Mini Pumpkin Spice Muffins Recipe

Name: Mini Pumpkin Spice Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 2-1/3 cups All-purpose Flour; 1/3 cups Nonfat Dry Milk Powder (or Buttermilk Powder); 1 Tablespoon Baking Powder; 3/4 teaspoons Fine Salt; 1-1/2 cup Granulated Sugar; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Ground Allspice; 1/2 cups Shortening; 1 can (15 Oz. Size) Pumpkin Puree; FOR THE TOPPING:; 1/2 cups Granulated Sugar; 2 Tablespoons Ground Cinnamon; 4 Tablespoons Melted Butter

Servings: persons

FOR THE MUFFINS:
2-1/3 cups All-purpose Flour
1/3 cups Nonfat Dry Milk Powder (or Buttermilk Powder)
1 Tablespoon Baking Powder
3/4 teaspoons Fine Salt
1-1/2 cup Granulated Sugar
1 teaspoon Ground Cinnamon
1/4 teaspoons Ground Cloves
1/4 teaspoons Ground Allspice
1/2 cups Shortening
1 can (15 Oz. Size) Pumpkin Puree
FOR THE TOPPING:
1/2 cups Granulated Sugar
2 Tablespoons Ground Cinnamon
4 Tablespoons Melted Butter

1
For the muffins:
2
Place a rack in the center position of the oven and preheat to 375 F. Spray a 24-count mini muffin pan with baking spray; set aside. Recipe makes 48 so if you have two pans then prep both.
3
In the bowl of a stand mixer, whisk together the flour, milk powder, baking powder, salt, sugar, cinnamon, cloves, and allspice. Add the shortening and use the flat paddle or BeaterBlade attachment to mix until the shortening is no longer visible. Add the pumpkin puree and beat just until all the ingredients are fully incorporated. Use a #50 scoop to portion half of the batter into the prepared mini muffin pan. Bake muffins for 12-15 minutes. Remove from oven and cool completely. Repeat with the rest of the batter.
4
For the topping:
5
In a small bowl, combine sugar and cinnamon. Just before serving, dip the top of each mini muffin in melted butter, followed by the cinnamon sugar.
6
Notes:
7
1. Recipes makes 48 mini muffins.
8
2. If you prefer, you can substitute 1 sifted box of dry spice cake mix (15-16 ounce size box) for the first 9 ingredients listed. So basically just add a can of pumpkin puree to a box of dry cake mix. Then bake as detailed above.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE MUFFINS:, 2-1/3 cups All-purpose Flour, 1/3 cups Nonfat Dry Milk Powder (or Buttermilk Powder), 1 Tablespoon Baking Powder, and more.

Yes, Mini Pumpkin Spice Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Pumpkin Spice Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions