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Pumpkin Churro Mini Muffins

Pumpkin Churro Mini Muffins

These moist mini muffins are perfectly spiced and full of pumpkin flavor. The cinnamon sugar coating gives them a delightful crunch to add to the texture!
5 from 6 votes
Prep Time 10 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 48 mini muffins


  • 1 ¾ c flour
  • 1 c sugar
  • ½ c brown sugar
  • 1 teaspoon baking soda
  • ½ tsp salt
  • 1 tablespoon pumpkin pie spice
  • 2 eggs
  • 1 15 oz can pumpkin puree
  • ½ c butter melted

Cinnamon Sugar Coating

  • ½ c sugar
  • ½ tablespoon 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 ¾ 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!


*You can also make these in full sized muffin tins.  Fill each cavity about ⅔ full and bake for 12-15 minutes or until set.
Keyword mini muffins
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