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–+ servings
Mini pumpkin muffins 1

Mini Pumpkin Muffins

These bite-size mini pumpkin muffins offer the perfect balance of autumn flavors without the sugar overload. With their irresistible aroma and perfectly moist texture, they're ideal for breakfast, snacks, or healthier alternatives to store-bought treats.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 24 mini muffins
Calories 58 kcal

Equipment

  • Mini Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spatula

Ingredients
  

Muffin Base

  • 1 1/2 cups whole wheat flour substitute all-purpose flour if preferred
  • 3/4 cup pumpkin puree not pumpkin pie filling
  • 1/3 cup maple syrup honey works well too
  • 1/4 cup unsweetened applesauce replaces oil for lower fat content
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Optional Mix-ins

  • 1/3 cup mini dark chocolate chips optional
  • 1/4 cup chopped walnuts or pecans optional
  • 2 tbsp pepitas pumpkin seeds for topping, optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin with cooking spray or line with mini paper liners.
  • In a medium bowl, whisk together the whole wheat flour, pumpkin pie spice, baking soda, baking powder, and salt.
  • In a large bowl, whisk the pumpkin puree, maple syrup, applesauce, eggs, and vanilla extract until smooth and well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Stop mixing as soon as no dry flour remains visible.
  • If using chocolate chips or nuts, fold them gently into the batter now.
  • Using a tablespoon or small cookie scoop, fill each mini muffin cup about ¾ full. For added visual appeal, sprinkle a few pepitas on top of each muffin before baking.
  • Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Start checking at the 10-minute mark.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For gluten-free needs: Substitute a 1:1 gluten-free flour blend for the whole wheat flour.
For dairy-free options: These muffins are naturally dairy-free unless you add chocolate chips; opt for dairy-free chocolate chips.
For egg allergies: Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to gel for 5 minutes).
Storage: Room temperature in an airtight container for up to 3 days, refrigerated for 5-7 days, or frozen for up to 3 months.

Nutrition

Calories: 58kcalCarbohydrates: 10gProtein: 1.5gFat: 1.2gFiber: 1.3gSugar: 4.2gVitamin A: 15IU
Keyword Pumpkin, Mini Muffins, Healthy Baking, Fall Recipes, Low Sugar
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