I can never stop at one of these tiny pumpkin churro muffins, with their tender crumb and sparkly cinnamon sugar coating. They’re the bite-sized fall treat everyone reaches for first.

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I’m obsessed with these Pumpkin Churro Mini Muffins because they hit that snacky little sweet spot I can never resist. I get tender pumpkin-packed bites, a punch of pumpkin pie spice, and that gritty cinnamon-sugar style coating that makes my fingers a mess in the best way.

And since they’re mini, I fully pretend three is reasonable. Maybe four.

The texture is soft and moist without feeling heavy, which is exactly why I keep circling back to the plate. But the real trouble is the churro vibe.

Crunchy outside, cakey inside. Tiny, pop-able, and dangerously easy to keep eating again.

Ingredients

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Flour gives these mini muffins their soft little bakery-style body.
Baking powder and soda help them puff up instead of turning dense.
Sea salt keeps the sweetness from getting too loud.
Pumpkin pie spice brings that cozy fall thing we all want.
Cinnamon doubles down on the churro vibe, and honestly, it works.
Granulated sugar keeps them sweet, simple, and kid-approved.
Brown sugar adds a warmer, slightly caramel-y note.
Pumpkin puree makes them moist, tender, and actually a little wholesome.
Eggs hold everything together so they don’t crumble apart.
Oil keeps the crumb soft for more than five minutes.
Milk or buttermilk loosens the batter and adds a tiny tang.
Vanilla rounds things out so the spice doesn’t feel flat.
Melted butter helps the cinnamon sugar stick like magic.
Plus, that cinnamon sugar coating is basically the whole churro moment.

Ingredient Quantities

1 1/4 cups (155 g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 1/2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1/2 cup (100 g) granulated sugar

1/4 cup (50 g) packed light brown sugar

1 cup (245 g) canned pumpkin puree

2 large eggs

1/3 cup (80 ml) vegetable oil

1/4 cup (60 ml) milk or buttermilk

1 teaspoon vanilla extract

3 tablespoons unsalted butter, melted (for coating)

1/2 cup (100 g) granulated sugar, for coating

1 tablespoon ground cinnamon, for coating

How to Make this

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1. Preheat oven to 350 F (175 C) and grease or spray a 24-cup mini muffin pan.

2. Whisk together 1 1/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 1/2 teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon in a bowl.

3. In a separate bowl, beat 1/2 cup granulated sugar and 1/4 cup packed light brown sugar with 2 large eggs until slightly thickened.

4. Add 1 cup canned pumpkin puree, 1/3 cup vegetable oil, 1/4 cup milk or buttermilk, and 1 teaspoon vanilla extract to the egg mixture and mix until smooth.

5. Stir the wet ingredients into the dry ingredients until just combined, taking care not to overmix.

6. Fill each mini muffin cup about 3/4 full with batter.

7. Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool in the pan for 2 to 3 minutes, then transfer to a wire rack.

8. While muffins are still warm, melt 3 tablespoons unsalted butter in a shallow bowl. In another shallow bowl combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon.

9. Dip each warm muffin in the melted butter, then roll in the sugar cinnamon mixture to coat evenly.

10. Let coated muffins cool slightly and set on a wire rack before serving.

Equipment Needed

1. Oven
2. 24 cup mini muffin pan
3. Mixing bowls (at least two)
4. Whisk and/or handheld mixer
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon
7. Cookie scoop or tablespoon for filling cups
8. Shallow bowls for melted butter and sugar mixture
9. Wire cooling rack and toothpick for testing doneness

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree? Yes. Roast and puree the pumpkin until smooth, then drain any excess water so the texture matches canned puree; measure 1 cup of the finished puree.

What can I use instead of vegetable oil? Use an equal amount of melted coconut oil or light olive oil. For a richer flavor, use melted unsalted butter in the same quantity.

How do I get the best cinnamon sugar coating to stick? Toss warm muffins in melted butter, then immediately roll in the cinnamon sugar mixture so it adheres evenly.

Can I make these ahead of time and freeze them? Yes. Cool completely, freeze in a single layer until firm, then transfer to a sealed bag. Reheat briefly in a 350 F oven or microwave and then toss in butter and cinnamon sugar before serving.

My muffins came out dense. What went wrong? Likely overmixing the batter or using too much liquid. Mix until just combined and measure the flour by spooning into the cup and leveling.

How full should I fill the mini muffin cups and how long do they bake? Fill cups about 3 4 full. Bake 12 to 15 minutes or until a toothpick comes out with a few moist crumbs. Adjust time slightly for different ovens.

Pumpkin Churro Mini Muffins Recipe Substitutions and Variations

All purpose flour: substitute 1-to-1 with a gluten free 1:1 baking blend (same weight), or use whole wheat pastry flour for a nuttier flavor, but expect a slightly denser crumb.
Vegetable oil: use equal amount light olive oil or melted coconut oil (refined for neutral flavor), or swap half the oil with unsweetened applesauce for a lighter, moister muffin.
Milk or buttermilk: replace with equal parts plain yogurt or kefir for tang and tenderness, or use a plant milk (soy, oat, or almond) plus 1 tsp lemon juice to mimic buttermilk if needed.
Eggs: for each egg, use 1/4 cup (60 g) unsweetened applesauce or 1/4 cup (60 g) mashed banana for binding, or whisk 1 tablespoon ground flaxseed with 3 tablespoons water and let sit 5 minutes as a vegan binder.

Pro Tips

1. Measure the flour by spooning it into the cup and leveling it off or better yet weigh it. Too much flour makes the minis dense, and a scale gives consistently light, tender muffins.

2. Mix until just combined. A few streaks of flour in the batter are fine. Overmixing activates gluten and yields tough muffins instead of soft, cake like ones.

3. Fill the cups about 3 4 full for even domes and quick, consistent baking. If your pumpkin puree seems very wet, reduce the milk by a tablespoon to avoid loose batter.

4. Coat the muffins while they are still warm but not piping hot. The butter will cling best and the cinnamon sugar will form a thin, even crust. Use tongs or a fork and tap off excess butter so the coating stays balanced.

5. Store leftovers in an airtight container at room temperature for 2 days or freeze for longer. To refresh, warm briefly in a 300 F oven for 6 to 8 minutes or microwave one for 12 to 15 seconds to bring back that just-baked texture.

Pumpkin Churro Mini Muffins Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I can never stop at one of these tiny pumpkin churro muffins, with their tender crumb and sparkly cinnamon sugar coating. They’re the bite-sized fall treat everyone reaches for first.

Servings

servings

Calories

226

kcal

Equipment: 1. Oven
2. 24 cup mini muffin pan
3. Mixing bowls (at least two)
4. Whisk and/or handheld mixer
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon
7. Cookie scoop or tablespoon for filling cups
8. Shallow bowls for melted butter and sugar mixture
9. Wire cooling rack and toothpick for testing doneness

Ingredients

1 1/4 cups (155 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
1 cup (245 g) canned pumpkin puree
2 large eggs
1/3 cup (80 ml) vegetable oil
1/4 cup (60 ml) milk or buttermilk
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted (for coating)
1/2 cup (100 g) granulated sugar, for coating
1 tablespoon ground cinnamon, for coating

Directions

Preheat oven to 350 F (175 C) and grease or spray a 24-cup mini muffin pan.
Whisk together 1 1/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 1/2 teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon in a bowl.
In a separate bowl, beat 1/2 cup granulated sugar and 1/4 cup packed light brown sugar with 2 large eggs until slightly thickened.
Add 1 cup canned pumpkin puree, 1/3 cup vegetable oil, 1/4 cup milk or buttermilk, and 1 teaspoon vanilla extract to the egg mixture and mix until smooth.
Stir the wet ingredients into the dry ingredients until just combined, taking care not to overmix.
Fill each mini muffin cup about 3/4 full with batter.
Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool in the pan for 2 to 3 minutes, then transfer to a wire rack.
While muffins are still warm, melt 3 tablespoons unsalted butter in a shallow bowl. In another shallow bowl combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon.
Dip each warm muffin in the melted butter, then roll in the sugar cinnamon mixture to coat evenly.
Let coated muffins cool slightly and set on a wire rack before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.