Go Back
To make Pumpkin Churro Mini Muffins, you need simple and tasty ingredients. Here’s what you will need: - 1 cup all-purpose flour - 1/2 cup sugar - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1/2 cup canned pumpkin puree - 1/4 cup vegetable oil - 1 large egg - 1 teaspoon vanilla extract - 1/4 teaspoon nutmeg These ingredients create a lovely, soft muffin. The pumpkin adds moisture and flavor. The spices give warmth and sweetness. In addition to the main ingredients, you need some baking staples. These help the muffins rise and taste great: - 1/4 cup unsalted butter, melted (for coating) - 1/4 cup sugar (for coating) - 1 teaspoon cinnamon (for coating) The melted butter makes the muffins golden. The sugar and cinnamon mix adds that churro touch. It is the final step to make them delicious! Coating your muffins adds a sweet finish. For this, you need: - 1/4 cup sugar (for coating) - 1 teaspoon cinnamon (for coating) Mix the sugar and cinnamon well. After baking, brush the muffins with butter. Roll them in this mix for a sweet crunch. This step makes these muffins a treat! Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven warms, grease a mini muffin tin with non-stick spray. You can also use mini muffin liners if you prefer. Both methods make it easy to remove the muffins later. In a large mixing bowl, gather your dry ingredients. Add 1 cup of all-purpose flour, 1/2 cup of sugar, and the leavening agents: 1/2 teaspoon of baking powder and 1/2 teaspoon of baking soda. Then, sprinkle in 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of salt. Whisk these ingredients together until they blend well. This creates a light and airy base for your muffins. In another bowl, combine your wet ingredients. Measure out 1/2 cup of canned pumpkin puree and pour it in. Then, add 1/4 cup of vegetable oil, 1 large egg, and 1 teaspoon of vanilla extract. Mix them until the mixture is smooth. This mix adds moisture and flavor to the muffins. Carefully pour the pumpkin mixture into the bowl with the dry ingredients. Use a spatula to fold them together gently. You want to mix until just combined. Overmixing can lead to tough muffins. Spoon the batter into your prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise. Place the muffin tin in your preheated oven. Bake for about 12 to 15 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. If not, give them a few more minutes. While the muffins bake, mix 1/4 cup of sugar with 1 teaspoon of cinnamon in a small bowl. After baking, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack. While they are still warm, brush each muffin with 1/4 cup of melted unsalted butter. Roll them in the cinnamon sugar mix until they are well coated. This adds a sweet, crunchy layer that makes them irresistible. To bake well, you need to measure correctly. Use dry measuring cups for flour and sugar. Fill the cup and level it off with a knife. Do not pack the flour down. For liquids, use a clear measuring cup with a spout. Pour until you reach the right line. This way, your muffins will come out just right. A few errors can ruin your muffins. First, don't overmix the batter. This makes them tough. Fold the wet and dry ingredients gently. Second, always preheat your oven fully. This helps them rise. Lastly, check for doneness with a toothpick. If it comes out clean, they are ready. To get that soft and fluffy texture, use room-temperature ingredients. This includes your egg and pumpkin puree. Mixing these well with oil and vanilla gives moisture. Also, fill the muffin cups only 2/3 full. This allows them to rise without overflowing. Enjoy your perfect Pumpkin Churro Mini Muffins! {{image_2}} You can easily change the flavor of your pumpkin churro mini muffins. Try adding chocolate chips or nuts. Chocolate adds a sweet touch that pairs well with pumpkin. Use about 1/2 cup of your favorite chocolate chips. If you prefer nuts, chop them up. Walnuts or pecans work great. Add them to your batter before baking. This gives a nice crunch in every bite. To make these muffins vegan, swap out a few ingredients. Use flax eggs instead of a large egg. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes to thicken. Use plant-based oil instead of regular vegetable oil. For the butter coating, you can use coconut oil or vegan butter. This way, everyone can enjoy these tasty treats. You might wonder if you should use pumpkin spice or regular cinnamon. Pumpkin spice is a mix of spices, including cinnamon, nutmeg, and ginger. It gives a warm, festive flavor. If you want a richer taste, use pumpkin spice. If you prefer a simple flavor, stick with regular cinnamon. Both options will make your muffins delicious. Choose what you love most for a great bite! After baking, you may have some pumpkin churro mini muffins left. To keep them fresh, let them cool completely. Place them in an airtight container. They will stay good for about 3 days at room temperature. If you want them to last longer, consider freezing. Freezing is a great way to save your mini muffins. Wrap each muffin in plastic wrap. Then, put them in a freezer bag. Make sure to remove as much air as possible. They can stay in the freezer for up to 3 months. When you want to enjoy one, just take it out and let it thaw. To reheat your muffins, use the microwave or oven. For the microwave, heat for about 15-20 seconds. This will warm them up quickly. For the oven, preheat to 350°F (175°C) and bake for about 5-7 minutes. This way, they will taste fresh and warm, just like when you first made them. Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, mash it well. Make sure it is smooth and not watery. Canned pumpkin is easier, but fresh works too. To make these muffins gluten-free, swap all-purpose flour for a gluten-free blend. Look for a blend that has xanthan gum. This helps give the muffins a good texture. You can serve these muffins with cream cheese frosting, whipped cream, or a scoop of ice cream. A warm cup of coffee or apple cider pairs well too. These muffins stay fresh for about three days at room temperature. Store them in an airtight container. For longer storage, freeze them for up to two months. This article covered how to make Pumpkin Churro Mini Muffins. We explored essential ingredients, step-by-step baking instructions, tips for success, and fun variations. You learned how to store these treats for later enjoyment and found answers to common questions. Now, you can bake these muffins with confidence. Enjoy the rich flavors and share them with friends and family! Your baking journey has just begun, so get creative and have fun.

Pumpkin Churro Mini Muffins

Indulge in the delightful taste of Pumpkin Churro Mini Muffins! These irresistible bite-sized treats blend the warm flavors of pumpkin and spice, perfect for fall gatherings or cozy nights at home. With just a few simple ingredients and quick steps, you can whip up a batch in no time. Ready to treat your taste buds? Click through to discover the full recipe and enjoy these delicious mini muffins today!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup canned pumpkin puree

1/4 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon nutmeg

1/4 cup unsalted butter, melted (for coating)

1/4 cup sugar (for coating)

1 teaspoon cinnamon (for coating)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a mini muffin tin with non-stick spray or line it with mini muffin liners.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt.

      In another bowl, combine the pumpkin puree, vegetable oil, egg, and vanilla extract. Mix until smooth and well combined.

        Pour the pumpkin mixture into the dry ingredients and gently fold until just combined. Do not overmix.

          Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.

            Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.

              While the muffins are baking, mix together the 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl.

                Once the muffins are done, remove them from the oven and allow them to cool for about 5 minutes in the pan. Then, transfer them to a wire rack.

                  While still warm, brush each muffin with melted butter and roll them in the cinnamon sugar mixture until well coated.

                    Let the muffins cool slightly before serving.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 24 mini muffins