These Mini Pumpkin Muffins make the perfect fall breakfast! Small bites of pumpkin bliss are dipped in maple glaze and covered in pecans. Pour yourself a cup of coffee and enjoy!
Love butterscotch? These Mini Pumpkin Butterscotch Muffins are right up your alley. Or give our easy cinnamon breakfast muffins a try next.
Why These Muffins Are Best
My mini muffin pan is one of my favorite small kitchen purchases. Bite sized muffins are easy to bring to any meeting, party or event. This pumpkin version is one of our favorites for crisp autumn mornings!
- Real pumpkin and a hint of maple gives these muffins a mouthwatering fall flavor.
- Makes enough to share with a crowd.
- The mini size means you can eat MORE of them!
- Freezer friendly recipe!
They also make a great on-the-go breakfast for those busy mornings. Mini pumpkin muffins taste great on their own.
But I couldn’t resist dipping them in a maple pecan glaze. Can you blame me?
Ingredient Notes
- Pumpkin. Along with flavoring the muffins, pumpkin adds moisture and structure. Make sure to use pure canned pumpkin–not the pumpkin pie filling.
- Butter. Softened butter is a must. We have lots of tips and tricks on how to soften butter quickly!
- Pumpkin spice coffee creamer. Most grocery stores are well stocked with this flavor, especially in the fall. You can also make your own with our easy pumpkin spice coffee creamer recipe. Can’t find it? Use whole milk or half and half instead.
- Maple flavoring. We use this to give the glaze its signature flavor. It’s much more concentrated in flavor than maple syrup, so a little goes a long way!
- Pecans. We love to toast the pecans before using, but it’s not mandatory.
Easy Instructions
- Spray a mini muffin pan with baking spray. Use a 1 or 2 tablespoon measuring spoon to scoop the batter into the muffin tins.
- Bake mini pumpkin muffins for 11 – 13 minutes. Transfer to a wire rack to cool completely.
- When the muffins are completely cooled, whisk together the glaze ingredients. Dip the tops of each muffin into the glaze. Sprinkle the glazed topped with chopped pecans.
Let the glaze set for a few minutes before eating–if you can resist!
Tips and Tricks
- I used a mini muffin pan to bake these muffins.
- Make sure you use pure pumpkin from the can (not pumpkin pie filling). It makes a difference to the taste
- Don’t add your glaze until your muffins are cooled, otherwise they will drippy and melty…who wants that?
- Plan ahead by making a double batch. Enjoy half now then freeze the rest for later!
- If you have pumpkin pie spice handy, feel free to use it in these muffins instead of all the individual spices.
- Walnuts are another delicious nut option for topping these muffins if you don’t have pecans.
Recipe FAQs
You can use a regular sized pan, but you will have to adjust the baking time. Add a few extra minutes and watch the muffins until they are done.
These muffins are best enjoyed fresh the same day. Leftovers should be placed an airtight container and enjoyed within 2 days.
If you want to freeze mini pumpkin muffins, do so before adding the glaze. When ready to use, thaw completely at room temperature and then proceed in making the glaze. Delicious!
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Mini Pumpkin Muffins
Ingredients
For the muffins:
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 1 can pure pumpkin 15 ounce
- 3 large eggs
- 2 Tablespoons Pumpkin Spice Coffee Creamer
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 1 Tablespoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
For the glaze:
- 1 ½ cup powdered sugar
- 1 teaspoon maple flavoring
- ¼ cup Pumpkin Spice Coffee Creamer
- ½ cup pecans chopped
Instructions
- In a large mixing bowl, beat butter with sugars until fully blended. Add pumpkin, eggs and Pumpkin Spice Coffee Creamer. Beat until combined.
- Add flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Beat for about 2-3 minutes until fully combined.
- Spray a mini-muffin pan with non-stick baking spray. Drop batter by 1-2 Tbsp scoop into muffin pan. Bake in a 350 degree F oven for 11-13 minutes. Remove and cool on wire rack.
- In a small bowl, whisk the powdered sugar, maple flavoring and Pumpkin Spice Coffee Creamer together until smooth and well blended.
- Dip tops of muffin into glaze, allowing the excess to drip off. Place on wire rack and sprinkle with chopped pecans. Allow muffins to set about 15 minutes. ENJOY.
Notes
- If you want to freeze the muffins, do so before adding the glaze. Place cooked and cooled muffins into an airtight freezer bag. When ready to use, thaw at room temperature. Proceed in making the glaze and enjoy!
- If you can’t find Pumpkin Spice Coffee creamer, feel free to substitute with my Homemade Pumpkin Coffee Creamer! Or use half and half with pumpkin pie spice. You’ll need 1/4 teaspoon for every 1/2 cup half and half.
Nutrition
Grab your mini muffin tin and get baking. These Pumpkin Mini Muffins with maple pecan glaze taste even more amazing than they smell!
I’m making these right now. Did you really mean to add 1 TABLESPOON of cinnamon or should it be 1 teaspoon?
Tablespoon. I am not a fan of underseasoned pumpkin desserts 🙂
I am currently obsessed with any kind of muffin! Looks delicious!
How do you get to the recipes?
Keep the pumpkin coming…I’m not ready for it to be over yet. Although I am ready for all things eggnog and peppermint. I love the glaze on these muffins!!! Totally wishing I had a few with my coffee this morning!
Oh wow. I want a dozen of these muffins. And that glaze??!?!?!!! Swoon.
These look SO yummy. Gimme some coffee (with Baileys Coffee Creamer of course) and a few of these for breakfast and I’m good to go!
So I totally love pumpkin, but I think I am ready for the peppermint and eggnog now. Not before I try these babies though. I feel like I could pop 3 in my mouth and not even realize that. That could be trouble!! 🙂
I’m ready for the peppermint and eggnog recipes too. We’ve been enjoying them for a few months…guess it’s time to post them on the blog now!
Can you train me on how you do it all, please. You are awesome with your organization and being prepared. I feel like a chicken with my head cut off running around trying to get this post up and that up before the holiday starts. 🙂 PS I wish I lived close to you so I could steal all of your goodies. hehe
Is it weird that I want to make these and eat all the tops? They look incredible!
Nope. Not weird at all 🙂
These look like the perfect breakfast for Thanksgiving morning!
The pumpkin muffins drew me in, but that glaze made me want a dozen of these!
Haha, glaze has the same effect on my too!!
I never get tired of pumpkin. Keep it coming! Those muffins with that thick maple glaze is just what I need with my coffee. I am sooo making these!
I love the maple glaze on here! Thanks giving morning perfection!
I am still baking with pumpkin too! Especially muffins, since my kiddos ask for them almost every day. Love that you used Baileys here – it is so delicious! Pinned!
Thanks for pinning Anna! Yea, my kids love muffins for breakfast 🙂
These are so cute! And I’m not done with pumpkin! Bring it on! 🙂
Oh so cute! And I’m a sucker for anything with maple glaze. I kind of feel as though I would eat the whole batch on Day 1, so no need to think about freezing!
These look so tasty! I love that they use a whole can of pumpkin. I always forget about the partial can in my fridge. :3
Yeah, I have numerous bowls in my fridge…I’m afraid to look in them, haha!!
Adding a drippy glaze to a muffin? Heaven! Loving these!
These muffins look so amazing and that pecan glaze is making them totally awesome!!
Thank you!
I still have a couple more pumpkin recipes yet this season…it’s never too late, right 🙂
These look great and baking with Baileys is always fun. Adds another layer of flavor! Love the freeze half suggestion….always nice to have a stash waiting!
Never too late in my book 🙂 My freezer is currently exploding with cookies, breads and muffins!!