These pumpkin mini muffins are super moist, loaded with fall flavors and coated in a “churro” coating. They’re cute, pop-able and nearly impossible to have “just one!”Jump to Recipe
When I’m asked what my favorite season is, I never have much of an answer. I don’t have a straight-forward response. You see, it totally depends on SO many things.
Like if we’re talking holidays, winter is definitely my favorite – all the family time, sledding and hot cocoa days, excitement of Christmas – just gives me all the warm and fuzzies! If we’re talking weather, I’m all about the spring and summer. The sunshine, the lack of a heavy winter jacket, walks to the park and other outdoor activities…..I love it all!
But if we’re talking food trends, I’m 100% thinking of FALL! What’s not to love?! Pumpkin, apple, butternut squash…..such warm, cozy flavors that make me want to be in the kitchen!
These pumpkin churro mini muffins are the perfect way to kick off the fall season!! They’re adorable and so easy to just pop in your mouth! (Not so easy to stop at just one…..) 😉
What is in a Pumpkin Churro Mini Muffin?
Luckily, these are likely all ingredients you have at home! (Especially if you’ve been stocking up on pumpkin puree gearing up for fall!) Yep, my cupboard has been stocked for a couple months now! No shame. 😉
- Brown Sugar
- Baking Soda
- Pumpkin Pie Spice (store-bought or homemade)
- Pumpkin Puree (NOT pumpkin pie filling)
Can I make these into full-sized muffins?
Absolutely. I tested these out as mini muffins and as standard sized muffins. Both turned out really great! As expected, the larger muffins took longer to cook, but just by a few minutes at the same temperature.
If you’d like to make these in cupcake liners, you can, but won’t get the full effect of the cinnamon sugar coating. However, you can certainly still dunk the top into the coating and they’ll be delicious!
How long can I store these mini muffins?
These muffins, like any muffin really, are best the day they’re made. However, I happily tested these out for several days after making them and I can assure you of two things…. 1. It was a very tasty quality check and 2. Yes, you can keep them for 5 days in an airtight container and still have a GREAT muffin.
Now I will warn you, if you don’t plan to eat these the same day you make them, I recommend holding off on the cinnamon sugar coating. Save that for the day you serve them (as the coating tends to “melt” in an airtight container). If it does “melt,” no worries – simply mix up a little more cinnamon sugar mix and coat them again!
If you want to make these a week or even a month in advance (say you’ve got a fall open house, baby or bridal shower to prepare for), you definitely can. Simply hold off on the coating and freeze the muffins in an airtight container. It’ll save you time on the days leading up to your event and you’ll still have moist and delicious muffins to serve!
How to make the best muffins….
Muffins are really quite simple to make, but like anything, there are certainly ways to make them less than ideal. Below are a couple tips to read before getting started!
Baking soda: Check the expiration date on your container before using. If the date has passed, it’ll be worth buying a new container so your muffins don’t end up flat! (Baking soda works as the leavening agent in these muffins and is needed to get the ideal texture)
Stirring: It’s important to stir this batter until it’s just combined. No need to whip these up for several minutes. Over-mixing a muffin batter can give them very pointy tops and give them a tougher, less delicate texture.
Pumpkin: Be sure to use pumpkin puree and not the prepared pumpkin pie filling. Pumpkin puree is just that – pureed pumpkin! (Whereas the pie filling would have added sugar, spices, etc)
Baking: Especially when making mini muffins, the timing is important. The amount of time it takes to fully cook these pumpkin mini muffins depends on your oven, your muffin tin, and how full the cavities are filled. I’d recommend peeking into the oven after about 9 minutes to see how they’re coming along. They may be done and they may need several more minutes. However, check every minute or two, because they bake up quickly!! You want to pull them out of the oven when they are just done, so they’re super moist and have a great texture. If you leave them in the oven too long, they’ll begin to dry out.
Looking for more fall favorites?
These Salted Caramel Apple Crisp Bars have been a HIT, and for good reason!! Hit up the apple orchard, grab a few nice baking apples and bake up these layered apple bars!
And if you’re wanting a delicious soup, I’ve got just what you’re looking for! This Instant Pot Smoky Corn Chowder is out of this world – perfect for warming up after a chilly day!
And what you’ve been waiting for… the Pumpkin Churro Mini Muffin recipe!
Pumpkin Churro Mini Muffins
- 1 3/4 c flour
- 1 c sugar
- 1/2 c brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 2 eggs
- 1 15 oz can pumpkin puree
- 1/2 c butter melted
Cinnamon Sugar Coating
- 1/2 c sugar
- 1/2 tbsp ground cinnamon
- Preheat oven to 375° and grease mini muffin tins*. (Makes about 48)
- Combine the flour, sugar, brown sugar, baking soda, salt and spice in a medium sized mixing bowl; set aside.
- In a large mixing bowl, whisk together the eggs, pumpkin, and the melted (and slightly cooled) butter.
- Stir in the dry ingredients and mix until just combined. (Don't overmix; batter will be thick)
- Fill each muffin tin cavity about 3/4 full.
- Bake for 10-12 minutes, or until the a toothpick comes out clean (or with some moist crumbs stuck to it – but no gooey batter).
- Let cool for a couple minutes before removing from the pan; let cool completely.
- Combine the cinnamon and sugar. Roll the mini muffins into the mixture and serve!