24 Delicious Fall Mini Muffin Recipes You Need to Try

Autumn is a season of cozy flavors, warm spices, and comforting baked goods.

What better way to celebrate the season than with mini muffins packed with pumpkin, apple, cranberry, nuts, and warm spices?

These bite-sized treats are perfect for breakfast, snacks, school lunches, or even a festive gathering.

Their small size makes them ideal for portion control while still delivering all the flavor and aroma of classic fall baked goods.

In this article, we’ve gathered 24 fall mini muffin recipes that highlight the best seasonal ingredients.

From pumpkin spice and apple cinnamon to cranberry orange and chocolate swirls, these recipes are sure to delight your taste buds and fill your kitchen with the scent of autumn.

Whether you love nutty, fruity, or indulgent sweet flavors, there’s a mini muffin here for everyone.

Plus, their compact size makes them ideal for gifting or sharing with friends and family during the fall season.

24 Delicious Fall Mini Muffin Recipes You Need to Try

With these 24 fall mini muffin recipes, you can enjoy all the cozy flavors of autumn in perfectly bite-sized portions.

From the classic pumpkin spice and apple cinnamon to creative flavors like pumpkin cheesecake swirl and caramel pecan latte, these mini muffins are versatile, easy to make, and utterly delicious.

They’re perfect for breakfast on busy mornings, a sweet afternoon snack, or as part of a festive fall spread.

Whichever flavor you choose, each mini muffin is a little bite of autumn joy—soft, moist, and full of seasonal goodness.

So grab your muffin tin, stock up on seasonal ingredients, and start baking your way through these delightful fall mini muffins!

Pumpkin Spice Mini Muffins

These pumpkin spice mini muffins are soft, moist, and bursting with autumn flavors.

Infused with warm spices like cinnamon, nutmeg, and cloves, and a hint of brown sugar sweetness, they’re perfect for breakfast, a snack, or a cozy treat with coffee or tea.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar, packed
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin or line with paper mini liners.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, mix pumpkin puree, brown sugar, oil, egg, vanilla, and milk until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined—avoid overmixing.
5. Spoon the batter into the mini muffin cups, filling each about 3/4 full.
6. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These mini pumpkin spice muffins are delightfully moist and fragrant, making them a perfect fall bite-sized treat.

They pair wonderfully with a warm drink on a crisp autumn morning.

Apple Cinnamon Streusel Mini Muffins

Tender mini muffins packed with sweet apple chunks and cinnamon flavor, topped with a crunchy brown sugar streusel.

These bite-sized delights capture the essence of fall in every mouthful.

Ingredients:

Muffins:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/3 cup milk
• 1 medium apple, peeled, cored, and finely chopped

Streusel Topping:

• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon cold unsalted butter, cubed
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a mini muffin tin with liners or spray with non-stick spray.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and sugar.
3. In another bowl, mix melted butter, egg, vanilla, and milk. Gradually stir in the dry ingredients, then fold in chopped apple.
4. For the streusel, combine flour, brown sugar, cinnamon, and butter in a small bowl. Use a fork or fingers to crumble until pea-sized pieces form.
5. Spoon batter into mini muffin cups, then sprinkle each with streusel topping.
6. Bake for 14–16 minutes until a toothpick inserted in the center comes out clean.
7. Cool in the tin for 5 minutes before transferring to a wire rack.

The soft, apple-infused muffins paired with a sweet, crunchy topping make these mini treats irresistible.

They’re ideal for school lunches or cozy fall gatherings.

Maple Pecan Mini Muffins

These maple pecan mini muffins are lightly sweetened with pure maple syrup and studded with crunchy toasted pecans.

They offer a rich, nutty flavor that’s perfect for a seasonal breakfast or snack.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/3 cup maple syrup
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1/3 cup chopped pecans, toasted

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a mini muffin tin with liners or grease lightly.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk maple syrup, melted butter, egg, milk, and vanilla until smooth.
4. Gently fold dry ingredients into wet ingredients until combined, then fold in toasted pecans.
5. Spoon batter into mini muffin cups about 3/4 full.
6. Bake for 12–15 minutes until golden and a toothpick comes out clean.
7. Cool in the tin for a few minutes, then transfer to a wire rack.

These maple pecan mini muffins are tender, nutty, and lightly sweet—perfect for a fall morning treat.

The aroma of maple and toasted pecans will fill your kitchen with cozy, autumn vibes.

Cranberry Orange Mini Muffins

These tart and sweet mini muffins combine fresh cranberries with zesty orange for a bright, festive fall flavor.

Perfectly tender, they are a delightful breakfast bite or snack for the season.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/3 cup milk
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1/2 cup fresh or frozen cranberries

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners or lightly grease.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, granulated sugar, and brown sugar.
3. In another bowl, mix melted butter, egg, milk, vanilla, and orange zest.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in cranberries.
5. Spoon batter into mini muffin cups about 3/4 full.
6. Bake for 14–16 minutes, or until a toothpick comes out clean.
7. Cool in the tin for 5 minutes, then transfer to a wire rack.

These bright, zesty mini muffins with bursts of cranberry are festive and perfect for a fall breakfast or snack.

The citrus and tart fruit balance makes them irresistible.

Chai Spice Mini Muffins

Inspired by the warm, aromatic flavors of chai tea, these mini muffins are infused with cinnamon, cardamom, ginger, and cloves.

Soft and lightly spiced, they are perfect with a hot cup of tea on a crisp autumn morning.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 1/4 cup brown sugar, packed
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/3 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a mini muffin tin with liners or grease lightly.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and all spices.
3. In another bowl, mix melted butter, brown sugar, egg, milk, and vanilla until smooth.
4. Fold dry ingredients into wet until just combined. Avoid overmixing.
5. Spoon batter into mini muffin cups about 3/4 full.
6. Bake for 12–15 minutes until a toothpick inserted in the center comes out clean.
7. Cool for 5 minutes in the tin before transferring to a wire rack.

Chai spice mini muffins are warm, fragrant, and perfectly cozy for fall.

They make an ideal pairing with your favorite hot drink for a comforting morning treat.

Chocolate Pumpkin Swirl Mini Muffins

These mini muffins combine pumpkin’s autumnal sweetness with rich chocolate swirls, creating a moist, tender, and visually stunning treat.

Perfect for dessert, breakfast, or a snack.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1/4 cup chocolate chips, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a mini muffin tin with liners or grease lightly.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix pumpkin puree, oil, brown sugar, egg, vanilla, and milk until smooth.
4. Fold dry ingredients into wet ingredients until just combined.
5. Divide the batter into two portions. Mix melted chocolate into one portion.
6. Spoon alternating dollops of pumpkin and chocolate batter into mini muffin cups. Swirl gently with a toothpick.
7. Bake for 12–15 minutes until a toothpick inserted comes out clean.
8. Cool in the tin for 5 minutes, then transfer to a wire rack.

Chocolate pumpkin swirl mini muffins are a fall showstopper, balancing rich chocolate and spiced pumpkin perfectly.

Their swirl design makes them as beautiful as they are delicious.

Pear Almond Mini Muffins

These tender mini muffins combine juicy pear chunks with a subtle almond flavor, making them a lightly sweet and nutty fall treat.

Perfect for breakfast or a snack.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/3 cup sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/4 cup milk
• 1/2 teaspoon almond extract
• 1 medium pear, peeled, cored, and finely chopped
• 2 tablespoons sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
3. In another bowl, combine melted butter, egg, milk, and almond extract.
4. Fold the dry ingredients into the wet mixture, then gently fold in chopped pear.
5. Spoon batter into muffin cups, sprinkle with sliced almonds.
6. Bake for 14–16 minutes until golden and a toothpick comes out clean.
7. Cool in the tin for 5 minutes before transferring to a wire rack.

The pear adds a juicy sweetness while the almonds provide a satisfying crunch.

These mini muffins are delicate, nutty, and perfect for fall mornings.

Maple Cranberry Mini Muffins

Sweet maple syrup and tart cranberries make these mini muffins a seasonal favorite.

Soft, moist, and bursting with autumn flavors, they’re ideal for breakfast or an afternoon snack.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup maple syrup
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/4 cup milk
• 1/2 cup fresh or frozen cranberries

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine maple syrup, melted butter, egg, and milk.
4. Fold dry ingredients into wet ingredients, then fold in cranberries.
5. Spoon into muffin cups, filling 3/4 full.
6. Bake 12–15 minutes until a toothpick comes out clean.
7. Cool 5 minutes in the tin, then transfer to a wire rack.

These mini muffins are a perfect balance of sweet and tart, with a cozy maple flavor.

They’re an easy, flavorful addition to any fall breakfast table.

Sweet Potato Spice Mini Muffins

Soft and moist, these mini muffins are made with roasted sweet potato puree and warm fall spices.

A naturally sweet treat that’s packed with autumn flavor.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2 cup roasted sweet potato, mashed
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, mix sweet potato, brown sugar, oil, egg, milk, and vanilla.
4. Fold dry ingredients into wet until just combined.
5. Spoon into muffin cups about 3/4 full.
6. Bake 14–16 minutes until a toothpick comes out clean.
7. Cool for 5 minutes in the tin before transferring to a wire rack.

These mini muffins are naturally sweet with deep fall flavors.

The roasted sweet potato gives them a moist texture and makes them wonderfully comforting.

Apple Caramel Mini Muffins

These mini muffins feature soft apple pieces and a drizzle of caramel for a sweet, indulgent fall treat.

Perfect for dessert or a snack with coffee or tea.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/4 cup milk
• 1 medium apple, peeled, cored, and chopped
• 2 tablespoons caramel sauce

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
3. Mix melted butter, egg, and milk in another bowl. Fold in dry ingredients.
4. Gently fold in chopped apple.
5. Spoon into muffin cups 3/4 full and drizzle a little caramel on top of each.
6. Bake for 14–16 minutes until a toothpick comes out clean.
7. Cool in the tin for 5 minutes before transferring to a wire rack.

Apple and caramel create a sweet, cozy flavor combination.

These mini muffins are perfect for satisfying a fall dessert craving in a bite-sized portion.

Spiced Banana Mini Muffins

These mini muffins combine ripe bananas with warm fall spices like cinnamon and nutmeg.

Moist, soft, and slightly sweet, they’re a perfect grab-and-go breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/3 cup brown sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 cup mashed ripe bananas (about 1–2 bananas)
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
3. In another bowl, mix oil, egg, mashed bananas, and vanilla.
4. Fold dry ingredients into wet until just combined.
5. Spoon into muffin cups 3/4 full.
6. Bake 12–15 minutes until a toothpick comes out clean.
7. Cool in the tin for 5 minutes, then transfer to a wire rack.

Soft and flavorful, these spiced banana mini muffins are naturally sweet and perfect for an autumn morning snack or quick breakfast.

Carrot Walnut Mini Muffins

These fall-inspired mini muffins are filled with shredded carrot and crunchy walnuts, lightly spiced with cinnamon and nutmeg.

Moist, tender, and wholesome, they’re a healthy snack or breakfast option.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/4 cup milk
• 1 cup shredded carrots
• 1/3 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
3. In another bowl, mix oil, egg, and milk.
4. Fold dry ingredients into wet mixture until just combined. Fold in shredded carrots and walnuts.
5. Spoon into muffin cups 3/4 full.
6. Bake 14–16 minutes until a toothpick comes out clean.
7. Cool in the tin for 5 minutes before transferring to a wire rack.

These carrot walnut mini muffins are moist, slightly sweet, and full of texture.

They’re a wholesome, fall-inspired treat for breakfast or snack time.

Gingerbread Mini Muffins

These mini muffins are spiced with ginger, cinnamon, and cloves, perfectly capturing the essence of cozy fall evenings.

Soft, fragrant, and lightly sweet, they’re ideal with a warm drink.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 cup brown sugar
• 1/4 cup molasses
• 1/4 cup vegetable oil
• 1 large egg
• 1/4 cup milk

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, mix brown sugar, molasses, oil, egg, and milk until smooth.
4. Fold dry ingredients into wet until just combined.
5. Spoon into mini muffin cups 3/4 full.
6. Bake 12–15 minutes, or until a toothpick comes out clean.
7. Cool in the tin for 5 minutes before transferring to a wire rack.

Gingerbread mini muffins are tender, warmly spiced, and lightly sweet—a perfect bite-sized fall treat.

Pear Chocolate Chip Mini Muffins

Juicy pear chunks and sweet chocolate chips make these mini muffins an irresistible fall dessert or snack.

They’re moist, tender, and flavorful.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/3 cup sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/4 cup milk
• 1 medium pear, peeled, cored, and chopped
• 1/4 cup chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
3. In another bowl, mix oil, egg, and milk. Fold dry ingredients into wet mixture.
4. Gently fold in pear and chocolate chips.
5. Spoon into muffin cups 3/4 full.
6. Bake 14–16 minutes until a toothpick comes out clean.
7. Cool in the tin for 5 minutes, then transfer to a wire rack.

Pear and chocolate pair beautifully in these mini muffins, making them a delicious, moist, and cozy fall treat.

Pumpkin Cream Cheese Swirl Mini Muffins

These mini muffins combine spiced pumpkin batter with a sweet cream cheese swirl, offering a creamy, indulgent treat that’s perfect for fall.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup brown sugar
• 1 large egg
• 1/4 cup milk
• 1/4 cup cream cheese, softened
• 1 tablespoon sugar (for cream cheese swirl)

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix pumpkin, oil, brown sugar, egg, and milk until smooth. Fold dry ingredients into wet.
4. In a small bowl, mix cream cheese and sugar.
5. Spoon pumpkin batter into muffin cups, add a small dollop of cream cheese mixture, and swirl gently with a toothpick.
6. Bake 12–15 minutes until a toothpick comes out clean.
7. Cool in the tin for 5 minutes before transferring to a wire rack.

Pumpkin and cream cheese create a luscious, spiced muffin perfect for fall mornings or dessert.

Apple Walnut Mini Muffins

These mini muffins are packed with tender apple pieces and crunchy walnuts, lightly spiced with cinnamon and nutmeg.

Moist, flavorful, and perfect for fall snacking.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/4 cup milk
• 1 medium apple, peeled, cored, and chopped
• 1/3 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
3. In another bowl, mix oil, egg, and milk. Fold dry ingredients into wet.
4. Fold in apple and walnuts.
5. Spoon into muffin cups 3/4 full.
6. Bake 14–16 minutes until a toothpick comes out clean.
7. Cool in the tin for 5 minutes before transferring to a wire rack.

Apple and walnut provide a classic, cozy fall flavor, making these mini muffins a comforting morning or snack option.

Pumpkin Chocolate Chip Mini Muffins

Sweet pumpkin batter studded with chocolate chips makes these mini muffins irresistible.

Moist, tender, and bursting with autumn flavors, they’re perfect for any fall occasion.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup brown sugar
• 1 large egg
• 1/4 cup milk
• 1/3 cup chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix pumpkin, oil, brown sugar, egg, and milk. Fold in dry ingredients.
4. Gently fold in chocolate chips.
5. Spoon into muffin cups 3/4 full.
6. Bake 12–15 minutes until a toothpick comes out clean.
7. Cool in the tin for 5 minutes before transferring to a wire rack.

Pumpkin and chocolate chips create a sweet, cozy flavor combination, making these mini muffins a fall favorite.

Maple Pecan Streusel Mini Muffins

Sweet maple-flavored batter topped with a crunchy pecan streusel makes these mini muffins an indulgent fall treat.

Perfect for breakfast, brunch, or a snack.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup vegetable oil
• 1 large egg
• 1/4 cup milk
• 1/4 cup chopped pecans

Streusel:

• 2 tablespoons flour
• 2 tablespoons brown sugar
• 1 tablespoon butter, cold and cubed
• 1/4 teaspoon cinnamon
• 1 tablespoon chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, mix brown sugar, maple syrup, oil, egg, and milk. Fold dry ingredients into wet.
4. Spoon batter into muffin cups 3/4 full.
5. For streusel, combine flour, sugar, butter, cinnamon, and pecans. Crumble on top of muffins.
6. Bake 14–16 minutes until a toothpick comes out clean.
7. Cool in the tin for 5 minutes before transferring to a wire rack.

Maple pecan streusel mini muffins are sweet, nutty, and crunchy on top—perfectly capturing the essence of fall flavors.

Pumpkin Cheesecake Mini Muffins

These mini muffins combine spiced pumpkin batter with a creamy cheesecake filling, creating a rich, indulgent bite-sized dessert perfect for fall gatherings.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup brown sugar
• 1 large egg
• 1/4 cup milk

Cheesecake Filling:

• 1/4 cup cream cheese, softened
• 1 tablespoon sugar
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine pumpkin, oil, brown sugar, egg, and milk. Fold in dry ingredients.
4. Mix cream cheese, sugar, and vanilla for the filling.
5. Spoon pumpkin batter into muffin cups 2/3 full, then add a small dollop of cheesecake filling on top and swirl gently.
6. Bake 12–15 minutes until a toothpick comes out clean.
7. Cool 5 minutes in the tin, then transfer to a wire rack.

These pumpkin cheesecake mini muffins are creamy, spiced, and irresistibly festive—a perfect autumn treat.

Cinnamon Sugar Mini Muffins

Simple yet irresistible, these mini muffins are coated in a cinnamon-sugar mixture for a sweet, crunchy exterior and soft, tender interior.

Perfect for breakfast or snack time.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/3 cup milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons sugar + 1 teaspoon cinnamon (for coating)

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix oil, egg, milk, and vanilla. Fold dry ingredients into wet until just combined.
4. Spoon batter into muffin cups 3/4 full.
5. Bake 12–15 minutes until golden and a toothpick comes out clean.
6. Mix 2 tablespoons sugar with 1 teaspoon cinnamon. While muffins are warm, roll tops in cinnamon sugar.
7. Cool on a wire rack.

Cinnamon sugar mini muffins are delightfully sweet with a slight crunch—classic, comforting, and perfect for fall mornings.

Butterscotch Apple Mini Muffins

Sweet apples and rich butterscotch chips make these mini muffins a decadent, autumn-inspired treat.

Moist, tender, and flavorful, they’re perfect for dessert or a special snack.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/4 cup milk
• 1 medium apple, peeled, cored, and chopped
• 1/4 cup butterscotch chips

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
3. In another bowl, mix oil, egg, and milk. Fold dry ingredients into wet until just combined.
4. Fold in chopped apple and butterscotch chips.
5. Spoon into muffin cups 3/4 full.
6. Bake 14–16 minutes until a toothpick comes out clean.
7. Cool 5 minutes in the tin, then transfer to a wire rack.

The combination of apple and butterscotch is sweet, comforting, and perfectly autumnal—mini muffins you’ll want to make again and again.

Spiced Pumpkin Latte Mini Muffins

Inspired by pumpkin spice lattes, these mini muffins have a rich coffee flavor with warm pumpkin and spice notes—perfect for a cozy morning treat.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup brown sugar
• 1 large egg
• 1/4 cup brewed coffee
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, mix pumpkin, oil, brown sugar, egg, coffee, and vanilla. Fold dry ingredients into wet.
4. Spoon into muffin cups 3/4 full.
5. Bake 12–15 minutes until a toothpick comes out clean.
6. Cool in the tin for 5 minutes, then transfer to a wire rack.

Pumpkin latte mini muffins are aromatic, spiced, and lightly caffeinated—a cozy, bite-sized version of your favorite fall drink.

Cranberry Orange Streusel Mini Muffins

Tart cranberries and bright orange zest come together in a soft muffin, topped with a sweet streusel for a festive, flavorful fall treat.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/4 cup milk
• Zest of 1 orange
• 1/2 cup cranberries

Streusel:

• 2 tablespoons flour
• 2 tablespoons brown sugar
• 1 tablespoon butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, and sugars.
3. In another bowl, mix oil, egg, milk, and orange zest. Fold dry ingredients into wet.
4. Fold in cranberries. Spoon into muffin cups 3/4 full.
5. Mix streusel ingredients and sprinkle on top of muffins.
6. Bake 14–16 minutes until a toothpick comes out clean.
7. Cool in the tin for 5 minutes, then transfer to a wire rack.

Cranberry orange streusel mini muffins are tangy, sweet, and festive—a perfect bite-sized treat for fall celebrations.

Caramel Pecan Latte Mini Muffins

These mini muffins combine coffee-flavored batter with caramel swirls and toasted pecans for a rich, indulgent, autumn-inspired treat.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/4 cup brewed coffee
• 1 teaspoon vanilla extract
• 1/4 cup caramel sauce
• 1/4 cup chopped pecans, toasted

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a mini muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, salt, and brown sugar.
3. Mix oil, egg, coffee, and vanilla, then fold in dry ingredients.
4. Spoon into muffin cups 3/4 full. Drizzle caramel over each and sprinkle with pecans.
5. Bake 12–15 minutes until a toothpick comes out clean.
6. Cool in the tin for 5 minutes, then transfer to a wire rack.

Caramel pecan latte mini muffins are rich, nutty, and slightly caffeinated—a decadent fall morning or afternoon treat.