Mini Pumpkin Muffins with White Chocolate Drizzle & Pumpkin Spice Sugar

These mini pumpkin muffins are the perfect little bites of fall. Soft, fluffy, and full of pumpkin spice flavor, they’re already cozy on their own, but the white chocolate drizzle and sparkling pumpkin spice sugar sprinkle take them over the top. They look bakery made but simple enough to whip up in your own kitchen.

There’s something so comforting about the smell of pumpkin spice filling the kitchen while these bake. The muffins rise up into golden, domed tops that just beg for a drizzle of melted white chocolate. And that finishing touch of pumpkin spice sugar? It adds a little crunch, a sparkle of sweetness, and a flavor that makes every bite taste like autumn wrapped up in a cozy sweater. Whether you’re having them with a warm cup of coffee on the front porch or packing them in lunch boxes, these little muffins are pure seasonal joy.

Why You Will Fall in Love with These Mini Pumpkin Muffins

• Small but satisfying: Perfect two-bite muffins for snacking, lunchboxes, or a fall dessert tray.
• Cozy flavor: Classic pumpkin spice in every bite, with just the right sweetness.
• Bakery-worthy look: The white chocolate drizzle and pumpkin spice sugar sprinkle make them as pretty as they are tasty.
• Quick & easy: No mixer required, and they’re ready in about 30 minutes start to finish.
• Make ahead friendly: Bake them a day early and drizzle right before serving for fresh from the bakery vibes.

Ingredients for Mini Pumpkin Muffins

For the Muffins (makes about 24 minis)

• all-purpose flour
• baking powder
• baking soda
• salt
• pumpkin pie spice
• pumpkin puree
• brown sugar
• egg
• vegetable oil (or melted butter)
• vanilla extract
• milk

For the White Chocolate Drizzle

• white chocolate chips
• coconut oil

For the Pumpkin Spice Sugar Topping

• sugar
• pumpkin pie spice

How to Make Mini Pumpkin Muffins

Preheat oven: Set to 350℉. Line a 24 cup muffin pan with paper liners or grease lightly.

Mix dry ingredients: In a medium bowl whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.

Mix wet ingredients: In another bowl, whisk pumpkin puree, brown sugar, egg, oil, vanilla, and milk until smooth.

Combine: Gently stir wet into dry until just combined. Don’t over mix.

Fill pan: Spoon batter into dry muffin cups, filling each about 3/4 full.

Bake: Bake 12 -14 minutes, or until muffins spring back when lightly pressed and a toothpick comes out clean.

Cool: Let muffins cool in the pan for 5 minutes, then move to a wire rack to cool completely.

Prepare drizzle: Melt white chocolate chips and coconut oil in the microwave in 20-second bursts, stirring until smooth.

Decorate: Drizzle white chocolate over cooled muffins with a spoon or piping bag.

Sprinkle: While the drizzle is still wet, sprinkle the pumpkin spice sugar evenly over the tops. Let set before serving.

Tips & Variations

• Extra sparkle: Use coarse sugar for glittery look on top.
• Make them ahead: Bake muffins the day before, then drizzle and sprinkle just before serving.
• Change it up: Try dark chocolate drizzle with cinnamon sugar for a different spin.

FAQ for Mini Pumpkin Muffins

Can I use regular muffin pans? Yes, this recipe will make about 8 – 10 regular muffins. Bake 18 – 20 minutes.

Do I have to use liners? Nope. Just grease your pan well, though liners make clean up easier. I personally don’t use the liners.

Can I freeze these mini pumpkin muffins? Yes. Freeze them plain, then thaw and add the drizzle + sugar topping before serving.

If you bake these Mini Pumpkin Muffins with White Chocolate Drizzle & Pumpkin Spice Sugar, don’t forget to share! Tag me on Instagram @thepickledfarmhouse so I can see your cozy fall baking. Also, check out my other fall recipes!