Pin this Delightful, moist mini muffin balls packed with pumpkin flavor and warm spices—perfect for snacking or a festive breakfast treat.
I was inspired to create this recipe when I wanted a fall treat that was both convenient and satisfying. These bite-size muffin balls became an instant hit with everyone who tried them, especially during cozy autumn mornings.
Ingredients
- Dry Ingredients: 1 cup (120 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1/4 cup (50 g) brown sugar (packed), 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/8 tsp ground cloves
- Wet Ingredients: 3/4 cup (180 g) canned pumpkin purée, 1/3 cup (80 ml) vegetable oil, 2 large eggs, 1 tsp vanilla extract
- Optional Coating: 2 tbsp unsalted butter (melted), 1/4 cup (50 g) granulated sugar, 1 tsp ground cinnamon
Instructions
- Prepare Tin:
- Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients:
- In a large bowl, whisk together all dry ingredients until well combined.
- Mix Wet Ingredients:
- In a separate bowl, whisk together the pumpkin purée, oil, eggs, and vanilla extract until smooth.
- Combine:
- Add the wet ingredients to the dry mixture and fold gently until just combined; do not overmix.
- Portion Batter:
- Using a small cookie scoop or spoon, portion the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
- Bake:
- Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let the muffin balls cool in the tin for 5 minutes, then transfer to a wire rack.
- Optional Coating:
- While still warm, brush each ball with melted butter, then roll in cinnamon sugar.
Pin this These pumpkin muffin balls are always requested by my family for weekend breakfasts. Watching everyone grab a handful and smile makes baking them totally worthwhile.
Required Tools
Mini muffin tin, mixing bowls, whisk, measuring cups and spoons, small cookie scoop or spoon, wire rack
Allergen Information
Contains wheat (gluten) and eggs. Contains dairy if coating with butter. Always check ingredient labels for allergies.
Nutritional Information
Calories: 70. Total Fat: 3.5 g. Carbohydrates: 9 g. Protein: 1 g per muffin ball.
Pin this Enjoy these cute pumpkin muffin balls fresh with a cup of coffee or pack them for a snack on the go. Their bite-size appeal makes them great for sharing at any gathering.
Frequently Asked Recipe Questions
- → Can I use fresh pumpkin instead of canned purée?
Yes, cooked and cooled fresh pumpkin purée works well. Drain excess moisture for best texture.
- → How do I achieve a tender texture?
Fold wet ingredients gently into dry, avoid overmixing, and bake until just cooked for soft, moist muffin balls.
- → What if I want to make these gluten free?
Use a 1:1 gluten-free baking flour blend in place of all-purpose flour for comparable results.
- → Can I add other mix-ins?
Mini chocolate chips or chopped nuts such as pecans enhance flavor and add delightful texture to the muffin balls.
- → How do I store muffin balls?
Store in an airtight container at room temperature for two days, or freeze for longer freshness. Reheat gently to serve.
- → Is the cinnamon-sugar coating essential?
The coating is optional but adds extra sweetness and warmth. Try with melted butter for a richer flavor.