Save Delightful, moist mini muffin balls packed with pumpkin flavor and warm spices—perfect for snacking or a festive breakfast treat.
Whenever I bake these pumpkin muffin balls, the whole kitchen fills with the most inviting autumn aroma. My family loves grabbing them fresh from the rack, and I always have to make a double batch!
Ingredients
- All-purpose flour: 1 cup (120 g)
- Granulated sugar: 1/2 cup (100 g)
- Brown sugar, packed: 1/4 cup (50 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground ginger: 1/4 tsp
- Ground cloves: 1/8 tsp
- Canned pumpkin purée: 3/4 cup (180 g)
- Vegetable oil: 1/3 cup (80 ml)
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Unsalted butter, melted (optional coating): 2 tbsp
- Granulated sugar (optional coating): 1/4 cup (50 g)
- Ground cinnamon (optional coating): 1 tsp
Instructions
- Prep Muffin Tin:
- Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients:
- In a large bowl, whisk together all dry ingredients until well combined.
- Mix Wet Ingredients:
- In a separate bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until smooth.
- Combine Mixtures:
- Add the wet ingredients to the dry mixture and fold gently until just combined. Do not overmix.
- Portion Batter:
- Using a small cookie scoop or spoon, portion the batter into the prepared tin, filling each cup about 3/4 full.
- Bake:
- Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let muffin balls cool in the tin for 5 minutes, then transfer to a wire rack.
- Cinnamon-Sugar Coating (Optional):
- While still warm, brush each ball with melted butter, then roll in cinnamon sugar.
Save Last fall, these pumpkin muffin balls quickly became a favorite for our family weekend breakfasts. My kids love rolling theirs in the cinnamon sugar coating—it's a fun tradition now!
Required Tools
Mini muffin tin, mixing bowls, whisk, measuring cups, small cookie scoop or spoon, wire rack.
Allergen Information
Contains wheat (gluten) and eggs. Contains dairy if coating with butter. Check ingredient labels for allergy concerns.
Nutritional Information
Calories: 70 Protein: 1 g Total Fat: 3.5 g Carbohydrates: 9 g per muffin ball.
Save A batch of these pumpkin muffin balls disappears fast, so make sure to save some for yourself!
Recipe FAQ
- → Can I use fresh pumpkin instead of canned?
Yes, roasted and puréed fresh pumpkin works well. Drain excess moisture before mixing.
- → How should I store muffin balls?
Store cooled muffin balls in an airtight container at room temperature for up to three days.
- → Is there a gluten-free option?
Substitute all-purpose flour with a 1:1 gluten-free baking flour for similar results.
- → What add-ins work best for extra flavor?
Try mini chocolate chips or chopped pecans for enhanced taste and texture.
- → Can these muffin balls be frozen?
Yes, freeze in a sealed container. Reheat gently before enjoying for the best texture.
- → How do I get a perfect cinnamon-sugar coating?
Brush balls with melted butter while warm, then roll in cinnamon sugar for full coverage.