Cinnamon Pumpkin Mini Muffins
Cinnamon Pumpkin Mini Muffins have all the wonderful fall flavors you love like nutmeg, cinnamon, and pumpkin, all in a bite-size, mini muffin rolled in a delicious cinnamon sugar coating. Perfect for breakfast or dessert with hot cocoa!
Equipment
- 2 24-hole mini muffin pans OR a 48-hole mini muffin pan (mentioned in "notes' in post)
Ingredients
- 8 oz cream cheese softened
- 1 stick of butter softened (divided)
- 2 cups white sugar divided
- 2 eggs
- 1 1/4 cup canned pumpkin not pumpkin pie filling
- 1 tsp. vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 4 tsp. cinnamon divided
- 1/4 tsp. nutmeg
- 1/2 cup walnuts chopped
Instructions
- Heat oven to 350° and grease a mini muffin pan. If you have two, grease them both.
- Add cream cheese, 1/2 a stick of butter (save other 1/2 for later), and 1 1/4 cup of the sugar in a mixing bowl and cream together well.
- Add eggs and mix until fully incorporated. Add pumpkin and vanilla.
- In a different bowl, combine flour, baking soda, baking powder, salt, nutmeg, and 2 tsp of the cinnamon (save the rest for later).
- Mix the dry ingredients with the wet ingredients, careful to not overmix and add the walnuts.
- Spoon batter into mini muffins cups until almost full. Bake 16-18 minutes or until lightly browned and cooked through.
- Melt remaining 1/2 stick of butter in a small ramekin, and mix remaining 3/4 cup of sugar and 2 tsp. of cinnamon in a shallow dish.
- When muffins come out of the oven and have cooled enough to handle, brush each one lightly with melted butter and then roll around in the cinnamon sugar. Store in an air-tight container for up to 4 days. Enjoy!
Tried this recipe?Let us know how it was!