Meet your new favorite fall snack — Pumpkin Churro Mini Muffins! These bite-size treats combine the warm, spiced goodness of pumpkin muffins with the sweet crunch of churro-style cinnamon sugar. Each mini muffin is tender, moist, and bursting with cozy fall flavor, making them the perfect treat for pumpkin season.
They’re easy to make, bake in under 15 minutes, and make the perfect midday snack, lunchbox treat, or cozy bite with a cup of coffee. Whether you’re hosting brunch, baking for friends, or just want something sweet for fall afternoons, these mini muffins never disappoint.
Why You’ll Love This Recipe
- Soft, fluffy, and full of warm pumpkin spice flavor
- Coated in buttery cinnamon sugar — just like a churro!
- Easy to make and bake in under 15 minutes
- Perfect for sharing, gifting, or freezing for later
Recipe Overview
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 mini muffins
Ingredients
For the Muffins:
1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
1 cup pumpkin puree
½ cup brown sugar
¼ cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
¼ cup unsalted butter, melted
½ cup granulated sugar
1 tablespoon cinnamon
Step-by-Step Instructions
1. Preheat the oven
Preheat to 350°F (177°C). Lightly grease a 24-count mini muffin pan or line with mini paper liners.
2. Mix the dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Mix the wet ingredients
In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
4. Combine
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Bake
Spoon the batter into the mini muffin cups, filling each about ¾ full. Bake for 11–13 minutes, or until a toothpick comes out clean.
6. Coat in cinnamon sugar
Cool for 2 minutes, then dip each warm muffin in melted butter and roll in cinnamon sugar. Serve warm or at room temperature.
Pro Tips & FAQs
Can I make them ahead of time?
Yes! Store muffins at room temperature for up to 3 days or freeze up to 2 months.
Can I use canned pumpkin pie mix?
No — use 100% pure pumpkin puree for the best texture and flavor.
Can I make them full-size?
Absolutely! Bake regular muffins at 350°F for 18–20 minutes.
Flavor Variations
Maple Pumpkin Churro Muffins: Add 1 teaspoon maple extract to the batter.
Cream Cheese-Filled Version: Add a small spoonful of cream cheese mixture to the center before baking.
Chocolate Chip Pumpkin Mini Muffins: Fold in ½ cup mini chocolate chips for a fun twist.
Nutrition Summary
These mini pumpkin muffins are soft, sweet, and dusted with cinnamon sugar — the perfect cozy fall bite.
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 mini muffin | 110 | 2g | 14g | 5g | 1g | 8g |
Disclaimer: Nutrition facts are estimates and may vary depending on ingredients used.
