hearty chew. I love to split one open and spread a little almond butter on top for extra staying power.

Mini Pumpkin Muffins with Chai Spice and Honey Drizzle

Just when you thought pumpkin season couldn't get better, these mini muffins deliver all the cozy vibes with a chai-spiced kick and a honey drizzle. They're quick to make and perfect for a warm breakfast or snack.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the muffins

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons chai spice blend
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 large eggs
• ¾ cup pumpkin puree
• ¼ cup vegetable oil
• ¼ cup milk (any kind)
• 1 teaspoon vanilla extract

For the honey drizzle

• 3 tablespoons honey
• 1 tablespoon unsalted butter

Instructions

1. Preheat your oven to 350°F. Line a mini muffin pan with paper liners and give them a quick spray of nonstick cooking spray—this ensures the muffins pop right out without sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and chai spice blend. Make sure the chai spice is evenly distributed for consistent flavor in every bite.
3. In a large bowl, beat the granulated sugar, brown sugar, and eggs together until smooth and slightly thickened, about 1 minute. Then stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
4. Pour the dry ingredients into the wet mixture and stir with a spatula just until no streaks of flour remain. Don't overmix—overworking the batter will make the muffins tough. A few lumps are okay.
5. Scoop the batter into the prepared mini muffin cups, filling each about ¾ full. A small cookie scoop works great for even portions. Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly pressed.
6. While the muffins bake, make the honey drizzle. In a small microwave-safe bowl, combine the honey and butter. Microwave in 15-second bursts, stirring between, until the butter is melted and the mixture is smooth. Set aside.
7. Once the muffins are done, let them cool in the pan for 2 minutes, then transfer to a wire rack. While they're still warm, drizzle the honey butter mixture over the tops. Use a spoon to distribute it evenly—the warmth helps it soak in slightly.
8. Let the drizzle set for a minute or two before serving. The muffins will be tender and moist, with a lovely chai aroma.

Nothing beats the aroma of these muffins fresh from the oven. The chai spice warms you from the inside out, and the honey drizzle adds just the right sweetness. Serve them with a hot cup of tea for the ultimate fall morning.

Conclusion

You’ve got 14 amazing mini pumpkin muffin recipes at your fingertips—perfect for fall baking! Try a few this weekend and find your new favorite. Which one will you make first? Drop a comment below and don’t forget to pin this roundup for later!