My mom had a cupboard in the kitchen containing a few old cookbooks that she rarely used. As a child, I used to enjoy perusing them and looking at the baked treats. Some of the cookbooks were so old, they had black and white photos or even just drawings of the food. The ones with drawings interested me because they depicted smiling children enjoying the treats.
When I started learning to bake, I found a recipe for French Breakfast Puffs in one of those old books. The title sounded so fancy, but they were really just simple muffins dunked in butter and rolled in cinnamon sugar. I have no idea what the name of the cookbook was or what happened to it, but the delicious muffin recipe stuck around for a while. I’ve tweaked the recipe so many times over the years, and most recently, I added pumpkin to it. These Pumpkin Cinnamon Mini Muffins are one of the best versions I’ve created. The inside texture of the muffins is soft and moist and it contrasts nicely with the slight crunch you get from the cinnamon sugar on the outside. They look so cute too, like little pumpkins, and they definitely make children smile!
To watch the TikTok video of these mini muffins being made, click here.
| Servings |
mini muffins
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- 1 1/2 cups (6 3/4 ounces) all purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg, preferably freshly ground
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/3 cup vegetable oil or neutral oil of your choice
- 1 large egg
- 1/2 cup (4 ounces) canned pure pumpkin purée Not pie filling
- 2/3 cup (4 5/8 ounces) granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 6 tablespoons (3 ounces) melted butter
Ingredients
Muffins
Topping
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- Grease and flour a 24-serving *mini muffin pan.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger and nutmeg.
- In a large bowl, beat sugar, oil, egg and pumpkin purée until smooth.
- Stir in flour mixture just until combined. A few lumps are okay.
- Transfer batter to prepared pan, about a scant 2 tablespoons of batter in each muffin cup.
- Bake until toothpick inserted into muffins comes out clean, about 11-13 minutes. Do not over bake! Be diligent, since over baking can happen very quickly with mini muffins.
- Let muffins cool in pan for 5 minutes. Turn muffins out onto a cooling rack.
- Combine sugar and cinnamon in a shallow bowl.
- Dunk warm muffins in melted butter, then roll in cinnamon sugar.
To find the mini muffin pan I used, click here.