Spiced Pumpkin Mini Muffins

It’s officially fall, and to me nothing says, and smells like, fall more than freshly baked pumpkin bread, or in this case mini muffins, filling your house with the wonderfully warm scents of cinnamon, nutmeg and cloves.

Spiced Pumpkin Mini Muffins

This is my favorite pumpkin bread recipe, I just love all the spices in it. The recipe is originally from Bon Appétit, and I’ve been making it for years.

I usually use this recipe to make a couple of loaves of pumpkin bread, but this time decided to go the mini muffin route, as I was hosting my 2 year old girls’ playgroup, and I thought mini muffins would be fun for the little ones. There really is nothing cuter than a 2 year old eating a mini muffin!

Spiced Pumpkin Mini Muffins

All of my kids love these Spiced Pumpkin Mini Muffins, they are wonderful for breakfast or as a snack any time of day. I pack them in my son’s lunch or for his snack at school.

Sometimes I’ll swap out half of the vegetable oil in this recipe (or in any muffin or quick bread recipe) and replace it with unsweetened apple sauce. You can’t tell the difference and it cuts down on the fat content.

Spiced Pumpkin Mini Muffins

You can also use this recipe to make two loaves of pumpkin bread or six mini loaves instead of the mini muffins, you’ll just need to increase the baking time accordingly.

This bread, whether in muffin or loaf format, freezes well wrapped in foil, so you can have some to eat and some to freeze for later enjoyment.

Spiced Pumpkin Mini Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 48 mini muffins

Spiced Pumpkin Mini Muffins

The warm wonderful scents of cinnamon, cloves and nutmeg fill the air while these Spiced Pumpkin Mini Muffins are baking away in the oven.


  • 3 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 (15 oz) can solid pack pumpkin
  • 3 cups all-purpose flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 350°F. Lightly grease or place muffin liners in two 24 cup mini-muffin tins (or if you have just one, you can bake in batches)
  2. In a large bowl, using an electric mixer, beat sugar and vegetable oil to blend.
  3. Add in eggs and pumpkin and mix to combine.
  4. In another large bowl, sift together (I use a whisk) flour, cinnamon, cloves, nutmeg, baking soda, baking powder and salt.
  5. Stir flour mixture into pumpkin mixture in 2 or 3 additions until just combined.
  6. Spoon batter into mini muffin tins, filling nearly to the top of each cup. Bake in preheated oven for 15 to 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
  7. Cool muffin tins on wire racks for 5 minutes. Remove muffins from tins, place on racks and cool completely.


You can also use this recipe to make two (2) 9 inch x 5 inch loaves or six (6) 5 ¾ inch x 3 inch mini loaves of Spiced Pumpkin Bread.

For two (2) 9 inch x 5 inch loaves increase the baking time to about 50 minutes – 1 hour or until a tester inserted into the middle of a loaf comes out clean.

For six (6) 5 ¾ inch x 3 inch mini loaves increase the baking time to about 35-40 minutes or until a tester inserted into the middle of a loaf comes out clean.


Adapted from epicurious.com.
Spiced Pumpkin Mini Muffins


  1. Barbara @SpiritedCook says:

    I used to make pumpkin bread all the time when my kids were little. I think now I would swap out the veggie oil for coconut oil and cut down on the sugar too — and mini muffins are a good idea for any age! Cheers!

  2. Dina@KitchenDreaming says:

    Thank you so much for linking these delicious muffins up at #TheWeekendSocial. Please be sure to come back this week starting Thursday at 9PM EST on KitchenDreaming.com ! I hope to see you there! Pinned

  3. Rosani says:

    Joy’s pumpkin muffins are addictive. This recipe is so easy and delicious. I have been baking pumpkin muffins since you posted the recipe, my kids and husband can’t get enough. I usually freeze most of them and leave a few on the counter overnight or warm the muffins in the toaster in the morning for breakfast or to pack in the lunch boxes for the kids to eat at snack time at school. Thanks for sharing this recipe Joy, this is a keeper, I wrote this recipe on my notebook 🙂

  4. Nicole Neverman says:

    Thank you so much for attending week 4 of #PureBlogLove and linking your fantastic blog post. These muffins sound delicious! I am still yet to try a baking recipe with pumpkin, it’s not something we do here in NZ. I think I will love these muffins! I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight . Have a great day!

Comments are closed.