Save Delightful, moist mini muffin balls packed with pumpkin flavor and warm spices—perfect for snacking or a festive breakfast treat.
I enjoyed making these bite-size pumpkin muffins for weekend brunch with my kids. They loved helping roll the warm muffins in cinnamon sugar, and it quickly became a seasonal family favorite.
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)
- Large eggs: 2
- Vanilla extract: 1 tsp
- Unsalted butter (melted, optional): 2 tbsp
- Granulated sugar (for coating, optional): 1/4 cup (50 g)
- Ground cinnamon (for coating, optional): 1 tsp
Instructions
- Preheat oven:
- Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it.
- Combine dry ingredients:
- In a large bowl, whisk together all dry ingredients until well combined.
- Combine wet ingredients:
- In a separate bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until smooth.
- Mix together:
- Add the wet ingredients to the dry mixture and fold gently until just combined. Do not overmix.
- Fill muffin tin:
- Using a small cookie scoop or spoon, portion the batter into the prepared mini muffin 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 the 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 Thanksgiving, my youngest tried sneaking extra pumpkin muffin balls from the cooling rack. We ended up baking a second batch to share with visiting relatives.
Required Tools
Mini muffin tin, mixing bowls, whisk, measuring cups and spoons, small cookie scoop or spoon, wire rack
Allergen Information
Contains wheat (gluten) and eggs. Contains dairy if coating with butter. Always check ingredient labels if allergies are a concern.
Nutritional Information
Each muffin ball contains approximately 70 calories, 3.5 g total fat, 9 g carbohydrates, and 1 g protein.
Save Enjoy these cozy mini muffins with coffee or milk for a seasonal treat. Store leftovers in an airtight container for maximum freshness.
Recipe FAQ
- → Can I use fresh pumpkin instead of canned purée?
Yes, simply mash cooked pumpkin until smooth, and make sure to drain any excess liquid for consistent texture.
- → Is it possible to make these balls gluten-free?
Absolutely! Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour to enjoy gluten-free muffin balls.
- → How do I store the muffin balls?
Keep them in an airtight container at room temperature for up to 3 days or freeze for extended freshness.
- → Can I add chocolate chips or nuts?
Yes, fold in mini chocolate chips or chopped pecans to the batter for extra flavor and texture.
- → How do I achieve a soft, moist texture?
Combine wet and dry ingredients gently and avoid overmixing to keep the muffin balls light and moist.
- → What’s the best way to coat the muffin balls?
While they're still warm, brush with melted butter and roll in cinnamon sugar for a sweet finish.